The batter was very liquid even though I used only large eggs (the recipe calls for extra large). So liquid, in fact, that I couldn't shape the fritters into anything like what the recipe suggested....the mixture spread in the pan without any of my help and looked more like a pancake. Using 60ml per patty, my yield was almost a dozen.
Wednesday, May 29, 2013
A'ja (bread fritters) - IHCC Pattycake, Pattycake....
Sometimes the contents of my refrigerator dictates what I make next. With an abundance of assorted fresh herbs (and not much else), this recipe for a'ja was calling my name. That it happened to fit this week's I Heart Cooking Clubs theme of Pattycake, Pattycake with featured chef Yotam Ottolenghi was a bonus.
The recipe comes from the book Jerusalem. I was intrigued by it, curious to know what role the bread played, and have had it bookmarked since buying the book. The recipe calls for crustless sliced white bread which I didn't have, but I did have 2 leftover sausage buns. (How does one end up with extra sausage buns when one has only purchased enough for the number of sausages cooked and no one admits to eating bun-less sausages?) After soaking it and squeezing out the excess liquid, the bread is crumbled and mixed with the other ingredients, which include a fair number of eggs, feta, spices and a lot of herbs.
Their texture and eggy flavour were reminiscent of a frittata and like a frittata, were quite delicious hot or at room temperature. The bread added a little texture and body - they would have been more like little herb omelettes without it. They made a very nice, light meal served with a salad.