All posts tagged: fritters

Smokin’ Tuna Balls

  This was so last minute. I was out with some friends watching the first game of the World Cup in Brazil; I am infamously known for my disinterest in football, the only other time I pay it any attention is the Olympics…and then only if it happens to be on. So in the closing moments of the game, seeing that Croatia was going to have a hard time catching up with Brazil (3:1), I invited a friend to lunch. Come Friday after work, I strolled home having spent the last hour roaming the streets of Islington, clearing my mind from a frustrating week of work. As I was about to settle in for the night it hit me: you forgot about lunch.  I quickly scrambled down stairs and rummaged through the few ingredients that I had: tuna…potato…onions. On top of that I couldn’t recall whether or not she ate fish. Never mind I had to fix up something. The story of how these Tuna Balls were formed. Not everyone is a huge fan of tuna, and besides …

Caribbean Pumpkin Fritters

This is what you could call a golden oldie. I love the bright yellow hue that the pancake mixture has when you mix all the ingredients together. And the smell of the warm pumpkin spices could have you licking from the bowl. Again I was left with the issue of what to do with the abandoned piece of pumpkin I had left over from the first dish I made. And soon realised that I hadn’t made anything sweet with any of the gourds I had bought. I wasn’t in the mood for a cake, I wanted something really quick but could still fit into the dessert category. And then I remembered pumpkin fritters, made effectively the same way that banana fritters are made and served with a hearty savoury main meal or on its own with a dusting of cinnamon sugar. The key to this recipe is the roasting on the pumpkin. It really doesn’t take any more than 30 minutes and in the meantime you can get all the other ingredients ready so that all …

Gluten Free: Pumpkin Falafels

For this recipe I used the Kabocha Squash for its sweet nutty flavour. I have always found falafel a little dry and so I thought the addition of squash to the recipe would give it a smoother texture. The last night I truly enjoyed a hot falafel wrap was during one of my trips around New York last year with a friend. I don’t normally eat from street vendors, but this one was surrounded by massive signs which read: “As recommended in the New York Times” as well as having an extended queue of customers, I took a risk. They were really nice and what I liked was the unexpected crunch of the coriander seeds. This falafel can be baked or fried, I chose to fry them slightly in shallow oil just to release some of the flavours from the spices and give it that crunchy texture. And then I finished baking them in the oven. Enjoy them with a nice fresh salad or in a wrap with your favourite dressing.  

Salt fish Fritters

Salt fish Fritters are a stable of most Caribbean households. Some eat it for breakfast, as a snack with bread or on its own. Unlike fish cakes which are made of a mixture of potato and cooked fish, saltfish fritters are made with flour and pack in a lot more flavour which makes them very filling. The end product should be crispy on the outside and soft on the inside. These fritters have the most flavour out of any fritter I have tasted recently and the key to this is a couple of things: grate all your ingredients where stated, that way all the flavour will be well-distributed into every bite. Secondly taste as you go along, yes taste the dough, that is the only way to achieve the flavour you want, because once you start frying there is no turning back. You can also adjust the measurements and flavours as you see fit, provided the texture of the dough is not too stiff or runny (do a sample fry first), this should take no more …