Mushroom Fritters

Meaty and filling mushroom fritters. These will leave you full for a long time without making you feel heavy. Just make sure you add dill - this is the key ingredient! Oh, and don't add all the flour at once. You may want to reduce/increase it a little bit as it will depend on how long you fried onions and mushrooms. Couldn't be easier! Just a few steps and you have yummy healthy fritters. And don't forget sour cream - the more, the better.

Mushroom Fritters 

250g mushrooms, finely chopped
1 small onion, finely chopped
1 tsp dried dill
Generous pinch of salt
1 large egg
50g flour
Oil, for frying

1) In a saucepan, heat 1-2 tablespoons of olive oil. Fry onions until softened and golden brown. Add garlic, salt and dill. Finally add mushrooms, cover, reduce heat and let simmer until mushrooms start releasing liquid. Uncover and cook until all the liquid evaporates. Remove from heat and let cool for 10 minutes.

2) Add egg and mix to combine. Finally, stir in flour. Mix well.

3) Heat a tablespoon of oil in a saucepan and drop 2-3 tablespoons of the batter. Flatten if needed. Fry on both sides until golden brown. Serve immediately.

Recipe by collecting memories

Pumpkin Fritters

Pumpkin Fritters 

400g pumpkin, grated

2-3 cloves garlic, minced

½ tsp dried oregano

½ tsp dried basil

½ tsp salt

1/8 tsp chili powder

1 egg, lightly beaten
100g flour

olive oil, to fry

sour cream, to serve

1)  In a large mixing bowl, mix together pumpkin, garlic, oregano, basil, salt and chili powder. Mix in the egg. Stir in the flour and mix just until combined.

2) In a skillet, heat olive oil. Cook fritters on both sides until nicely golden brown. Serve with some sour cream.

Makes 2 servings

Recipe by collecting memories

Carrot Fritters

I've been baking less sweets recently. I don't remember when I made a cake or cupcakes with a tall frosting for the last time. If I bake something sweet, it would probably contain honey instead of sugar and applesauce/bananas instead of butter. But to be honest, I can't describe how much I miss a fat, creamy and large cake. I guess it's time to check out the recipes and make one for myself. Ahh.. that's so dangerous. You see, I can't eat just one slice of cake. I can't eat just two. Sometimes even more. So it happens very often that my all day meals include cake, cupcakes and cookies. Sounds tempting, but not very healthy. And just because I can't survive without something sweet a day, I try to make things healthier. 

And now about these carrot fritters. This is a super simple recipe. You need no more than 5 or 10 minutes to mix it up and enjoy a healthy and delicious breakfast, supper or any time you wish. I have been making veggie pancakes very often recently and have written down lots of recipes. So make a batch of these and wait for the next!

Carrot Fritters

2small carrots, grated
2 garlic cloves, grated
1/2 onion, grated
2 eggs, lightly beaten
1 heaping tbsp whole wheat flour
1 heaping tbsp all purpose flour
pinch chilli powder
3/4 tsp salt, or to taste
olive oil for frying
sour cream, to serve

1)  In a medium bowl, mix together the carrots, onion and garlic. Mix in the eggs.

2) Add in the flour, chilli powder and salt. Mix to combine.

3) Heat the oil in a skillet. Fry the pancakes until golden brown on both sides. Serve with sour cream.

Makes 4 pancakes.

Recipe by collecting memories

Potato and Dill Fritters with Cheese

Potato and Dill Fritters with Cheese

25g whole wheat flour
25g all purpose flour
1/2 tsp baking powder
3/4 tsp salt
1 tsp oregano
1/2 tsp cumin
pinch chilli powder
1/2 tbsp dill, chopped
1 potato, grated
1 egg, ligtly beaten
2 garlic cloves, minced
1 onion, chopped
25g cheese, grated
sour cream, to serve

1) In a medium bowl, mix together the first 8 ingredients.

2) In another bowl, mix together the egg, potato, garlic and onion.

3) Add flour mixture into wed ingredients and mix until combined.

4) Preheat olive oil in a pan over medium heat. Sprinkle half of the cheese into a pan and place the batter on top. Sprinkle with remaining cheese. Cover and let cook.

5) Flip the pancakes over and let cook for some more minutes. Serve with sour cream.

Serves 1.

Quark Fritters

This quark fritters' recipe is an old recipe I've been using for years. The fritters are soft and airy. The batter is very easy to mix up as it requires no kneading, creaming, etc. I hope you'll enjoy these lovely fritters!

Quark Fritters

400g quark/cottage cheese/curd

3 eggs

6 tablespoons sugar

1 teaspoon vanillin sugar

flour (~9 tablespoons)

oil for frying

1) Beat eggs with sugar and vanillin sugar. Add quark and mix everything well.

2) Start adding flour spoon by spoon. You can vary from 7 to 10 tablespoons. Start forming balls (~4cm diameter) with wet hands in order to avoid it sticking too much. The dough has to be sticky but it has to hold its shape when formed into a ball.

3) Preheat oil in a pot. Put a formed fritter into a tablespoon and carefully add it into oil. It has to start bubbling when you add a fritter. At first it sinks and if it rises into a surface after ~5-10 seconds, continue adding other fritters. Fry over a medium high heat until all sides are browned. If it browns too fast, reduce the heat to avoid underbaking of the insides.

4) When they're done, put them on a paper towel to drain. Dust generously with icing sugar. Cool before eating.

Enjoy!