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Frittered Out – Issue 17

You might have been called a Fritter after a night out on the town by your mates, but I bet you don’t taste as good as these ones.

Okonomiyaki or Japanese Cabbage Fritters

  • Cabbage – about 1/8 of a small cabbage or two good handfuls finely sliced
  • 1 spring onion
  • 1 free range egg
  • 1/2 tsp soy sauce
  • 1/2 cup flour
  • 1/2 cup water
  • Oil for frying

Sauces of your choosing:

  • BBQ sauce
  • Kewpie mayonnaise
  • Sriracha

Put cabbage, spring onion, egg, soy sauce, flour and water in a bowl and mix well to combine.

Heat a frypan over a low to medium heat and add a splash of oil for frying.

Tip the okonomiyaki mixture into the pan and use a spatula to form it into a round pancake about 2cm thick. Take your time cooking it – it’s thick and you don’t want raw mixture in the middle. When golden brown on the bottom, carefully flip and cook the other side until golden too. It’s not essential, but I find it helpful to put a lid on the frypan for some of the cooking time to help it cook through.

Remove from the pan and serve immediately, or keep warm in a low oven while you cook more pancakes.

Top with your choice of condiments and enjoy.

Corn Fritters with Bacon and Sweet Chilli Sauce

  • 1 egg
  • 1 tbsp water (more if needed)
  • 1 cup (125g) plain flour
  • 1 tsp baking powder
  • pinch of salt and pepper
  • 1 can (410g) cream style corn
  • 2-3 tbsp oil for frying

Sift in flour and baking powder, add salt and pepper and stir.  Add cream corn, season and stir. Add the beaten egg and water – adding as much as needed to achieve a medium batter. Make sure the mixture is not too thin. 

Heat oil in a pan to a medium heat and add spoonfuls of batter to the pan. Flip the fritters when they start to bubble on the top. 

Serve with crispy bacon, sour cream and sweet chilli sauce.

Crispy Vegetable Fritters

  • 2 cups zucchini, grated
  • 2 cups carrot, grated
  • 2 cloves garlic, minced
  • 2/3 cup plain flour
  • 2 eggs, lightly beaten
  • 1/3 cup spring onion, sliced
  • 2 tbsp of olive oil
  • Salt and pepper
  • Sour cream for serving

Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.

Transfer the zucchini to a large bowl then add carrot, garlic, flour, eggs, spring onion, sprinkle of salt and pepper. Stir the mixture until it is combined.

Place a large pan over medium heat and add the olive oil. Once the oil is shimmering, add spoonfuls of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.

Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy.

Serve the fritters immediately topped with sour cream.

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