Fritters... Frittoos... Fritatatatatas...
TATAS. BOOBS. JUGS.
Ladies and gentlemen of the world, I present to you one of my faaaaavourite food stuffs ever. These frittas are seriously fucking good. Ridiculously good. Eat an entire stack and don't give two shits if you're so full you have to be rolled into the loo and squeezed to avoid your belly button popping out followed by all your insides good.
ANYWAY.... TO BUSINESS!
Makes around 14 Frittas
4 Large eggs
2 Courgettes (Grated)
A Tin of Sweetcorn (198g)
120g Grated Cheese (Chedder is usually my go-to choice, however Feta also works really well!)
224g Plain Flour
60ml Olive Oil
2 Tsp Salt
1 Tsp Dried Oregano
1 Tsp Dried Basil
½ Tsp Ground Pepper
Oil for frying if needed. (I use coconut but whatever is to hand will do just fine).
In a large bowl use a fork to combine the eggs, oil, salt, pepper and dried herbs.
Add the Courgette, Sweetcorn and Cheese and give everything a good stir with a rubber spatular.
Add in the flour (as always, a little at a time to avoid the otherwise inevitable 'ghost face' effect). Carefully mix until no dry pockets of flour remain.
Pop a large non-stick frying pan on medium / high heat, once up to temperature use an ice cream scoop or a table spoon to place dollops of mixture in the pan. If you need to spread the mixture a little to attain the desired disc shape use the spatular/back of a spoon. Your aiming for about a coaster sized fritter that's a little under a cm in thickness.
Cook on each side for a few minutes until there's a nice golden finish across the fritta. To keep the first few warm while cooking the others whack them on a baking tray and keep in the oven on a low heat.
Serve warm with sour cream / salsa. BBQ sauce also works really well with these delicious little buggers, aaaaaand any leftovers are great to snack on straight from the fridge! YUM.
MAKE AND EJNOY MY GORGEOUS HELTER-SKELTERS OF HAPPINESS.