Tuesday, December 28, 2010

#42 - Risotto & fritters bento

The boy finally has a job again! He started last week at the McDonald's. So the bento making gets more frequent again. Today he has to work 6 hours from 3Pm till 9PM so I opted for a dinner bento but only one tier of the big box since he only has to work 6 hours.

On this splendid quick snap taken with the iPhone, we see homemade mushroom risotto on the left and courgette & parmesan fritters on the right.

Recipe for the very easy to make fritters:
- half a courgette (about 225gr), grated
- 3 tbsp grated parmesan cheese
- 1 egg, beaten
- 2 tbsp white flour
- Sunflower oil
- salt and pepper

Squeeze the courgettes in some kitchen paper to drain the moisture. Then mix it with the cheese, egg and flour. Season the mixture. Heat 1tbsp of oil in a frying pan. Gently add 1 tbsp of mixture for each fritter. Bake each side in 2-3 minutes golden. Bake them in two batches and heat new oil in-between the batches. Drain on kitchen paper and let them cool. The recipe is for about 8 fritters. You can make them in advance and keep them in the fridge for 3 days or freeze them.

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