Lemon herb fritters with goat's cheese
( MAKES 24 medium fritters )
Photo by Annabel Langbein Media
Adding a handful of herbs and some lemon juice transforms a simple fritter batter into a flavoursome canape base - delicious topped with smoked salmon and sour cream or goat's cheese and watercress.
If you're making fritters in bulk, you can speed up the process by quickly browning them in the pan and then finishing them in an 180C oven for 8-10 minutes until spongy to the touch.
For the fritters
- In a mixing bowl, combine flour, baking powder, eggs, soda water or water and salt along with ground black pepper to taste, beating to make a smooth batter. Cover and store in the fridge until ready to cook - up to 4 hours ahead. Just before cooking, stir in herbs, lemon zest and lemon juice.
- Heat a heavy frypan over medium heat and coat lightly with oil. Cook dessertspoonfuls of mixture, 2-3 at a time, turning to cook the other side as bubbles form in the mixture.
- Lightly re-oil pan between batches. Transfer cooked fritters to a rack.
- To serve, top each fritter with a little smoked salmon, a dab of sour cream and a sprig of dill. Accompany with a green salad for lunch or a light dinner, or with a dipping sauce if serving as finger food.
More lemony recipes from Annabel
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