Mushroom and Bacon Fritters

This is an adaptation of a recipe by Sally Butters which was published in the ‘Your Weekend’ Section of the Christchurch ‘Press’, 12 January 2019. The original was for Courgettes and Feta , but you can try any combination you like; it is the simple recipe that is the real point of it. This makes a great summer lunch and is ideally matched with beetroot sauce. Make the sauce a few hours ahead to allow the flavours to combine.

 

Ingredients.

100g rindless bacon [4 rashers].

1 tblsp cooking oil.

1 cup plain flour.

1 tsp baking powder.

¼ tsp grated nutmeg.

¼ cup parsley, chopped.

Salt and pepper to taste.

2 eggs, lightly beaten.

1 clove garlic, peeled and chopped.

1 cup shredded mushrooms.

Oil for frying.

 

Preparation.

Heat the oil on a frying pan over a hot flame. Fry the bacon until beginning to crisp, remove, chop it up and set aside in a bowl with the garlic, and mushroom. Deglaze the pan with a little bit of water, add that to the mixture and zap with a hand blender to a paste. Mix the flour, baking powder, nutmeg, origanum, salt and pepper together. Beat the eggs lightly and add to the mixture with the bacon/mushroom paste and beat together until a smooth and even batter is obtained. Cover and leave at room temperature for 30 minutes to allow the flavours to develop.

 

Method.

Heat the oil in a pan over a medium flame, spoon the batter in dollops and cook both sides until golden – about 3 minutes per side. Serve immediately.

 

Serve with: Salad and a beetroot sauce.

 

Yields: About 8 patties.

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