RECIPES FROM THE PAST: VEGETABLE FRITTERS

A different way to serve your favorite vegetables.

                                 VEGETABLE FRITTERS

You would think the recipes for  vegetables are only the modern trend, but  some of them have been around for fifty or more years. You have  a choice of fresh veggies to suit your  family’s taste. I use canola oil for frying because it is more heart healthy than most of the other oils or shortenings. When you have the batter ready you can add your favorite vegetables, as few or  as many  different ones as you desire.  Your family will compliment you on a different  way to put  some of their favorites to good cooking.

VEGETABLE FRITTERS

  • 1 ¼  cups whole wheat pastry flour
  • 1/4 cup corn flour
  • 2 Tbsp. cornstarch
  • 1  tsp salt
  • About  1 ¼ – 1 ½ cups water
  • 1 egg slightly beaten (opt.)
  • 2 ½ cups chopped veggies – onions, greens, scallions. mushrooms, peppers, zucchini, broccoli, carrots, cauliflower, celery, etc.

Mix flours, salt & cornstarch, sifter would help. Add egg & water to make  the consistency of pancake batter. Whisk but don’t over beat. Let sit for 20 min. Chop vegies, small for hard ones like carrots, larger for soft ones. Mix with batter. Drop by spoonsful into hot oil at least 1 ½ in deep.

Fry 3 -5 min, turning once. Drain on paper towels. Serve with a dip or sauce.

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