Never one to shy from adventure, I headed off. My sense of direction is appalling at the best of times..but when under stress, well...it might as well not exist. Because we had to twist and turn through the countryside, I had no idea which direction I was travelling - tho' I was following a car that seemed to know where it was going.
I thought we were going north - wrong way. I couldn't find any landmarks I recognised...but suddenly, out of the gloom, the sun shone and thanks to my girl guide days, I worked out that the sun was on my right...which meant I was travelling south (normally for me, whichever way I'm going is north)...so at least I knew I was headed towards Martinborough.
Whitebait Fritter Ingredients
|Makes 2 fritters|
NZ Whitebait 200g
3 large eggs
Italian parsley chopped
1 Tablespoon olive oil
Knob of butter
|Drain excess water off whitebait and pat dry on a paper towel. In a bowl add the eggs and whisk with parsley and seasoning, then add the whitebait.|
Take well proven iron skillet or non-stick fry pan, add the oil and heat. Add butter and once foaming add the fritter mixture.
Quickly move the mixture in the pan with a fork till lightly set. Turn over with a fish slice, the whitebait should have just turned white and take off heat, being careful not to overcook.
Transfer to serving dish, drizzle with extra virgin olive oil and lemon juice and serve immediately
My sister Tammy makes awesome corn fritters and hopefully she will share them on here with us.
Tammy's Corn Fritters
310 gram can corn (Tammy uses cream corn)
salt and pepper
1 cup self raising flour
Mix first 3 ingredients thoroughly. Add small amounts of ham, bacon, chopped onion (I'd cook it first), finely chopped herbs such as chives, parsley, coriander or any leftovers that sound exciting. Add flour gradually until a thick consistency. Drop dessertspoonfuls into hot oil and cook until golden brown on both sides. Drain on paper towels. Enjoy!