Roast Lamb Fritters
Over a year ago
6,727 views
Ingredients
- 120g Plain flour
- 1 tsp. Baking powder
- 0.5 tsp. Cayenne pepper
- 3 Eggs
- 200 ml Single cream
- 350g Roast lamb
- 2 tbsp. Parsley
- 1 tbsp. Rosemary
- to taste Salt and pepper
- 2 tbsp. Olive oil
Accompaniment
SponsoredStoneleigh Vineyards Pinot Noir
Trapiche is situated in the Mendoza region of Argentina. The winery was established in 1883 and they are well known for producing quality wine at affordable prices. This is a great example of Sauvignon Blanc from the Mendoza region. Fresh aromas of grapefruit, crisp blackcurrant leaf, green pepper and grassy back notes. Buy this wine if you like: Dry whites with lively fruit and fragrant aromatics.
Description
For this lovely fritters I use our sunday rost lamb leftover
Method
-
1
1. Sift the flour, baking powder and cayenne into a bowl.
2. Add the egg yolks and lightly mix, then slowly add the single cream, stirring with a wooden spoon until smooth.
3. Beat the egg whites, and fold into the batter.
4. Add the diced lamb, parsley,rosemary, salt and pepper to the batter, tossing well.
5. Heat half the oil in a non-stick fry pan until hot, and drop 4 separate tbsp. of the batter into the pan. Turn the heat to low. When holes appear on top of the batter, turn and cook the other side for 3 or 4 mins until golden. Add remaining oil and make four more fritters.
Comments (0)