My son is studying Pharmacy overseas. He has been using my blog as his one and only recipe book. Just today he asked me how to make the egg fritters. And here they are, for everybody to try!
Egg fritters are easy to make. Sometimes, I use my egg fritters as a substitute for the burger patty or just as a side with lunch, dinner or breakfast.
Or you can do as my daughter does: put a slice of cheese over each fritter and after two minutes under broiler, you can devour the gooey cheesy goodness that reminds her of pizza.
EGG FRITTERS (7 fritters)
4 tbsp milk
8 tbsp all-purpose flour
1 medium, ripe tomato, diced
1 small onion, finely chopped
2 tbsp turkey ham, chopped (optional)
2 tbsp finely chopped parsley
pinch of salt
1 tsp Vegeta
¼ tsp black pepper
1/8 tsp hot paprika
oil for frying
Into a big enough bowl, put diced tomato, chopped onion, turkey ham (optional), and parsley, black pepper, Vegeta, hot paprika, and all-purpose flour. Stir, so everything in the bowl is covered with flour.
In another bowl, beat eggs and milk with the pinch of salt.
Pour egg mixture over the flour coated veggies, and stir to combine.
In a skillet, heat 1 inch of oil over medium heat until it reaches 325*F. You can do the test: if you drop a bit of egg mixture into the skillet, this has to rise to the top immediately; and this means that oil is ready for frying the egg fritters.
Using a big spoon as your measure, start pouring the egg mixture into the skillet. Do not overcrowd the skillet. Otherwise your egg fritters will be cooked not fried, and they will be soggy, yuck!
Fry on each side for about 2-3 minutes or until it starts browning on the edges. Flip and fry the other side for another 2-3 minutes.
Enjoy my boychek! Ljubi te vedno tvoja mama ^_^