cyprusmoira wrote:Does any one remember Frizzets ? It was a mixture, mainly pea flour, that you made into a batter then fried as small pancakes. We had them as a treat, with bacon, at breakfast.
I have never heard of these and I rather fancy them, intrigued so I googled and came up with these recipes:http://uktv.co.uk/Food/thread/threadId/29639
We have been tweeking the recipes given for frizettes and have come up with a favourite which we think is fairly close to the original on taste and fries crispy because of the cornflour. We do not like using chick pea flour but prefer using flour made by grinding yellow split peas in a blender/grinder, which can be stored in an airtight jar. We have not been able to find onion powder and grind onion granules in a pestle and mortar to make this. Try this-
In a large teacup and using a set of measuring spoons add
3 tablespoons plain flour
1 tablespoon pea flour
1 dessertspoon cornflour
1 teaspoon baking powder
1 teaspoon onion powder
1/2 teaspoon celery salt
Mix the dry ingredients well and then add enough cold water to make a smooth dropping batter, a bit thicker than Yorkshire batter. Get the fat in the frying pan smoking hot and drop teaspoons of batter into the fat scraping the back of the spoon on the cup to stop drips. Fry until bubbles appear over most of the surface and the bottom is a nice golden brown then flip over to brown the other side. Drain on kitchen paper and serve with eggs and bacon.
10 grams pea flour (do not be tempted to substitute anything else - it has to be pea flour - we could not buy it so have to make our own - dried peas and a coffee grinder)
115 grams self raising flour
1/4 level teaspoon onion powder
1/4 level teaspoon celery salt
Combine everything, add water until you get a reasonably runny batter and then fry in little patties (about a tablespoon full for each works for us) until crisp and golden - I guess the cooking instructions are pretty much the same as Mikes. They have to be crispy and they are soooo good. I generally try to drain on kitchen towel before we eat them and I always manage to burn my mouth. Great on their own, or if you are feeling adventurous - a little tomato sauce goes down wel
Mike’s Frizette Recipe
This recipe makes a similar amount to a small bought packet. We have experimented a lot and the ingredient measurements do need to be precise for the best result.
1 teaspoon Fennel seed
1/2 teaspoon Aniseed
1 teaspoon Turmeric
1 teaspoon Celery salt
1 teaspoon Garlic powder
1/2 teaspoon Sage
1/8 teaspoon Pepper
6 teaspoon Dried Onion Flakes*
1/2 teaspoon Cumin
*(or 3 teaspoons onion powder – not salted!)
Grind all above spices together until a light powder. A pestle & mortar was used initially, but a hand blender attachment, or a coffee/spice grinder will save a lot of manual effort
4 tablespoons White flour (not self-raising)
4 tablespoons Chick pea flour
1 teaspoon Baking powder
Stir above three ingredients together.
Combine ground spices and flour mixture together. Seal the dry mix in a glass jar.
To use: combine 2 tablespoons of the dry powder mix with 2 ½ tablespoons of room temperature water. Use a balloon whisk to thoroughly mix the batter and add a little air. The batter should be smooth and just about runny.
Cooking: we have experimented frying with varying amounts of oil. The frizette cooks slightly more crisply when shallow fried, but it also soaks up a lot of the oil, which isn’t healthy.
The best compromise is to use a good non-stick pan with about a teaspoon of oil. It works almost as well.
Get the pan and oil quite hot (test with a drop of the batter mix & it should bubble up).
Drop in the mix and leave for about 20-30 seconds. Gently lever it up with a spatula & the cooked side should be golden. Turn over and cook for the same time on the other side. Adjust the cooking time to ensure that its cooked through. Both surfaces should be crispy.