Puffy lamb fritters

Puffy lamb fritters are an excellent way of using left-over cooked lamb.  They are delicious and make a lovely supper or lunch dish.  They can be served with bubble and squeak.

Preparation Time: 10 Mins

Cooking Time: 10 Mins

Total Time: 20 Mins

Ingredients

                        Lamb  - very this slices from cooked leg or shoulder          

For the batter

2 tbs               Flour        

1 tsp               Thyme      

1 tsp               Parsley  - chopped finely        

1                    Egg  - separated      

1 tbs               Tomato purée         

                      Milk         

For deep frying

                      Oil           

Method

To make the batter…

Sift the flour into a bowl and mix in the thyme and parsley.

Tip the egg yolk into a central well in the flour with the tomato purée.  Beat to a thick batter making very small amounts of milk.  Let the batter mixture rest until required, then whip the egg-white very stiffly and fold into the batter.

To prepare and cook the lamb fritters…

Heat the oil to 180°C.

Draw each slice of lamb through the batter and slide into the oil.  Allow them to puff up and turn golden brown – turning them over to ensure they are cooked on both sides.  Drain the fritters and serve.

Wine recommendations

A lightish red wine.

Conventional

     Beaujolais Villages

Interesting

     Bordeaux Supérieur

     Côtes de Gascogne

     Menetou-Salon rouge

     Pinot Noir d'Alsace