If you’ve visited my blog before you’ll know that I have an ulterior motive with most of my cooking ideas: in this instance, with the fruit fall from my overburdened feijoa tree, feijoa just had to feature.
Feijoa Pikelets
You can’t go past a good old pikelet recipe. Eaten freshly cooked from the pan, a batch seems to feed a hungry army, which is the kind of recipe I need most weekends.
There is nothing magical about this recipe, except the texture. While the ingredients otherwise have all the features of a classic pikelet, once you’ve added fruit, it the texture is naturally heavier and the texture makes it more ‘weighty’. Not that THAT matters one iota.
I would generally call these sweet fritters if I was to be fanatical. Just like the savoury cousins: marrow fritters, corn fritters etc, it really has more substance than your average ‘pikelet’. These sweet fritters are perfect eaten warm, or topped with a scoop of ice cream or a dollop of whipped cream.
Seasonal fruit is the way to go if you can to make the most of the harvest. Failing that, banana, tinned pineapple or frozen berries seem to hit the spot too. Generally look to add 1/2 a cup of fruit. Rather than pureed fruit, try and dice or mash the fruit so there’s some chunkiness. Oh, chocolate chips don’t go astray either. Just saying.
Feijoa Fritters
Ingredients
- 50g butter
- 1/4 cup white sugar (I used citrus sugar)
- 1 cup flour
- pinch of salt
- 1 1/2 tsp baking powder
- 1 egg
- 3/4 cup milk
- 1/2 cup feijoa flesh, finely diced
Method
- Firstly melt the butter in a fry pan (the same pan you’ll cook the fritters in). It can cook until golden but be sure it doesn’t burn. Set melted butter aside to cool.
- In the meantime mix sugar, sifted flour and baking powder in a bowl. In a separate bowl beat egg and milk together. Make a well in the dry mix, add wet mix and combine vigorously so there are no lumps. Finally add cooled melted butter, mix thoroughly. Fold through feijoas.
- Add tablespoonfuls to a medium-hot fry pan until bubbles start to appear on one side. Flip and continue to cook until golden brown on both sides. Add more dobs of butter as required so the fritters don’t cook ‘dry’.
- Transfer cooked fritters onto a paper-towel lined plate (to absorb any extra butter) and cover so they remain nice and hot while you cook the remaining batter. Serve warm!
Makes 20+
Looking for more baking ideas with feijoa? Check out my Feijoa & Guava Shortcake, Feijoa & Dark Chocolate Cake or click on the ‘feijoa’ tag below for more things to do with feijoa.
