Summer is coming, I can smell it! There is something very summery about fritters, not too sure what it is as I am up for pan fried food at any time in the year, but make it into a fritter and all of a sudden you’re talking Summer to me. One of our neighbours had very kindly given us some whitebait, so this weekend just past we flung open the sliding doors and enjoyed whitebait fritters and salad with a mighty fine Riesling and a side of sawdust from the tree that Hubby Bear had just chopped down. Magic.
3 eggs, lightly beaten
Pinch of salt
Teaspoon of coconut oil (give or take) for frying
Fresh lemon wedges for squeezing – mandatory!
Heat a heavy bottomed fry pan (I have a cast iron le crueset pan and I swear by it) over a medium/slightly high heat. Add the coconut oil and when it’s completely melted test the temperate with a small dollop of your mixture. You want it to sizzle excitingly the second it hits the pan, if it doesn’t the pan is not hot enough and your fritters will be flabby, no one likes a flabby fritter.
Pan fry heaped tablespoon amounts of the mixture for approx. a minute each side or until golden brown, crispy and set.
Serve with wedges of lemon and a gloriously crunchy and colourful salad. Aioli is also really good with these if you’re that way inclined.