Wednesday, December 1, 2010

Danish Fritters

Take note, dear readers. This is my favourite recipe ever. I only acquired the actual recipe a few weeks ago, but its a perennial favourite, it is...

Food from Grandma's house!

If I remember correctly, this is a recipe from The Pennywise Cookbook, which is an old softcover that Grandma still has. Mum never made these for us, but Grandma always did, so we always begged her to make them (or get chicken and mango rissoles from the butcher, but that's another story).

So please treasure this recipe. It is delicious and easy and goes really well with mashed potato and boiled veges and plum sauce. I'll admit, I adulterated it a little bit, but only in that I didn't sieve the flour! Why would you tamper with perfection?

Serves four hungry students

500g mince
One small onion, finely chopped
Salt and Pepper to season
1 egg, beaten
300mL milk
Oil for frying

1. Stir the chopped onions into the mince.

2. Mix (...or sieve, if you are so inclined) the flour, salt and pepper into a bowl.

3. Gradually blend the beaten egg and milk into the flour to make a smooth batter.

4. Stir the mince and onion mixture into the batter, and set aside for half an hour. Watch some 30 Rock or The Office. Find your 30 minutes of daily exercise. Read a chapter of a book. Its entirely up to you, really.

5. You're back? Good! Heat the oil in a frypan. If you just got your 30 minutes of exercise, I apologise for making you stand in a hot kitchen for the next step.

6. Spoon rounded tablespoons of the mixture into the hot oil. Lower the heat and fry fritters, turning as you need to, until the batter is crisp and the meat is cooked through. I then leave them on a paper towel to remove excess oil, but each to their own!

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