Fruit Salad Fritters

When in doubt, make a fritter. I'm sure that's what was done when money was tight, meat/fruit/vegies were low and there were a lot of mouths to feed. Growing up Mum always made corned meat fritters from the leftover corned silverside or a batch of tinned (or fresh) corn fritters served with a salad for an easy weekend meal.

On Monday, I introduced a new weekly feature called "Mystery Ingredient Monday" and this week tinned fruit salad (cocktail) was featured. I decided to try some of the fruit salad in a fritter for a dessert treat. I've had and made banana and pineapple fritters (along with many other vegetables fillings) but it worked a treat with the chunky fruit salad. They were like puffy doughnuts which I rolled in cinnamon sugar and served with ice cream. My son and I loved them.

Easy to make and with ingredients most of us have on hand. Give them a try sometime and use whatever fillings you have.

Fruit Salad Fritters

• 1.1/2 cups self raising flour 
• 1 cup milk
• 1 egg, beaten
• 1 tbs sugar
• 1 cup fruit (diced tinned fruit, chopped bananas, pineapple pieces or rings)
• oil for frying
• extra sugar/cinnamon for sprinkling

1. Combine flour, milk, beaten egg and 1 tbs sugar until smooth.
2. Add fruit and fold through.
3. Heat oil to a low/medium heat. (Fritters are quite thick and need to be cooked through before they'll burn on the outside.)
4. Spoon tablespoons of the mixture into hot oil and fry until golden on each side.
5. Drain on paper towel and sprinkle cinnamon sugar on fritters before serving.
6. Serve with ice cream and/or syrup of your choice.

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