updated!

precisely, on the 15th. I’m afraid I might not have time to upload these, hence I’m doing it now.

This time around, Jenjen is the host! and what a lovely banner that is. Great job jen

For me, fritters remind me very much of a Malaysian tea-time Malay delicacy, called Pisang Goreng. It means banana fritters. I was so tempted to make ‘em, but the price of bananas here are really.. ‘bananas’ ! Moreover, Pisang Goreng works better with almost over-riped bananas. So, why on earth would I wanna buy bananas and fry them ?!?! Ah, anyway, a banana fritter in Malaysia is only selling for, say about 60 cents. yes… you can’t even get a banana skin here. dammit

So, dump the idea of making banana fritters, let’s make some basic fritters. Corn ? maybe peas and carrots as well, cause I’ve got the frozen mixed vege that comes in handy when making fried rice. Which I’ve only made once so far. Hahahaha!!

This recipe is adapted from Donna Hay’s 10-minute meals collection book. It’s corn, pea and coriander fritters. Oh, plus carrots please. And sweet chilli sauce

1 1/2 cups plain flour
1 1/2 tsp baking powder
1/4 cup milk
2 eggs
400g can corn kernels, drained
2/3 cup water
seasalt
1/2 cup chopped water chestnuts
1/2 cup chopped green onions
1/4 cup chopped coriander leaves
1/2 cup frozen peas
2 tbsp oil

For the chilling dipping sauce, combine sweet chilli sauce with lime juice.

Place everything in a bowl and mix till well combined. Heat a large non-stick frying pan over medium-high heat. Add the oil and cook tablespoons of the corn mixture in batches for 3 minutes each or until golden. Serve with chilli dipping sauce. Clearly, I’ve made them biggger than the size of a tablespoon.

It was just Ok for me. Nothing too fancy

I kept the mixture for the next day and made more. This time, I fry it real big, like that size of the base of the pan. It’s just quicker.

#2 : I’ve got left over sweet potatos from the Mooncakes I made last week. Of course I had to make something out of it and finish it ASAP even thought sweet potatoes doesn’t perish as fast as a bunch of green veges. Anyway, this sweet potato fritter was an idea derived from the breakfast meal I had in Bondi Trattoria with Jen. They had potato pancakes served with spinach, poached egg and smoked salmon with hollandaise sauce. I really liked the combination and it’s really colourful!. Heh, I like food that are colourful, don’t I? Anyway, the potato pancakes served in Bondi Trattoria is like hash brown. It’s grated potato and then fried like fritters. Now, isn’t that a good idea to manipulate ? *eekk*

This recipe is 10 times simpler than the basic corn fritters.

Just grate / julienne / stripped the sweet potato. You can cut it however you like, but I thought stripes works well. Then pre-boil them for about 5 minutes. Make sure they’re not too soft, or else u’ll have mushy sweet potato fritters. You want to be able to have some crunchy texture to it. Drain and mix with 1/2 cup flour and 1 egg. and 3 tablespoonsful of breadcrumbs. Some salt and pepper to taste. Then. Fry it! Some hollandaise sauce here would be awesome! But, I didn’t have time to make or buy. So I just used Sesame Seed Sauce that I bought from the Good Living’s Market last weekend.

This one tasted better than the corn fritter. Cause this one was sweeter. Haha. We do have sweet potato fritters back in Malaysia. It’s dipped into the same batter as the banana fritter, then deep fried. But they slice the sweet potato into big round pieces (which means, a bigger diameter of the sweet potato would be good) . It’s usually fried with yam, and sandwiched a slice of, nin kou. I have no idea what’s it called in English, but it’s something like harden malt. That, when deep fried is like AWESOME !!! oh well. I should write that down as a MUST EAT food when I go back to Malaysia next year *cries.. next year!! *

Question : I’m not sure if I have to use a Donna Hay recipe for this event. Cause I’m planning to make some Indian-style fritters when I find some recipe

Ah.. thats it for now!

You still have time to make some fritters and join this Hay Hay It’s Donna Day foodblogging event! Head over to jen’s page for more info

#3 : The healthier fritter. Indian-themed

Recipe
1 cup yellow split peas soaked overnight with water
1 1/2 cup water
salt
1 tsp roasted cumin seeds
1 tsp ground tumeric
1 long red chilli, deseeded and finely chopped
1 handful fresh coriander leaves, chopped
2 cloves garlic, minced
1 egg

Boil water, add soaked yellow split pease and boil for about 15 minutes or till soft. Make sure its reasonably soft as later you need to either mash it by hand (which I did cause I didn’t have a food processor) or blend it in the processor. Of course the latter would be very much easier and fool-proof. Drain peas and blend with cumin, garlic and chilli. Then add in coriander leaves, tumeric, salt and mix till well incorporated. Add 1 egg. Form into small balls and chill, or you can chill it first then only form them. Either way, whichever may be easier. Bake them at 220 C for about 10-15 minutes, or till golden in colour. It should be slightly dry.

yellow split pea fritters.

And so, that’s it for my HAy Hay It’s Donna Day entry!

ciao

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