Winter Root Vegetable Fritters
These savoury pancakes are a riff on socca or farinata, a type of chickpea flour flatbread that hails from Italy. Here I’ve made them more substantial by adding grated root vegetables, lending a mellow sweetness that’s ramped up by a hint of warming spice. Choose your favourite vegetable or experiment with a few for a variety of colours and flavours, from golden parsnip (pictured) to deep red beetroot (especially fun for children). When it comes to serving, the beauty of these fritters is in their versatility. They pair beautifully with dips and sauces; are great with fried eggs and avocado for brunch; or top with roasted vegetables and crumbled feta and eat alongside a green salad for an easy weeknight dinner – for Pancake Day and beyond.
Makes 6 fritters (serves 2)
Vg, GF
Ingredients:
100g chickpea or gram flour
1 tsp ground cumin
1 tsp smoked paprika
½ tsp cinnamon
½ tsp salt
¼ tsp freshly ground black pepper
3-4 tbsp olive oil
150ml water
200g raw root vegetables (eg. sweet potato, beetroot, carrot, parsnip), coarsely grated
Directions:
Start by making the base batter. In a large bowl combine the chickpea flour, spices, salt and pepper. Gradually add the water followed by one tablespoon of the olive oil and whisk until you have a smooth, fairly runny mixture. Set aside to rest at room temperature, covered, for 30 minutes. Once the time is up, the batter should have thickened slightly and be silky in texture. Tip the grated root vegetables into the bowl and stir into the batter until well combined.
Now you’re ready to fry your fritters. Warm two tablespoons of olive oil in a large frying pan over a medium heat. Once the oil is hot, take heaped tablespoons of the batter and drop into the pan, spreading the mixture with the back of a spoon to form each fritter (they should be about the size and thickness of a Scotch pancake). Cook for three to four minutes on the first side, until tiny bubbles are starting to appear on the surface and the underside is crisp and beginning to brown in places. Flip with a spatula and repeat on the second side.
Work in batches of no more than three at a time so as not to overcrowd the pan. Once you’ve cooked the first three, keep them warm on a parchment-lined baking tray in the oven on a low heat while you cook the next batch, adding a little more oil to grease the pan if needed. Serve hot.
Molten Chocolate and Almond Pancakes
I love baking with almond flour, which creates a tender, luscious crumb and adds a subtle richness that pairs beautifully with all sorts of flavours – chocolate chief among them. These decadent pancakes are a perfect vehicle for that power couple, with a nutty, cocoa-laced crumb hiding a pool of melted chocolate. They’re also incidentally gluten free, although make sure to use GF baking powder if you’re making them for someone with an allergy or intolerance. These are a little more delicate than typical pancakes because they haven’t got any gluten to bind them, so try to be gentle when it’s time to flip them. But don’t worry if they do end up looking a little messy as they’ll still taste delicious – plus a scoop of ice cream, sauces and sprinkles can hide a multitude of sins.
Makes 6 pancakes (serves 2)
GF
Ingredients:
50g unsalted butter, plus more as needed
2 large eggs
2 heaped tbsp light brown muscovado sugar
150g ground almonds
2 heaped tbsp cocoa powder
1 tsp baking powder (GF if needed)
Big pinch salt
150-200ml milk (I used oat, but use whatever you prefer)
60g dark chocolate
Optional, to serve: Vanilla ice cream, almond butter, toasted flaked almonds
Directions:
Melt the butter in a large frying pan over a gentle heat, then set aside to cool slightly. Pour the melted butter into a bowl with the eggs and sugar, leaving enough butter behind to grease the pan once it’s time to fry the pancakes, and whisk together.
Combine the ground almonds, cocoa powder, baking powder and salt in another large bowl, then pour in the butter, egg and sugar mixture and whisk until everything’s combined. Start pouring in the milk a little at a time, whisking as you go, until the batter is just pourable – think the consistency of Béchamel sauce or a thick custard.
Return the frying pan to a medium heat on the hob. Once the butter is hot, add heaped tablespoons of the batter, using the back of the spoon to smooth them slightly. Again you’re after chubby pancakes rather than crêpes, so be careful not to spread the batter too thin, and only cook up to three at a time. Break off roughly 10g chunks of chocolate and place one in the middle of each pancake, then add half a tablespoon more batter to the top of each one, smoothing it to seal in the chocolate.
Let cook for three to four minutes, until little bubbles are starting to appear on the exposed side, then flip them carefully with a spatula. Cook for a further three minutes or so, until both sides are crisp and a deeper brown in places. You can keep any finished pancakes warm in a low oven while you cook the next batch, adding a little more butter to grease the frying pan if needed.
Serve the pancakes hot, while the chocolate centres are still gloriously melty, topped with vanilla ice cream, a drizzle of almond butter and toasted flaked almonds – or anything else your heart desires.
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