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Meatball fritters

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


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


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

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