Vegetable Fritters
Summary
| Yield | |
|---|---|
| Source | America's Small Farms |
| Prep time | 30 minutes |
| Recipes | Appetizers |
Description
Use any vegetables in these fritters - City Market's Food Education Coordinator, Caroline Homan, used a combination of grated zucchini, summer squash, turnips and carrots. Chickpeas, bell peppers or black beans would also work!
Ingredients
| 1⁄2 | Cup | milk |
| 1⁄2 | Cup | all-purpose flour |
| 3 | Teaspoon | salt |
| 1⁄2 | Teaspoon | baking powder |
| 3 | Cup | summer vegetables (grated or finely chopped) |
| 2 | eggs (large) | |
| 1 | onion (small - grated) | |
| 1 | Teaspoon | herbs (fresh, chopped or 1 tsp curry powder) |
| olive oil (or canola - for frying) |
Instructions
Grate of finely chop the vegetables and place in a medium mixing bowl. Add the eggs and beat until fluffy. Beat in the milk, flour, salt and baking powder. Add the grated onion and chopped herbs or curry powder.
Heat enough oil in a large, heavy skillet to coat the pan. When hot, drop rounded tablespoons of batter into the pan and spread to make 2 1/2-3-inch rounds. Fry until golden on one side (3-5 min), then flip and cook 3-4 minutes longer (the next batches will go faster). Serve immediately.
Make it a meal with a side of rice and salad. Makes about 16 fritters.
Notes
Export to:- Printer-friendly version
- Plain Text
