Pear And Yoghurt Fritters

With Pancake Day coming up next week, I thought I'd share with you this really easy recipe for pear and yoghurt fritters.

They are part pikelet, part fritter and so easy! Using only four ingredients, they are really quick to whip up for an after school snack or a weekend, or even weekday, breakfast.

I used quite a green pear in mine, but if you used one that was really ripe and juicy, you might need to add a little bit more flour to hold it all together. If you have them, a handful of chopped walnuts would be delicious in the mixture too.

I used the five:am coffee bean yoghurt in my fritters, because I love the combination of coffee and pear and this yoghurt is thick and simply divine. Greek yoghurt would be lovely too. Try to avoid a really sweet, low fat flavoured yoghurt, if you can.

Serve them warm with an extra dollop of yoghurt and some fresh fruit for a light breakfast. They are great cold too, so pop some in your lunch box for morning tea!

Pear And Yoghurt Fritters

1 pear, cored and grated

1/2 cup yoghurt 

1/2 cup + 1 Tbs plain flour

1 Tbs caster sugar

Combine all ingredients in a bowl and stir well to combine.

Heat a frying pan and spray with oil spray if you need to.

Dollop rough tablespoons of mixture into the pan and flatten slightly. The mixture will be quite sticky.

Fry on one side until golden brown, then flip to cook the other side. Flatten a little bit to make sure the mixture cooks evenly.

Remove from the pan when cooked.

Serve with a dollop of yoghurt and some fresh fruit or just on their own.

Enjoy!

Carrot And Feta Fritters

Over the past few weeks I've seen recipes for fritters popping up all over the internet. It must be a sign!

I've always loved making zucchini fritters and corn fritters are wonderful for breakfast, lunch or dinner! Add a runny poached egg and crispy bacon for a weekend brunch or a herb yoghurt and flatbread or wraps for a light dinner. They really are so versatile.

These carrot and feta fritters were inspired by my fridge contents. I had a bag of carrots, a wedge of creamy Danish feta and a few eggs that needed using up. The coriander in the garden was starting to bolt and so I wanted to use it up too. The end result were these tasty fritters. I served them with chilli coriander yoghurt, a cos lettuce, tomato and capsicum salad and mountain bread. We made them into wraps and gobbled them up in no time. Even the kids loved them, minus the chilli. It's always great when everyone enjoys the same meal.

If you don't like chilli, or are serving this to little ones, just leave out the chilli in the yoghurt. It really is just to taste, so you can add a little or a lot, depending on how hot you like it.

If you have any leftovers, fritters are great reheated for lunch the next day.

Carrot And Feta Fritters With Chilli Coriander Yoghurt

1 large carrot, grated

1/2 cup coriander, finely chopped

2 eggs, lightly beaten

1 clove of garlic, finely chopped

1 shallot, finely chopped

1/4 cup plain flour

1/4 cup milk

1/2 cup Danish feta, diced

Pepper

A drizzle of oil for frying

1/2 cup natural yoghurt

A pinch of chilli flakes (or to taste)

1 Tbs coriander, finely chopped

In a large bowl, combine the carrot, coriander, eggs, garlic, shallot, flour, milk and feta. Season to taste with pepper. There is enough salt in the feta, so you shouldn't need to add any more.

Heat a drizzle of oil in a frying pan over medium heat. Fry 3-4 fritters at a time, depending on the size of your pan. About 1/4 cup mixture makes a good sized fritter.

Fry for 1-2 minutes each side or until golden brown. Flip and cook on the other side.

Remove from pan to a plate and keep warm. Repeat with the remaining mixture.

In a separate bowl, combine the yoghurt, chilli and coriander.

Serve the fritters with the yoghurt and salad and wraps, if you like.

Enjoy!