vegetable fritters recipe…

These are a great way to use up zucchinis growing prolifically in your veggie garden. Or substitute whatever veggies you happen to have in the fridge.

INGREDIENTS

  • 1 medium carrot
  • 2 baby eggplants
  • 2 to 3 inch chunk of sweet potato
  • 2 to 3 inch chunk of butternut pumpkin
  • 2 medium zucchinis
  • 2 or 3 cloves of garlic
  • 2 tablespoons of plain flour
  • 3 eggs lightly beaten
  • teaspoon of paprika (or whatever other spices you like)
  • oil for frying (a light-flavoured oil is better so the taste of the oil isn’t overpowering)

METHOD

Finely grate the vegetables (thank the universe for food processors!) and chop the garlic. Squeeze out as much liquid as possible with your hands.

Sprinkle the flour and paprika over the vegetables in a bowl and mix it in. Then add the eggs and mix through well.

Add oil to a pan and heat. Form small handfuls of the vegie mix into patties. Fry at a medium heat, waiting till they are crispy underneath before turning them over. This will stop them from falling apart.

Serve hot from the pan with salad and homemade tomato sauce.

A note on oil: Some suggest to have about a 5mm layer of oil in the pan in order to crisp up those fritters nice and thoroughly. My feeling is you end up with very oily morsels, even if well drained on paper towel. I feel that such a large amount of oil isn’t really necessary – as long as they’re not turned too soon so the undersides crisp up well and they’re cooked long enough so the egg in the middle sets you’ll get an excellent result that’s much healthier. Another great option is to cook them on the hotplate of your BBQ. Ah, the great outdoors 🙂

ALTERNATE INGREDIENTS

My mother made fritters recently with these ingredients and they turned out very nicely indeed.

  • 2 medium potatoes
  • 1 medium carrot
  • 2 medium zucchinis
  • 120g sweet potato
  • 1 small leek or onion, sliced finely
  • stick of celery, sliced finely
  • plain flour, garlic, eggs, paprika and oil as per above
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