Vegetable Fritters Food
VEGETABLE FRITTERS WITH CHICK PEA BATTER
Steps:
- Mix flour and dry ingredients together in a large bowl. Add 3/4 cup water and stir to combine. Gradually add more water until mixture is thick enough to coat a finger. Stir in peanut oil. The batter may be made up to 2 hours in advance.
- To make fritters, heat oil in a large saucepan to deep-fry temperature (350 degrees F). Dip vegetables, one at a time into the batter and fry until deep brown, about 2 minutes. Remove with a slotted spoon and drain on paper towels. Serve immediately with Mint and Cilantro Chutney, Yogurt Sauce, and soy sauce for dipping.
ROOT VEGETABLE FRITTERS
These are very tasty and lend themselves to be played around with. I have done them as per the recipe but added garlic salt and Tabasco, also left out the parsley and cheese and put in fresh chopped coriander and had with chili jam. Play around with them please. You may even get the kids to eat veggies and serve them with tomato ketchup. They are a Donna Hay recipe.
Provided by Latchy
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the flour in a bowl. Add the eggs and whisk until combined and smooth. Add the parmesan, parsnip, carrot, sweet potato, salt and pepper plus any changes you want to make and mix to combine well.
- Heat a large non-stick frying pan over medium heat, add a little oil and 2 tablespoons of fritter mixture.
- Flatten the mixture and cook for 2-3 minutes each side until golden. Repeat with the remaining mixture.
- Sandwich fritters together with the goat cheese or ricotta and serve with a rocket salad, or leaves of your choice.
Nutrition Facts : Calories 437.4, Fat 18.1, SaturatedFat 10.7, Cholesterol 173.5, Sodium 519.5, Carbohydrate 45.7, Fiber 6.5, Sugar 8.7, Protein 23
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- Wash and grate the zucchini. Squeeze handfuls of the grated zucchini tightly to remove extra water. Place it into a large mixing bowl.
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- Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.
- Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.
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