This recipe takes us way, way back to the original edition of The Cook's Companion and also represents my fourth chapter completed. I can imagine what you are thinking - almost four years into the challenge and only four chapters finished? In my defence, I do like to spread my cooking around and try to focus on the chapters with more recipes left to cook. This plan should also mean that I am not left with a multitude of recipes centred around the same ingredient at the end of the challenge. There is, as always, method in my madness.
I will confess to messing about with this recipe a little, omitting the sugar and replacing the flours for coconut and a gluten free flour blend that I purchased recently from Pomona cafe. I also replaced some of the coconut milk with water, purely because I had trebled the recipe and didn't have enough. Last but not least, I used coconut oil for frying. My fritters were little oil suckers and I had to keep adding it to the pan as I fried. This upped the coconut flavour quite a bit, which of course was a fabulous outcome.
I really liked these, as did the family. We ate them on top of raw cabbage and carrot, to counteract the decadence of the fritters. A fabulous addition to our dinner was a drizzle of the fiery sweet chilli sauce recently purchased from Darwin chilli co. Such a fabulous taste, but wow did it blow our socks off!
I have quite a bit of fritter mixture left over, which I cooked up in a scrambled fashion in the pan. I confess this was mainly because I was tired of making patties! I imagine tonight's dinner will either be a crustless quiche or perhaps little home made pasties.
Leftovers really are one of my favourite things.
|Darwin Chilli Co. sauces that recently landed on my very |
lucky doorstep. Amazing product from a small family business.
(This enormous quantity was an order for my extended
family, we are not crazy chilli heads!)
Post Script! I made a beautiful oven bake from the leftovers with fresh corn, chorizo, egg and spring onion.