Porridge Fritta
Winter is porridge season, and if you’re anything like me you make large pots and generally have a little leftover. You can reheat this leftover porridge and have it in its original form or you can mix things up by slicing, crumbing and frying slices of the set porridge, giving you a lovely fritta. Crisp on the outside with a soft warm interior it’s a great way to use up leftovers. Served with jam and yoghurt it’s totally delicious!
Ingredients
- Leftover porridge poured into a takeaway container or similar and left to set overnight in the fridge.
- Fine breadcrumbs
- Olive oil for frying
- Jam or marmalade to serve
- Yoghurt cream or mascarpone to serve.
Instructions
- Carefully turn the set porridge out in a block onto a clean chopping board.
- Using a sharp knife slice into 1-1.5cm slices.
- Pour a layer of breadcrumbs onto a plate or tray.
- Lift and place into breadcrumbs and sprinkle some on top, gently press the crumbs into the porridge slices so they’re nicely coated.
- Heat a 2-3 tablespoons of olive oil in a frying pan, carefully place a slice or two in the hot oil and fry until golden brown. On both sides.
- Remove from the pan and repeat with remaining slices.
- Serve warm with jam, marmalade, yoghurt, mascarpone or cream.