There’s something incredibly satisfying about biting into a crispy, golden-brown fritter. The crunch, the burst of flav ...

Transform a tin of sweetcorn into these crispy traybaked fritters for a cheap, easy vegetarian brunch, lunch or dinner. The simple tomato sauce is made in the oven at the same time. Do buy cherry ...

Starter: For all the spinach lovers out there, this recipe is for you! Preparation: Step 1: Combine the flour with the egg, ...

Fritters can be stored in the fridge for up to three days, or frozen and kept in a well-sealed bag for up to three months. Make sure they are piping hot when reheated.

Chhanar Bora or Chenna fritters is a bengali style recipe which is made from cheese curd. You can either have as it is or add it like kofta in a mildly spiced tomato-cumin-ginger curry.

These fritters can easily become vegan if required, just by replacing the prawns with cauliflower. 1. Mix together dry ingredients in a bowl, add the onions and water, and stir to form a thin batter.

These fritters are super ‘corn-ey’ with just enough batter to bind them together, and they’re also eggless. I’ve made a half recipe, however it’s easy to double to serve 4. 1.

Corn fritters are one of my all-time favourite brunch dishes, although I have very fond memories of my mum's perfect corn fritters being a quick dinner when I was a child. These ones I've added a ...

lemon, salt and pepper and wrap them in lettuce leaves for a quick snack, or add an egg or two to turn it into lunch. Or make some fritters. This recipe is one of my staples.

Drop the zucchini mixture by the tablespoonful into the hot oil, taking care not to crowd the pan, and cook the fritters in three or four batches, turning halfway through cooking, until golden ...

As with all my recipes, I use fresh shrimp ... don’t let it sit around for too long. Leftover fritters should be refrigerated, then reheated in a 200°C (390°F) oven for about 10 minutes.