Fruit Salad Fritters

When in doubt, make a fritter. I’m sure that’s what was done when money was tight, meat/fruit/vegies were low and there were a lot of mouths to feed. Growing up Mum always made corned meat fritters from the leftover corned silverside or a batch of tinned (or fresh) corn fritters served with a salad for an easy weekend meal.

On Monday, I introduced a new weekly feature called “Mystery Ingredient Monday” and this week tinned fruit salad (cocktail) was featured. I decided to try some of the fruit salad in a fritter for a dessert treat. I’ve had and made banana and pineapple fritters (along with many other vegetables fillings) but it worked a treat with the chunky fruit salad. They were like puffy doughnuts which I rolled in cinnamon sugar and served with ice cream. My son and I loved them.

Easy to make and with ingredients most of us have on hand. Give them a try sometime and use whatever fillings you have.

Fruit Salad Fritters

• 1.1/2 cups self raising flour 
• 1 cup milk
• 1 egg, beaten
• 1 tbs sugar
• 1 cup fruit (diced tinned fruit, chopped bananas, pineapple pieces or rings)
• oil for frying
• extra sugar/cinnamon for sprinkling

1. Combine flour, milk, beaten egg and 1 tbs sugar until smooth.
2. Add fruit and fold through.
3. Heat oil to a low/medium heat. (Fritters are quite thick and need to be cooked through before they’ll burn on the outside.)
4. Spoon tablespoons of the mixture into hot oil and fry until golden on each side.
5. Drain on paper towel and sprinkle cinnamon sugar on fritters before serving.
6. Serve with ice cream and/or syrup of your choice.

6+ ways to use tinned Fruit Salad

 

I often have tinned fruit in the pantry, in particular tinned fruit salad. There are so many things you can make with it. The obvious one is to serve chilled with ice cream.

Here’s some other ideas.

• serve with or set in jelly or custard
• trifle
• cheesecake
• fill individual meringue shells or a large pavlova with whipped cream and top with strained fruit salad
• layer in tall glasses with cream for dessert or Greek yoghurt and topped
  http://blorner.com/ReniL/

  with granola for breakfast

• puree or leave chunky and freeze in ice block moulds
• make fruit smoothies
• fill crepes or chop fruit slightly and add to pancake batter
• add to muffins
• put in a serving dish top with crumble (crisp) mix or cake batter and bake

 

Tropical Tiramisu

 

Fruit Salad Cake (I made this with a chocolate cake mix)

 

 

Fruit Salad Slice

 

French Fruit Flan

Fruit Salad Plait (replace plums with drained tinned fruit salad)

 

Lite Ambrosia Salad