full recipe – fridge fritters with garlicky chilli yoghurt
Rhiannon Baldock shares a quick and easy recipe from her new cookbook to help you use up your old veggies.
I can’t be the only one who has vegetable odds and ends looking a little worse for wear in the pantry or fridge, and this recipe is the best way to make the most of them while you still can! These tasty fritters are a take on the Kiwi classic corn fritters, and are so perfect slathered in my garlicky chilli yoghurt.
Serves 4
INGREDIENTS
1/4 cup self-raising flour
1 tbsp cornflour
1/2 tsp baking soda
5-6 cups grated or finely chopped vegetables (see note)
1/2 cup grated cheddar
3 eggs, beaten
Neutral cooking oil
Garlicky chilli yoghurt
1 cup Greek yoghurt
3 garlic cloves, peeled and crushed
Hot sauce, to taste
Extra virgin olive oil
To serve
Paprika, to garnish
METHOD
Sieve the flour, cornflour and baking soda into a mixing bowl, and season with salt and pepper. Add the vegetables and grated cheese, stir to combine, then add the beaten eggs and mix until a batter forms.
Bring a nonstick frying pan to a medium-high heat with enough oil to coat the base of the pan. Scoop large spoonfuls of the batter into the pan, and cook for 2 to 3 minutes on each side or until golden and risen.
Repeat until all of the fritter mixture has been used, then set aside, keeping warm.
Make the dip by stirring together the yoghurt, garlic and hot sauce, then season to taste with salt and pepper.
Drizzle the yoghurt with olive oil and sprinkle over paprika, then serve alongside the hot, crispy fritters.
Note: you can really use any vegetables in this recipe that you like, but those with low water content are best to keep your fritters light and crispy!
More Than Toast is on sale in New Zealand now and will be available to purchase in Australia from May 1st via John Reed and Booktopia.
More Than Toast by Rhiannon Baldock, written and photographed by Rhiannon Baldock, published by Bateman Books. RRP $45
Still hungry for more delish recipes? Why not check out these atayef bjebne cheesy pancakes or this yummo pasta salad? To stay up to date on more rad recipes, sign up to our newsletter.
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