Fridge Fritters

A Stokes recipe by a passionate contributor, Rodney

  • Serves 2 to 4
  • 30 minutes
Taste without compromise

What you'll need

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Jar 185g
£3.40
Case 6x 185g
£20.00
Jar 345g
£4.15
Case 6x 345g
£24.40
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  • Juice of 1 lemon
  • 1 carrot, grated
  • 1/2 celeriac, grated
  • 2 parsnips, grated
  • 1 potato, grated
  • 2 eggs, free range
  • 100g self-raising flour
  • 1 tsp mixed herbs
  • 2 tsp of Wholegrain mustard
  • 4 or 5 spring onions, finely sliced (greens as well)
  • British Rapeseed Oil

There is always something lurking in the fridge that didn’t quite make it to last weekend’s family lunch. Take the typical ingredients (above) grate them, sprinkle with a little sea salt, wrap tightly in a clean tea towel and leave to stand for 20 minutes or so. Now squeeze, squeeze, squeeze out as much excess water as you can (the salt will help draw it).

Method

  1. Take the typical ingredients (above) grate them, sprinkle with a little sea salt, wrap tightly in a clean tea towel and leave to stand for 20 minutes or so. Now squeeze, squeeze, squeeze out as much excess water as you can (the salt will help draw it).
  2. Break the eggs into a large bowl and whisk in the flour, then the wholegrain mustard, and whisk again.
  3. Add the grated vegetables, herbs and the white end of the sliced spring onions, gently stirring everything together to a ‘lumpy’ batter consistency.
  4. Heat the of the oil in a large frying pan. Place 2 serving spoonfuls of batter into the pan, using the back of the spoon to spread each, and repeat in batches, with ample space between each.
  5. On a very gentle heat, 4 minutes per side should be enough to cook out the vegetables and crisp up the batter.
  6. Keep warm until they are all done.
  7. For the dip, spoon Stokes aioli-style Garlic Mayonnaise into a dish with a squeeze of lemon juice.
  8. Garnish the dip and the fritters with the green end slices of spring onion, and enjoy.