Our secret to foolproof fritters September 13, 2019

by Tayla Eat

Golden and crunchy pan-fried fritters are a popular family favourite at HelloFresh. When cooked correctly, they are a delicious way to sneak in veggies for fussy eaters, and can be as light or as filling as you want them to be. While traditional fritters are made with egg, milk, flour and your choice of veggies (zucchini, carrots, corn and sweet potato are some of the most popular), they can also be dairy-free, egg-free and gluten-free. 

Here are our top tips for cooking the perfect fritter, straight from our impressive HelloFresh culinary team.

Ingredients do’s and don’ts

  • Choose your eggs wisely! The eggs you use need to be small and cold. Larger eggs have more water from the egg white, resulting in wetter batter and soggy fritters. The reason you want a cold egg is because cold liquid helps to slow the development of gluten when liquid and flour are added together, which makes for a better texture! 
  • Add flour to your wet batter! Most veggies have a high water content (which we know equals soggy fritters). But don’t stress! Adding flour to a wetter batter will give you the thick consistency need to make the perfect batter.
  • Add crumbled stock cubes for a flavourful kick! Add as much as you like (or none at all), depending on the intensity of flavour that you want. 

Batter up! 

A common problem with fritters is that they’re just too soggy! And no one wants that. Raise your batter game by using these tips…

  • Salt your grated vegetables for 20-30 minutes prior to draw more water out of the veggies
  • Drain the liquid from your grated vegetables. We recommend using a clean chux, kitchen paper or muslin, and don’t be scared to squeeze firmly! You’ll be surprised how much liquid comes out. 
  • Gently mix the batters! Over-mixing develops the gluten in the flour, which results in a less desirable textures. 
  • Place the batter in the fridge to rest before cooking. This will let the gluten in the batter relax, making for a nicer texture once cooked. 

Cooking 101

  • Don’t be scared of oil. Make sure you add enough to the pan, as it will help to give crispiness, good colour and delicious flavour to the fritters. 
  • Fire it up! Your pan needs to be properly heated up before cooking. If the fritter doesn’t sizzle when it hits the pan, you know it’s not hot enough! 
  • Don’t overcrowd the pan, as this causes the temperature of the pan to drop, resulting in floppy, undercooked fritters. 

Some of our customer’s favourite recipes!

Golden Courgette, Carrot and Cheddar Fritters

Sweet Chilli Fritters & Haloumi Stack

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2 comments

Simon says:

I just made a batch of smoked chicken, spring onion, kumara & apricot fritters.
Very tasty!

Bev Mexted says:

Not sure how many to order and have I done it right

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