We have caught the first of the winter colds from the grand kids, it is freezing, it is going to rain for 10 days straight, the fire wood is damp, not in the mood for cooking lunch ……..what else to do but make fritters from yesterday’s leftovers! Honestly, is there anything I have not frittered yet 😉 It is a super fast comfort food, always popular with the household.
Quail Liver Risotto, or any risotto leftovers, makes a lovely fritter, crispy on the outside and creamy on the inside, and lunch is ready in no time at all.
Heat about 1cm of oil in a pan – the fritters should sizzle when they go in
While the oil heats up put the leftovers in a mixing bowl, and add a bit of veg like peas, leftover carrot or potato to pad it out. Add one or two eggs and about 3 tablespoons of flour. Mix well and drop spoonfuls in the hot oil . When golden on one side turn over until golden on the other side. Serve with a salad.
Go back to reading in bed.