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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fritters can be a light supper on their own, or an excellent accompaniment to chicken or fish. You can also use squash, yams, turnips; the goal is about 3 cups. Grate/shred the vegetables finely. If there is excess liquid, drain before adding the rest of the ingredients. Regardless, the batter will be quite wet. Ingredients:
1 cup shredded carrots |
1 cup shredded zucchini |
1 cup shredded sweet potato |
1 tablespoon onion, minced |
2 eggs |
3 tablespoons olive oil |
1 salt |
Directions:
1. Mix the vegetables with onion and eggs. Batter will be quite wet.
2. In a large heavy skillet, heat 3 tablespoons of olive oil over medium heat.
3. With a spoon , take about a handful of the batter for each fritter and gently drop into the oil-CAUTION not to splatter the oil and burn yourself.
4. Flatten the fritter with the back of the spoon or spatula. Let them brown over medium heat until the bottoms begin to color. Turn fritters over and cook several more minutes.
5. Remove browned fritters to drain on a paper towel, sprinkle with salt, and serve.
6. You can always keep them warm in a 250 degree over until done with all of the batter.
7. Serves 4 to 6.
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