Breakfast and fritters goes so well together with a hot cuppa. It has practically become a culture at ours, to have fritters at breakfast or tea time.I had one huge zucchini left in the fridge and it was about time I make good use of it. I know making a tempura out of them won’t do any justice to that gorgeous zucchini. Don’t worry I still have 3/4 of it left and as I am writing, I am also thinking on how can I make it the star of a dish soon.
I love fritters or tempuras as some may call them. They make such a good starter or appetizer sometimes. And besides they are easy to make and what can you ask more, they make everybody happy! 😀 I wanted to try something else rather than the usual eggplant tempuras which is very common combination along with the famous Chili cakes (Gateaux Piments) to have at breakfast and at tea time here in Mauritius. There are more of these that we love to eat as snacks like for example the bread battered fritters or cabbage fritters and even chili fritters stuffed with cheese inside. That’s the amusing part of a batter, you can just dip anything and fry and yum its still good to eat.Haha
So to make those yummy fritters, you will need :
- Zucchini ( 5-6 thin round slices )
- Self raising flour (2 small cups roughly)
- Finely chopped Coriander
- Food colourant
First cut up the zucchini into thin round slices. Then in a bowl start making your batter. For the batter just add all the ingredients mentioned above,mix little by little with water and leave to rest for 30 mins approx.The batter should be nice and consistent.Not too runny and not to think,just in between as if. I like to leave my batter to rest because I love how it floats when you fry them. Then in a pan heat some vegetable oil for deep frying. When the oil has become hot enough drop the zucchini well coated into the batter right into the oil. Let it cook for about 1-2 mins on both side until a light golden brown colour is obtained.
Remove and strain to be served along with a tomato and coriander chutney. But then they go well with mint chili chutney. I was short of mint so had to use coriander instead. I ate them in my bread with a good spread on butter first. Aaah did I tell you my love for butter lately? 😀 I don’t know I love butter so much lately.Anyway I keep it for later , my crazy love for butter. For now I am going to think a little harder about what to do with the rest of the zucchini.
Hopefully you will try it too at home. Do let me know how you find it or if ever you like any other types of tempuras. Let me guess? I know who doesn’t love prawn tempuras. My most favourite too.
See you my lovelies tomorrow for yet another food post.