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Leftover roast fritters

One of my Mum's recipes and a favourite in our house.

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Potato fritters

Crispy on the outside and soft and warm inside, these glorious potato fritters are a welcome addition to the table from breakfast through to the main meal.

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Broccoli fritters

Forget potato fritters, this broccoli version is deep-fryed until golden so even the kids will want to eat their greens!

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These fritters may be considered old-fashioned, but there is no denying the flavour. This is a great recipe for using up leftover corned beef, as you’ll probably have all of the other ingredients in your kitchen. They’re perfect for a light meal, lunch box filler, or picnic – you could even sandwich them in burger buns. How to make meat fritters: key tips For the lightest, tastiest batter, whatever you do, don’t skip the resting stage. As the batter rests, it will thicken and the milk will soften the flour and dissolve any lumps. Starches and proteins in the flour will also be released, which will ensure your fritters are light and airy, rather than dense and chewy. While your batter is resting, chop up the beef, tomatoes and onion. Make sure the pieces are nice and small so that your fritters don’t break apart in the pan when you go to turn them. Also choose ripe tomatoes so that you get a lovely sweet tang throughout. I would remove the seeds when I chop them, so that the liquid doesn’t make the fritters soggy. After adding the spoonfuls of fritter batter to the pan, quickly flatten them gently with a spatula so that they will cook through evenly. Cook your fritters until they are golden on both sides (see notes, below), before transferring them to a plate lined with paper towel to drain away any excess oil. Key ingredients in this meat fritters recipe Corned beef is a budget cut and is essentially beef cured in a salt solution. As such, it has a strong ham-like flavour, making it perfect for fritters like these. The tomato, onion and corn add flavour and cut the richness of the corned beef, while the basic batter is the binder that holds the pieces of meat and vegetables together. For more corned beef, here are 13 corned beef recipes so you can dine out on this classic. This slow cooker corned beef looks pretty yum. This recipe was originally submitted by TrishJ, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.

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Mini Corn, Zucchini and Ricotta Fritters

For the perfect lunch box snack try these tasty mini corn, zucchini and ricotta fritters.

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Healthy green vegie fritters with poached eggs

These speedy vegetarian fritters are perfect for breakfast, lunch or dinner.

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Vegetable fritters

These fritters are easy to make and very tasty, you will not be able to stop at one!

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Zesty Vegan Breakfast Fritters

Plant-based dining is Australia’s latest food trend, and these fritters are the perfect way to get a taste of the action. Kick-start your day with a balanced breakfast, and an unexpected zesty twist.

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Asparagus and Sweet Corn Fritters

Whip up plenty of these tasty fritters as leftovers are perfect for the breakfast or lunch the next day. They are also great for packing into lunch boxes and picnic hampers.

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Kid-Friendly Pea and Fetta Fritters

These healthy fritters will help make mealtimes a little less stressful and they're easy enough that the kids can help make them too.

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Bakwan

Bakwan is an Indonesian-style vegetable fritter. It's one of my favourite starters from Singapore. Commonly found as a street food, there are many varieties of Bakwan found in Singapore and Indonesia with a variation in the vegetable mixture and style of cooking. Impress your family and friends by serving this as a side dish next time you have a party.

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Fetta and Corn Fritters

Corn fritters with a twist. The feta melts slightly and gives them a bit of a gooey yummy texture on the inside, while crispy on the outside.

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Banana Fritters

These fritters were every kid’s favourite dessert in the ’70s, commonly served at Chinese restaurants, along with fried ice-cream. Oh, the memories! Recreate your childhood memories or make new ones. These bananas are lightly battered and are truly delicious served with vanilla ice-cream. (Add a cheeky sprinkling of sugar to make them really authentic!) How to make banana fritters: key tips The simple batter for the bananas is made from mixing self-raising flour with bicarb soda and water. I find using a whisk helps to create a lovely smooth batter. Roll your banana pieces in the plain flour to coat, but remember to dust off any excess flour – you will only need a light coating. Heat around 3 cups of peanut oil in a saucepan until it’s hot enough that a cube of bread will turn golden in 30 seconds. One by one, coat the banana pieces in batter, drain off the excess, and carefully drop them in the hot oil. Fry, rolling over halfway, until golden all over. This should only take a couple of minutes. Use a slotted spoon to transfer your banana fritters to a plate lined with paper towel to drain. Getting rid of any excess oil from frying ensures your fritters will have a deliciously crisp batter. Key ingredients in this banana fritters recipe Choose firm, ripe bananas for a sweet dessert that isn’t mushy. Bicarb soda is the magic ingredient that helps your batter to rise (in addition to the self-raising flour) and become light and fluffy. Meanwhile, the light coating of plain flour on the banana pieces makes them less slippery and will help the batter to stick. I like to use peanut oil for deep-frying, as it has a high smoke point, along with a neutral taste. It also has the ability to create a crispy, golden exterior with minimal oil absorption. You could also use vegetable, canola, sunflower or rice bran oil, if you prefer. You might also like these banana fritter balls, and perhaps this delish honey chicken recipe to eat as a Chinese main before your fritter dessert! This recipe was originally submitted by Tassiezac, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.