Tuesday, June 12, 2012

curly endive fritters

We went to the zoo the other day and it just poured down rain with no respite.

Torrential rain.

All day.

The king of the jungle was not impressed.

Can you spot the tiger?

The tiger cubs were so cute and playful in the rain.

We stood watching them for about an hour - hiding in the grass, pouncing on and chasing their mum.

The elephants were enjoying splashing about in the water.


For brief relief from the downpour, we shuffled into the reptile tunnel. 

These little guys had the right idea. It was heated in there, warm and dry.

My next recipe draws inspiration from my little turtle friends here.

Munching down on some curly endive, a light bulb went on in my mind and suddenly I had a hankering for endive.

When we got home, I really hoped the market had some endive in stock.

We were in luck!

Usually a bunch of curly endive in our house is chopped into a salad, but this time I wanted to try something a little different.

And I was in the mood for either some soup or fritters.

Fritters lucked out. 


(makes 12)

1 bunch curly endive, chopped

1/2 bunch of parsley
1/4 preserved lemon
3/4 c rolled oats
1/4 c self raising flour
1 tsp bicarb soda
1 tblsp yeast flakes
salt and pepper to taste

oil for frying (I've used tea seed oil)

Saute endive for about 4-5 mins until wilted.
Combine with all other ingredients in a bowl or a food processor - stir/pulse until well combined.
Heat a teaspoon of oil in a heavy based pan.
Scoop dessert spoon sized portions of the mixture into the pan and flatten.
Fry on each side for about 5-7 minutes.

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