While preparing dinner T. strolled into the kitchen and gleefully exclaimed “Pancakes for dinner?!?!” Well sort of was my reply.
Fritters seem to be everywhere lately, so I thought I would try my hand at these trendy dinner pancakes. I picked the combination of corn and zucchini – there are lots of options out there you really just need to pick your fancy and mix away. In searching for a recipe I went back and forth on a few. I picked this recipe from Taste.com.au however it turned out really clumpy and glue like, the ratio of wet and dry was way off. So I went to another recipe from Taste.com.au which increased the milk significantly and the flour slightly. The batter was still thick but much better (see below).
The fritters themselves were a little tasteless if I’m honest. I’m happy that I made a yogurt dip to go with them, and served with a very flavourful side or what my butcher likes to call Garlic Bombs. Garlic Bombs are like chicken nuggets older, wilder pork cousin. They are a ground pork, garlic mixture wrapped in caul fat or just pure delicious 🙂
It was tricky getting the shape right, the mixture was very thick, didn’t want to move once it hit the pan.
I will try fritters again, I would even try these again but I’ll kick up the spices next time with some additional cumin or garlic.
The yogurt dip was very simple: 1/2 cup greek yogurt, 1/2 cup sour cream, 1/4 cup olive oil, 1 tsp parsley, 1 tsp of cumin, salt & pepper.
I served this meal with a simple green salad, tossed in a lemon/olive oil dressing and toasted almonds.