Fritter Love

I have a thing for fritters. It’s the perfect thing to make when there are bits of this and that in the fridge. Or when you haven’t gone grocery shopping for a while. Or you want something burger-like, but not so heavy and bread-y. If you make them right, they can be flavorful and way (like w-a-a-ay) better than frozen beef patties that are so common.

I struggled with consistency of fritters for a while. Starting off with good intentions, they would crumble in the pan when I flip them and end up as a big pile of “fried”. (Yes, we still ate those anyway.) If I added too much binder (usually bread crumbs) they’d crumble because of dryness.

Fritter success was hit or miss until I discovered almond flour. And refrigeration. I started adding both of those things at the same time, so I don’t know which helped out more. Oh! Nuts was nice enough to send me some almond flour to try. I added it to some fritters one night and chilled the patties for 15 minutes before frying them. They held together better than any other fritters I’ve made. I’ve repeated this with three different recipes, and I’m a complete convert. Not only does almond flour add protein and nutrients, it displaces all of the white flour that usually constitutes bread crumbs.

I do have one concession, though. I like to coat the fritters in a small amount of panko bread crumbs. It forms a nice crust on the fritters without having to add a bunch inside.

And yes, I fry them. *gasp*

We worry more about types of fat than amounts. For things like this I only use heat-safe natural oils like coconut or grapeseed. If frying food still freaks you out, feel free to bake them. You might want to brush a little oil on them before they go into the oven so they form a nice crust.

Moral of this post:
1. Almond flour rocks.
2. Chilling uncooked fritters is a good thing.
3. Don’t be afraid of good fats.