Fritter Sandwich Recipes

Fritter is a word that covers a whole host of possibilities and potential ingredient combinations. A fritter in broad terms can be one of two things: it can either be a number of ingredients combined in a batter and deep or shallow fried; or it can be a single ingredient coated in batter and usually deep fried. While many fritters consequently may not represent the healthiest of eating materials, this is an unfair generalisation and fritters can be made to be tasty, varied and devoid of an excess of undesirable saturated fats. This page looks at fritters derived from both broad categories as well as some tasty ideas for incorporating them in sandwiches.

Pork fritters are unusual for a very good reason. That is the fact that many cuts of pork require very long, slow cooking, in comparison to the foodstuffs normally used when making fritters. Hence the long preparation and cooking time for this recipe. The pork steak essentially has to be cooked and cooled before being made in to a fritter. However, the succulent, delicious qualities of the served fritter do make the effort worthwhile where time of course permits.

Prep time: 25 min

Cook time: 5 min

Ready in: 30 min

Yields: Two sandwiches

• 1 large egg
• 1 tablespoon self-raising/rising flour
• Salt
• Handful mixed sliced bell peppers
• 2 slices of bread
• Mayo
• Sliced basil leaves to garnish

1. Put the flour in to a bowl and season with salt. Add the egg and whisk to form a smooth batter. If the batter is too thick, add a little milk; if it is not thick enough, add a little more flour. Put the bowl in the fridge and let the batter rest for twenty minutes.
2. Roughly chop the bell pepper slices and stir through the batter.
3. Bring a deep pan of vegetable oil (at least an inch) to a high heat. Use a tablespoon to carefully drop four equal portions of the batter in to the oil.
4. Fry for a couple of minutes before carefully turning with a slotted spoon and frying for a further couple of minutes on the second side.
5. When the fritters are crisp and golden, lift to a plate covered with kitchen paper to drain for a minute or so.
6. Assemble two fritters on each slice of bread and garnish with the mayo and basil.

Prep time: 10 min

Cook time: 5 min

Ready in: 15 min

Yields: One fritter sandwich

• 1 tablespoon self-raising/rising flour
• Salt
• Apple cider (ice cold)
• 1 chicken breast fillet, sliced lengthways in to 3 strips
• 1 soft bread roll
• Mango chutney

1. Put the flour in to a bowl and season with salt. Very slowly, pour in some cold cider, whisking with a fork until a smooth batter is formed about the consistency of thick cream. Note that the batter in this instance should be used immediately and not rested.
2. Bring a pan of oil up to a high heat. Dredge the chicken strips in the batter and fry for about five minutes, turning half way through cooking.
3. Drain the fritters on kitchen paper.
4. Cut the roll open and lay the fritters on the bottom half. You may only be able to fit two fritters on the roll, depending simply upon the size of each.
5. Spoon on some mango chutney and close the roll over.

Prep time: 25 min

Cook time: 5 min

Ready in: 30 min

Yields: 4 fritters

• 1 tablespoon self-raising/rising flour
• Salt and white pepper
• 2 tablespoons mixed bean salad
• Slices of fresh, wholemeal bread to make sandwiches
• Rowan and apple jelly (suggested), to season and garnish

1. Prepare the batter as normal by slowly whisking cold water in to the flour and salt. Refrigerate for twenty minutes.
2. The bean salad in this recipe contained black eyed beans/peas, green beans, haricot beans, borlottis beans and cannellini beans, as well as red pepper and corn. You can of course use any bean salad combination you wish. The beans should be thoroughly drained and carefully stirred in to the rested batter along with some white pepper. If necessary, a very small bit of extra flour can be added.
3. Heat a little vegetable oil in a non-stick frying pan and deposit the batter in tablespoonfuls in the oil. Do not make them too close and fry in batches if necessary.
4. The fritters should bubble up like pancakes on top after a couple of minutes or so, signifying they are ready to be carefully turned with a spatula. Fry for a similar period of time on the second side.
5. Lift the fritters to some kitchen paper to drain before incorporating on sandwiches with the jelly or accompaniment of choice.

Prep time: 25 min

Cook time: 5 min

Ready in: 30 min

Yields: One sandwich

• 1 pollack tail fillet (or similar firm-fleshed white fish)
• 1 tablespoon self-raising/rising flour
• Salt
• Handful of mixed salad (various leaves, cucumber and bell pepper in this instance)
• 1 bread roll
• Tartar sauce (optional)

1. Prepare the batter by whisking the flour and salt with some cold water. Refrigerate for twenty minutes.
2. Skin the pollack fillet if this has not already been done.
3. Bring your deep fryer or a deep frying pan of oil up to a high heat.
4. Dip the fish fillet in the batter and lay it in the hot oil for about five minutes, turning half way through cooking. The batter should be crisp and golden.
5. Remove the fish to a plate covered with kitchen paper while you slice the roll and lay the salad on the bottom half.
6. Lift the fish on to the salad bed, spoon on some tartar sauce and add the top to the roll.