I love a good fritter. Fritters are also the perfect way to use up leftover veggies, so be creative, add in anything you have hiding in the back of the fridge as long as it doesn’t resemble a science experiment! The Miso Butter is not essential, but it does bring something a little extra to your late night foodie game!
Of course this is also perfect for weekend breakfasting...thus it's inclusion in The Weekend Table, selling out fast! Go get your copy kids. They are not going into reprint! (It is my favourite cookbook ever and I use it myself as it has literally all of my fave recipes in one edition.)
Don't forget to check out some of our other fritterish ideas while you are here:
Maple Banana Coconut Tempura Fritters
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Need
- 1 brown onion halved
- 20 Grams Extra Virgin Olive Oil (EVOO) plus extra for frying BUY
- 300 Grams roasted pumpkin, in large cubes
- 150 Grams peas, frozen but thawed
- 200 Grams haloumi cheese, cubed
- 1 Handful fresh mint leaves
- 1 egg
- 50 Grams plain flour BUY
- pink salt flakes and pepper to taste BUY
- 1 Batch Miso Butter with Black Pepper Oil for frying (optional) Recipe
Do
- 1
Place onion and EVOO into the Thermomix bowl, chop 4 sec/speed 5 cook 5 min/Varoma/speed 1/MC off.
- 2
Add all remaining ingredients and combine 10 sec/Reverse/speed 2. Finish combining with spatula. You want it to be nice and chunky.
- 3
Heat a pan over medium heat for several minutes. When ready to cook add a dollop of Miso Butter and melt until sizzling.
- 4
Place heaped tablespoons of mixture into the hot pan and cook until browned on both sides. Repeat with more butter between fritters.
- 5
Serve with (more) Miso Butter, a poached egg, on their own or with a salad. These make great breakfast or light lunch food.
