Bottom of the fridge fritters and dip

Another one of those recipes that allow for complete creativity. I’ve already posted one savoury recipe for a main and one sweet (or savoury recipe), and this time is a starter or snack: fritters with a dip.

I love fritters, they are so versatile. And, yes I know I’ve been overusing that word, but that’s what this month is all about: finding versatile recipes that allow you to use what you’ve got.

These fritter can be baked, deep fried or pan fried. The ones on the phone were baked, mostly because I’m scared of deep frying!

If the ingredient for the dip confuse you, check here for an explanation.

Bottom of the fridge fritters and dip | Cristina in the kitchen

Bottom of the fridge fritters and dip

Quick and easy versatile fritters that can be modified to suit all tastes and dietary needs, with an accompanying dip.

Makes approximately 12 fritters and 1 cup of dip.

For the fritters

  • 1 cup of flour (any kind as long as it’s not self-raising)
  • 1/2 cup of milk (dairy or non-dairy)
  • 1 egg (or egg replacer or chickpea flour mixed with water)
  • 1/4 cup of any condiment (ketchup, mayonnaise, BBQ sauce, burger sauce…)
  • 3 cups of your main flavours (vegetables, beans, meat), cooked and without any liquids
  • 1/2 teaspoon of salt
  • up to 1 tablespoon of herbs and spices

For the dip

  • 1 cup of something creamy (avocado, yogurt and mayo are good options)
  • 2 teaspoons of something acid (lemon, lime, rice vinegar, pickle juice and balsamic vinegar are good options)
  • 1 teaspoon of something spicy
  • 1 teaspoon of herbs and spices (not hot)
  • 1/2 teaspoon of salt
  1. For the dip: mix all the ingredients. Refrigerate.
  2. For the fritters: mix all the ingredients together.
  3. Deep fry or pan fry, or bake in an oven at 200 C for 20 to 25 minutes.
  4. Serve while fritters are still hot with a cold dip.

Click here to read all the posts in the Spring cleaning the kitchen: a no-buy month challenge topic. And don’t forget to check my Instagram to see what I’m eating and cooking as I go through the challenge. Join me by tagging with #springcleanthekitchen

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