From Christina: While spring is almost upon us here in this hemisphere, our friends “down under” are looking forward to the cooler days of autumn. Either way — spring, fall, or any other time of the year — good food is always appreciated. Today, Australian author Ann B Harrison drops by to share one of her favorite recipes.
by Ann B Harrison
One of my favourite meals to make is fritters. When I came across a healthy version I knew I had to make them for lunch. Just so happens I was invited over to spend the day with a fellow writer working out our game plans for the next new releases and I thought, ‘what a great easy meal to take along with a salad.’
Seems I made the right move, because my host was thrilled with them. They are very “more-ish” so I suggest you double the mixture.
Quick Note from Christina: Ann’s recipe uses metric measurements. American cooks, please note that the amount of flour would be about 1 cup with an additional 1/3 cup reserved. The amount of cheese would be about 1/2 cups.
See link below for basic measurement conversions.
Ingredients (makes 8 fritters)
1 medium sized broccoli
3 garlic cloves, finely chopped
1 small bunch of parsley, chopped
150 grams of gluten free flour or buckwheat flour (put an extra 50 grams aside in case mixture is too wet)
80 grams of feta cheese
1/2 cup of pine nuts
Salt and pepper
Dash of olive/coconut oil
1. Chop up the broccoli finely and steam for 5 minutes.
2. Beat the eggs in a bowl and add the flour, garlic, salt and pepper and parsley.
3. Chop up the feta cheese into small cubes and place into the mixture.
4. Place the pine nuts in a fry pan on a low heat and gently roast for 4-7 minutes or until pine nuts are slightly golden. Once cooked add them to the mixture.
5. Before adding the broccoli into the mixture make sure it is finely sliced. I found that I needed to add an extra 50 grams of flour to the mixture as it was too wet.
6. Heat a large frying pan over moderate heat and add a dash of oil.
7. Scoop 1 large tablespoon of mixture into the frying pan, then flatten it slightly with a spatula. The mixture should make around 8 fritters. Cook the fritters for 2-3 minutes on each side, or until golden.
8. Place fritters onto a paper towel to soak up any excess oil.
9. Drizzle with lemon juice before serving. Enjoy!
Ann swears she was born with a book in her hands and has never put it down. A lifelong love of reader has finally culminated in achieving her dream of writing…and publication. She lives in the beautiful Hunter Valley with her own handsome hero of many years. Ann has always loved the ups and downs of life in small communities and she shares this with readers in her rural romances. When not writing Ann enjoys reading, gardening, walking her very large dog Hugo and fighting with her computer.