Thursday, 25 June 2015
I work in a pub and sometimes my job has wonderful perks like when customers bring me lovely fresh veggies from their gardens and allotments. This week I was given a huge bunch of rosemary some of which I put with lamb shoulder and a cauliflower. Here's what I did with the cauliflower.
These fritters are great as a snack but would also go great with a salad.
Courgette and Cauliflower Fritters
3 Dessertspoons of Plain or S.R Flour (it doesn't really matter which) 3 Syns
Generous Splash of Milk if you have some left from your HExA or Unsweetened Almond Milk if you don't.
2 Spring onions
Put the Flour in a large mixing bowl, make a well in the centre and add the eggs, mix together.
Add milk until the batter reaches the right consistency, it should plop off the spoon without being runny.
Set aside to rest.
Boil or steam the cauliflower for 2 minutes, drain then run under a cold tap to flash cool before setting aside to drain completely.
Grate the courgette with the largest holes on your grater. Squeeze the courgette gently to get rid of some of the excess water.
Slice the spring onion.
Chop the parsley
Add the veggies to the rested batter, season with black pepper and parsley or chilli flakes if you prefer something a bit more pokey.
Heat a frying pan and spray with Fry Light.
Add a dessertspoonful of mixture per fritter to the pan making sure they don't touch each other.
Cook until the top sets then flip over and cook until golden brown.
Carry on like this cooking in batches until all the mixture is used up.
Serve with some creme fraiche, fat free yogurt or syn some sweet chilli dipping sauce.