With rissoles (meat patties).

I made a double batch of the fritter batter, and we have a whole pile left
over in the fridge.... as stated, they're excellent to just reach in, grab
a couple and run out the door.

Used this recipe.......

http://www.taste.com.au/recipes/1608...chini+fritters

and they come out *very* nice, almost fluffy like.

I also added a couple of chopped shallots to the mix, plenty of ground
pepper to the flour, and made sure there was enough salt. It needed a fair
bit of salt (being a double mix).

The raw sweetcorn was perfect for this recipe, but either frozen or tinned
could be used.


The corn.......

http://tinypic.com/m/dctp50/3


The two rather large zucc's.....

http://tinypic.com/m/dctp51/3


Instead of grating the z's, I used this thing......

http://tinypic.com/m/dctp52/3


The batter mix........

http://tinypic.com/m/dctp53/3


Fritters and rissoles cooking........

http://tinypic.com/m/dctp54/3


Nicely browned and juicy rissoles.....

http://tinypic.com/m/dctp9z/3


And another batch of fritters........

http://tinypic.com/m/dctpa0/3


I made a sauce/gravy out of the rissole pan juices, lightly steamed some
broccoli and green beans, and the SO was very happy.


--
Peter Lucas
Hobart
Tasmania

The act of feeding someone is an act of beauty,
whether it's a full Sunday roast or a jam sandwich,
but only when done with love.