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Vegetable Fritters
Ingredients:
1/4 c. vegetable oil
3/4 c. finely chopped zucchini
1/2 c. finely chopped mushrooms
1/2 c. shredded carrots
1/4 c. chopped onion
1/2 c. plain yogurt
1/4 c. mayonnaise
1 Tbs. mustard
2 eggs
3 Tbs. cornstarch
1/4 c. vegetable oil
3/4 c. finely chopped zucchini
1/2 c. finely chopped mushrooms
1/2 c. shredded carrots
1/4 c. chopped onion
1/2 c. plain yogurt
1/4 c. mayonnaise
1 Tbs. mustard
2 eggs
3 Tbs. cornstarch
photo credit : Ralph Smith
Directions:
Heat 1 Tbs. oil; saute vegetables 3-5 minutes. Remove from heat and set aside.
In bowl, mix together yogurt, mayonnaise, mustard and eggs; gradually beat in cornstarch. Stir in vegetables.
Heat remaining oil in skillet. Spoon 2 Tbs. batter per fritter into skillet. Cook until lightly brown, turn and brown other side. Serve warm. Makes 8-10 fritters.
Makes 6 Servings
Heat 1 Tbs. oil; saute vegetables 3-5 minutes. Remove from heat and set aside.
In bowl, mix together yogurt, mayonnaise, mustard and eggs; gradually beat in cornstarch. Stir in vegetables.
Heat remaining oil in skillet. Spoon 2 Tbs. batter per fritter into skillet. Cook until lightly brown, turn and brown other side. Serve warm. Makes 8-10 fritters.
Makes 6 Servings