This deliciously crisp samphire fritters are brilliantly flavourful, crisp on the outside and soft and yielding on the inside. Serve with a chunky tomato salsa, or a yummy chive and onion yoghurt dip.
- 400g samphire
- 2 eggs
- 100g plain flour
- 2 tbsp. extra-virgin olive oil
- Salt and black pepper
- 150ml milk
- Oil to fry
Wash the samphire and discard any woody bits. Chop. Pat dry with kitchen towel.
In one bowl, beat the egg whites until stiff peaks form.
In another bowl, whisk the egg yolks and flour together until smooth. Whisk in the oil, salt, and black pepper, then gradually whisk in the milk until combined. Fold in the samphire, then carefully fold in the egg whites being careful not to knock the air out.
Heat oil in a frying pan. Drop in the batter, a tbsp. at a time, and cook until golden and crisp on either side, 2-3 minutes.