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