- 0:10 Prep
- 2:40 Cook
- Makes 10
- Advanced
You’ll love this gourmet ham hock and peas twist on the classic fritter.
Ingredients
- 1/2 cup plain flour
- 1/2 tsp baking powder
- 1 egg
- 1/3 cup water
- 1/2 cup creme fraiche
- 1 tbs seeded mustard
- 2 tbs fresh flat-leaf parsley, chopped
- 900g ham hock
- 3/4 cup frozen peas
- White pepper, to season
- 2 tbs extra virgin olive oil
Method
- Step 1Combine creme fraiche, seeded mustard and parsley in a bowl. Cover. Store in fridge until required.
- Step 2Simmer a 900g ham hock for 2 1/2 hours until tender. Cool slightly. Remove ham and coarsely chop.
- Step 3Whisk flour with baking powder. Make a well in the centre and add egg. Gradually add water, whisking to form a smooth batter. Add the ham, frozen peas and a pinch white pepper.
- Step 4Heat extra virgin olive oil in large non-stick frying pan over high heat. Cook 2 tablespoonfuls of batter, in 2 batches, for 2 minutes each side. Top with parsley. Serve with creme fraiche mixture.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
707 kj
Energy
10.1g
Fat Total
3.5g
Saturated Fat
1.5g
Fibre
10.5g
Protein
50mg
Cholesterol
674mg
Sodium
0.6g
Carbs (sugar)
9.1g
Carbs (total)
All nutrition values are per serve
Notes
Swap hock for 1 1/3 cups coarsely chopped leg ham if desired.
- Author: Alison Adams
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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