These feijoa fritters are a firm favourite of my friend Debbie. Her grandad used to make them every autumn. These breakfast feijoa fritters are really feijoa filled pikelets and are best served quite warm.

This recipe makes about 20 fritters and takes around 30 minutes.

50g butter
1/4 cup sugar
1 cup flour
pinch of salt
1 1/2 tsps baking powder
1 egg
3/4 cup milk
1 cup feijoa flesh, some finely diced, some mashed
1 tbsp butter

Melt the butter and allow to cool.
Mix the sugar, sifted flour, salt and baking powder in a bowl.
In a separate bowl beat egg and milk together.
Make a well in the dry ingredients, add egg and milk mixture and combine. Add the cooled melted butter and mix thoroughly. Finally, fold through the finally diced and mashed feijoas.
Add tablespoonfuls of the mixture to a medium-hot fry pan until bubbles start to appear. Flip and continue to cook until golden brown on both sides.
Transfer cooked fritters onto a paper-towel lined plate in the oven.
Serve warm with a sprinkling of icing sugar.

Puhoi lemon delicious yogurt

These are also very nice served with a dollop of lemon yoghurt. We quite like to use the Puhoi Lemon Delicious yogurt.