A wander around the garden can be so rewarding, and at the moment there is a fabulous supply of greens. We have sprouting broccoli, asparagus, shallots, sorrel, chard/silverbeet, broad beans and broad bean shoots, pea shoots, fresh herbs (chives, mint (common and vietnamese), rosemary, parsley, oregano, and the tarragon is just waking up) and there are snow peas, so many snow peas!
So, when the garden gives you greens, I say, Let’s Make Garden Fritters! Fritters are a wonderful way of turning bits and pieces into a delicious, nutritious meal that can be served in various ways – fritters with salad and tzatziki, fritters with homemade baked beans, roasted cherry tomatoes and poached egg (you could add a little bacon if you have some in your midst who must have meat!), cold fritters in lunch boxes, and what about mini fritters? For me mini fritters = finger food, or food for little fingers. Just let your imagination, needs and tastes guide you.
As to what goes into your fritters, again it’s really up to what you have on hand, what the garden is giving you, or even what is left over from a previous meal (check out my Lamb, Pea and Mint Fritters, they are fabulous, even if I do say so myself).
For now though, it’s Garden Fritters, using greens from the garden…
When you have greens in the garden this is a must! Quick, easy, nutritious and delicious!
- 1 cup SR Flour (see below for gluten free option)
- 2 eggs
- 20 g butter, melted
- 1/3 cup milk
- 1/2 tsp sea salt
- 3 cups fresh green vegetables, chopped
- freshly ground black pepper to taste
- 1/4 cup mint or other fresh herbs, finely chopped
- 1/2 cup spring onions, finely chopped
- olive oil, for shallow frying for shallow frying
- homemade tomato relish or sauce, sweet chilli sauce or tzatziki, for serving
Place the flour, eggs, butter, milk and salt and pepper in a large bowl and whisk to make a smooth batter.
Fold through the chopped veg, mint and spring onions.
Heat a large frying pan over medium heat and add a little olive oil.
Add 1/3 of a cup of the mixture and cook for 2-3 minutes each side, until golden, and cooked through.
Remove from the pan and set aside on absorbent paper to drain. Keep warm.
Repeat with the remaining mixture.
Serve with homemade tomato relish or sauce, sweet chilli sauce or tzatziki.
For gluten free, substitute gluten free self raising flour for the self raising flour, or use gluten free plain flour with 1 level tsp baking powder.
I like to serve them with homemade baked beans, roasted cherry tomatoes and a poached egg!
You might also like my Lamb, Pea and Mint Fritters.
Until next time…
Bon appétit, and if you’re lucky to have one, Happy Gardening!