Many of us can relate to the importance of feeding our families real foods but at the same time we all know that this requires some careful budgeting and ways to make the most of every last skeric of food; leaving nothing to waste, whilst keeping all the mouths fed. Our mothers and particularly grandmothers would have had this down pat with many of them having lived through the depression period, often rationing families to two meals a day or less to survive. Cold meat fritters were a delightful treat that we remember enjoying as a child. However, as mothers feeding a family we can now see the origins of this meal as a simple way to stretch the rations of meat and filling the tummies of hungry children.
Traditionally made using a batter, we wanted to find a way of re-creating the concept of ‘budget’ fritters without the highly refined glutenous wheat. This is what we have come up with, tasting as good if not better than the old fashioned version and when fried in tallow you are feeding the family a good dose of healthy saturated fat too. This is a great go to for breakfast, lunch or dinner. Makes the perfect addition to a packed lunch or the picnic basket or simply a quick snack for hungry kids.
- 1/3 cup of coconut flour
- 1/3 cup of arrowroot flour
- 4 eggs
- 3/4 cup of water
- 2 tbls of melted coconut oil, ghee or butter
- 1 tsp of sea salt
- 2 cups of diced cold meat
- Tallow for frying
- Blend flours and salt together in a glass bowl.
- Whisk eggs with melted oil.
- Whisk water into eggs.
- Blend egg mixture with flour mix until smooth runny batter forms.
- Fold through diced cold meat.
- Heat tallow in fry pan (about 1cm deep) over medium to high heat.
- Blob spoonfuls of batter into hot tallow and fry until bottom edges are browning.
- Flip and fry until golden on both sides.
- Remove from pan onto paper towel lined tray.
- Sprinkle with sea salt.