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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a recipe I created Easter 2013 which was the highlight of our camping weekend. Absolutely delicious with a cold beer or light Savignon Blanc. I think the non negotiable ingredient is the red onion. I ran out of red onions and used 1/2 a brown onion and the result was not quite so impressive. Quantities are approximate, but the aim is to have a slightly thick, pourable batter consistency. Ingredients:
3/4 cup pipis, minced |
1 egg |
1 red onion, finely chopped |
2 tablespoons plain flour, approximately |
1/2 teaspoon baking powder |
salt and pepper |
1 tablespoon milk, as required to reach desired consistency |
lime, wedges for squeezing over fritters when cooked |
olive oil or similar good quality oil |
Directions:
1. Put first 6 ingredients into a bowl.
2. Stir to mix well.
3. Add the milk to achieve desired consistency.
4. Add heaped tablespoon lots into frying pan and fry until golden brown. Flip and cook until golden on both sides.
5. Serve with a squeeze of lime juice.
6. Finger licked good.
7. NB: You could use any similar shellfish but the beach we camped at only had pipis.
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