MOCK WHITEBAIT FRITTERS

(Makes about 8 fritters)

For any of my North American mates, they will be wondering why on earth these are called Mock Whitebait Fritters when they are clearly potato, onion and cheese fritters or (minus the egg, flour, milk and baking powder) a potato rosti. The answer, my friends, is in the missing key Kiwi ingredient – WHITEBAIT.

Rather than ruining a perfectly good recipe by adding miniscule fish that I wouldn’t taste anyway, I have replaced the little critters with raw grated potato, which give the same effect with no fishy smell! In addition, I avoid the incessant teasing from Kiwis and Aussies alike about “topping and tailing” them first – yeah , right! I didn’t just fall of the taro truck you know!

In any case, these are brilliant for breakfast or even just for a snack. So…give this recipe a go!

INGREDIENTS:

2 Eggs
5 Tbsp Flour
4 Tbsp Milk
1-2 Cloves Crushed Garlic
1 Cup Grated Colby Cheese
½ Med Onion, grated or finely chopped
1 Large Potato, grated
2 Tsp Baking Powder
2 Tbsp Rice Bran Oil
*Freshly Ground Black Pepper ~or~ Cayenne Pepper
*Flaky Sea Salt

*Amounts vary to individual tastes.

DIRECTIONS:

First beat the eggs in a large bowl.

Add the flour, milk, and garlic and blend well (another great additive is chives).

Combine the mixture well and add the cheese, onion and potato.

Next, heat the oil in a pan and when it’s nearly hot enough, add the baking powder to your mixture and blend it well before cooking.

Now scoop about ½ to 1 cup of the mixture into the hot pan and flatten out like a pancake.

Once the fritter is golden brown on the bottom, flip it over and brown the other side.

Serve these wonderful fritters with a dollop of sour cream and a sprinkle of freshly chopped chives and/or with fresh tomato slices. They are best if eaten hot, so serve immediately.