100% Abbey Home Farm Friters

Today I spent the day doing cookery demos for the Open Farm Day at Abbey Home Farm in Cirencester. Abbey Home Farm is home to the award winning farm cafe and shop, The Organic Farm Shop. Nestled only a few minutes drive out of Cirencester’s town centre, this farm shop does it all. Well worth a visit to have a bite in the cafe, buy local farm produce and see a fully functioning certified organic farm.

I can sometimes be found on the farm either in the production kitchen or teaching cookery classes. Every time I leave there either as a customer or part of the farm, I love it more and more. It is real people doing real food everyday. A place like Abbey Home Farm is a gem in the modern day food chain.

Inspired by the recent 100% Abbey Home Farm Tart, I wanted all of the ingredients in my cookery demo for open farm day to be from the farm.  I can up with these tasty morsels that used eggs from the chickens, milk and butter from the cows, vegetables cared for byt the gardeners along with wheat that was then milled by Shipton Mills.  I served them at the farm with tasty Green Tomato Chutney, made by Hilary at the farm from last years harvest.  Full circle farm.

These fritters come together in a pinch and can safely be made by children that are familiar with cooking, first time with an adult of course! This recipe calls for onion, carrot and parsley grown on the farm but the veg can easily be swapped and change to suit what you have on hand. Beetroot, courgette, basil, coriander, wilted spinach, sweetcorn, peas or pea pods and baby broad beans would be lovely in the fritters as well.

100% Abbey Home Farm Fritters
2 eggs or 2 tbsp ground flax eggs mixed with 4 tbsp water for vegans or 3 tbsp gram flour
about 100g flour, more if needed (gluten free flour can be used if needed)
about 100ml milk of choice, more if needed
50g Wiggold Cheddar, grated or cheese of choice
1 fresh onion, thinly sliced or 4 spring onion, finely chopped or a bunch of chives
3-4 small carrots, grated (or courgette, beetroot, cabbage, squash,
good handful fresh chopped parsley or any herbs on hands

Crack the eggs into a bowl and whisk, add flour and milk and form a thick batter. Add more flour if batter is too thin and more milk if the batter is too thick.
Fold in remaining ingredients except for the butter and combine well.

Heat a frying pan to a medium heat, add butter and pan fry for 3 minutes on each side until golden. Turn down the heat if it is smoking or frying too fast.

Serve fritters with fresh salad and chutney of choice.


100% Abbey Home Farm Fritter

100% Abbey Home Farm Fritter

Share this page:
This site uses cookies. By continuing to use this site, you agree to our use of cookies.
Privacy Policy