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Vegetable Fritters
Ingredients:
1 small eggplant
Salt
1 large zucchini
1/2 small cauliflower
3/4 c. flour
2 eggs
4 Tbs. milk
oil for frying
1 small eggplant
Salt
1 large zucchini
1/2 small cauliflower
3/4 c. flour
2 eggs
4 Tbs. milk
oil for frying
Directions:
Slice the eggp[lant into thin rounds. Place the slices in a colander and sprinkle with salt. Cover with a plate and put aside for 30 minutes. Slice the zucchini. Divide the cauliflower into flowerets.
Sift the flour into a mixing bowl with a pinch of salt. Make a well in the center and add the eggs. Mix the eggs into the flour; gradually add the milk, beating well until the batter is smooth. Rinse, then drain the eggplant and pat dry with paper towels. Fill a deep frying pan half full of oil. When the fat is hot, dip the vegetables into batter and fry individual pieces until golden all over. Drain on paper towels and serve as soon as possible.
Makes 6 Servings
Slice the eggp[lant into thin rounds. Place the slices in a colander and sprinkle with salt. Cover with a plate and put aside for 30 minutes. Slice the zucchini. Divide the cauliflower into flowerets.
Sift the flour into a mixing bowl with a pinch of salt. Make a well in the center and add the eggs. Mix the eggs into the flour; gradually add the milk, beating well until the batter is smooth. Rinse, then drain the eggplant and pat dry with paper towels. Fill a deep frying pan half full of oil. When the fat is hot, dip the vegetables into batter and fry individual pieces until golden all over. Drain on paper towels and serve as soon as possible.
Makes 6 Servings
Filed under the following categories:
¬ Vegetable ¬ Zucchini ¬ Side Dish ¬ Vegetarian ¬ Cauliflower ¬ Eggplant
¬ Vegetable ¬ Zucchini ¬ Side Dish ¬ Vegetarian ¬ Cauliflower ¬ Eggplant
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