Swede and pear fritters
With fish salad
- Prepare the swede and the pear. Peel and grate them (remove the core from the pear). Squeeze any excess juices from the pear and set aside for the salad. Put the swede and the pear in a bowl, add the eggs and sift over the flour. Season with salt and pepper.
- Fry the fritters. Heat a large pan and add a little oil to coat the pan in a thin layer. Turn the heat to low and add tablespoonfuls of mixture to the pan. Flatten a bit the mixture to form fritters. When it starts to sizzle fry for 5 minutes, turn them over and cook for another 5 minutes. Repeat the action until the fritters are golden (it may take some time, you might need to increase the heat slightly from time to time during cooking). Drain the fritters on paper towels.
- Prepare the salad. Mix the salad ingredients along with the pear juice.
- Serve the salad with the hot fritters.
I have a new love and it's… swede. Amazing vegetable, I'd known it already before receiving it in my bio box, but in Poland we use it as cattle food! We should definitely change our way of thinking. It's one of THE culinary discoveries for me.
The recipe comes from the Food and Travel Magazine. It's one of the few times I haven't changed anything in a recipe. It was simply delicious! (I just added two eggs, one was definitely not enough, the fritters were falling apart.)