We’ve tweaked this classic Edmonds recipe and think it’s the next best thing to real whitebait fritters. Serve with a creamy dip like ranch dressing and enjoy.
- 2 eggs, beaten
- 5 Tbsp standard flour
- 4 Tbsp milk
- 6 Tbsp grated cheese
- salt and pepper
- 1 potato, peeled and grated
- 1 carrot, peeled and grated
- 1 zuchini, peeled and grated
- 1 tsp baking powder
- 3 Tbsp oil
In a bowl add the flour, milk, cheese and seasonings to the beaten egg and set aside for 10 minutes.
Add the grated vegetables to the batter with the baking powder just before you cook the patties.
Heat the oil in a heavy-based frying pan and drop in tablespoonfuls of the mixture.
Cook for 5 minutes on each side until golden, drain on paper towels and serve hot, or keep warm in the oven at 160ºC for up to 20 minutes.