Monday, April 23, 2007
C is for Chard and Basil Fritters
I once had a friend with a greedy dog who refused its dog food and preferred to snack from their table. They were advised by her vet that they should keep him hungry between meals so that he actually ate what was in his bowl. It worked. And I can tell you all that it works with small boys as well. Freddie, if kept keen for his meal, is more willing to eat what is on his plate. These Chard and basil fritters were wolfed down without so much as a "What's in these Mum?". The moment his appetite is sated, his attitude shifts and he starts picking out the green bits. So keep their appetites keen and feed them these delicious Chard and Basil Fritters. (Fred's rating - a confident nine out of ten)
Chard and Basil Fritters
4oz self raising flour
Pinch of smoked paprika
2 tsps caster sugar
2 eggs separated
3/4 cup milk
1 1/2 oz butter melted
1 clove of garlic
Leaves of a chard and 1 generous handful of fresh basil, finely chopped
Plus more butter for pan frying the fritters
Cook the finely chopped chard leaves and basil with a clove of chopped garlic in a pan with olive oil, stirring constantly to prevent burning. Do this for about three to four minutes. Turn off heat and put aside.
Sift flour and paprika into a bowl and add the sugar, egg yolks, milk and melted butter. Whisk until everything is mixed up.In a separate bowl whisk the egg whites to sift peaks and then gentle fold into the batter mixture. Stir in the chard and basil. Melt the butter in a large frying pan and place spoonfuls of the batter a small distance apart in the pan. Cook until golden, turning over half way through cooking when the batter is almost cooked on the top side of the fritter. Keep the fritters warm in a low temperature oven until you have cooked the rest of the batter.