#FreezerFritters

“From Freezzzer to PLeazzzer”

2 eggs, lightly whisked

1/3 cup (50g) self raising flour

1/3 cup (80ml) milk 

1/4 cup crumbled feta cheese

2 cups frozen pea and corn mix

1tbs eggplant pickle, plus extra to serve

½ cup vegetable oil to shallow fry 

Avocado slices, spinach leaves and lime wedges to serve

Easy POACHIES

4 eggs

6 tsp white wine or white vinegar (aka A FEW SPLASHES)

Combine eggs, flour, milk, feta, frozen veg and pickle in a bowl. Use a fork to whisk well until batter is smooth. Season with salt and cracked pepper. 

Heat oil in a frypan over medium heat. Add tablespoons of fritter mix and cook, in batches and turning halfway , for 3-4 minutes or until golden brown and cooked through. Transfer to a plate with a piece of paper towel to drain and continue with remaining mixture.

Meanwhile heat a small saucepan of water over high heat and bring to the boil. Reduce heat to low and bring to simmer. Swirl pan with a wooden spoon. Working quickly, crack 1 egg into a bowl and add 11/2 teaspoons of vinegar (AKA SPLASH). Add to the centre of the swirling water. Repeat with remaining eggs and vinegar, using the wooden spoon to swirl the water in between eggs. Cook for 2-3 minutes or until whites are opaque. Remove with a slotted spoon and drain on paper towel.  

Scatter plates with spinach, add fritters and top with poached eggs, avocado, lime wedges and seasoning. Finish with a dollop of pickle and serve hot.