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Thursday, 11 April 2013

Pork Fritters with Sweet Chilli Sauce

My son James decided to cook dinner two nights ago using his brand new slow cooker. I had a very large piece of pork here which he cooked Kylie Kwong style in an Asian master stock. The result was delicious, but we did have enough pork left for another meal.
Rather than have it with a salad or reheated with vegetables, I decided to make the meat into fritters.
My grandmother and mother in turn always did this with leftover meat when I was young. I fished out the old cook book and there was the fritter batter recipe. Lamb or beef would also be equally delicious.
Two schools of thought on the meat, some chop it up and some slice it. I grew up with the slice method, but I am sure it doesn't matter a bit. The end result is yummy, filling and comforting. Serve it with the salad or vegetables and a sweet chilli sauce, or a really good relish.

2 cups Plain flour
2 teaspoons  baking powder
3/4 cup milk
pinch of salt
3 eggs

Sliced  leftover cooked meat of your choice. I had about 10 slices but put smaller bits together, to make decent sized fritters.
Sift flour, baking powder and salt into a bowl. Beat eggs and milk together. Make a well int he centre of the flour and pour egg mixture into middle in a steady stream. Gradually incorporate the flour into the egg, beating into a smooth batter. You could also put the flour into a food processor, add the egg and milk mixture and blend to a smooth batter.
It is better for the mixture to stand a couple of hours before use, but an hour at least please.
Dip the pieces of meat into the batter and coat well.
Use a shallow fry pan and a small amount of oil. Heat the oil and fry the fritters 3-4 at a time until golden. Remove and drain on absorbent paper and serve immediately.

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