I made the original salt cod version of these fritters via Andrew Zimmern’s Kitchen Adventures and watched my friends and family devour them. I love fritters! I love anything fried! So I created two versions—both glutenful and gluten-free—and was delighted when taste testers couldn’t tell the difference between the two.
If fritters—sweet or savory—aren’t in your rotation, they should be. They come together dangerously quickly, as in you’ll find yourself moving from craving to stuffing your face with crispy fried goodness in about 15 minutes. I have visions of frying up a batch for my girlfriends post-cocktails. In fact, that should happen tomorrow. Hmm…
I worked out a ham variation for those of you who will soon have slabs of it left over post-Easter dinner. Definitely make ham soup, but save a spot for these as well. Fritters make a lovely nibble with bubbles, or a light dinner alongide salad, or a perfect accompaniment to…soup! It might be a bit over-the-top to serve ham fritters with ham soup, but maybe not. They would for sure be delicious alongside a tomato version.
Adapted from Andrew Zimmern’s Kitchen Adventures
Makes about 30 fritters
Note: Batter can be made up to 2 hours ahead of frying. Chill until ready to use. Bring to room temperature before continuing.
1 1/3 c. all-purpose flour (substitute gluten-free all-purose flour with good result)
1 1/2 tsp. baking powder
1/2 tsp. salt
several grinds of black pepper
generous grating of fresh nutmeg
1 tsp. dried thyme
3 large eggs, lightly beaten
1/4 c. plus 2 Tbsp. water
1 medium onion, minced
8 scallions, minced
3 cloves garlic, minced
1 lb. ham, chopped fine
1 c. grated cheddar cheese
1/4 c. grated Parmesan cheese
peanut oil for frying
In a large bowl, stir together the flour, baking powder, salt, pepper, nutmeg, and thyme. Stir in the eggs and water until just combined, then gently stir in the onion, scallions, garlic, ham, and cheeses.
In a large saucepan, heat 1 inch of peanut oil to 375 degrees F.
Fry batter in 1-tablespoon sized scoops, a few at a time, until golden brown. Drain on paper towels. Continue frying until all of the batter has been used. Serve hot.