Fritters have always been part of our family’s diet. When Mum got out the chopping board and the remains of the Sunday Roast we knew it was fritter night. If there was no roast left it was usually vegetables in the fritters, mostly corn, but on frigal nights probably before pay day, it could have simply been potatoes and parsley.
Yesterday I was out in the garden doing my daily check up, when I noticed that the coriander was starting to go to seed, there was still lots of healthy growth, so I picked a handful and brought it in. I didn’t fancy a curry, but I suddenly remembered Mum using parsley a lot, why not coriander. They were delish!
- 125g (4oz) s/r flour or plain flour and add 1tsp baking powder
- 1 egg beaten
- pinch salt
- handful coriander or a mix of parsley and coriander
Put flour salt and egg in bowl and add a bit of milk, beat till smooth and add herbs. Now add more milk till it is dropping consistency, (the amount depends on how much moisture is on the herbs after washing and drying).
Anyways, a marvellous way to use up a gut of herbs.