Meatball fritters

Recipe from: 10/7/1993 12:00:00 AM
Ingredients 15
Servings 60
Time 15 min + 30 min stan

Ingredients

  • BATTER
  • 120
    g
    cake flour
  • 5
    ml
    baking powder
  • pinch salt
  • 1
    egg, beaten
  • 150
    ml
    milk (you may need more)
  • MINCE MIXTURE
  • 1
    onion, finely chopped
  • 1
    clove garlic, crushed
  • oil
  • 1
    large, ripe tomato, peeled and diced
  • 500
    g
    lean mince
  • 15
    ml
    finely chopped parsley
  • 1
    egg, beaten
  • oil for frying
 

Method

30 min
 
Sift the dry ingredients for the batter together. Beat the egg and about a third of the milk together and gradually add it to the flour mixture, stirring well. Add the remaining milk and mix until smooth. Leave for at least 30 minutes before use. If the mixture becomes too thick stir in a little water before cooking. Sauté the onion and garlic in a little oil until soft. Add the tomato and simmer until a purée is formed. Cool completely. Mix the mince, parsley and egg together lightly and add the tomato mixture. Mix lightly. Shape the mixture into small balls. Dip in the batter and fry in deep oil until golden brown and done (ensure that the balls are small enough to cook through easily). Deep-fry some of the meatballs without batter until done. Serve hot or cold. Makes about 60 meatballs.
 

Read more on: deep-fry  |  beef
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.