Fresh Vegetable Fritters

"You can use almost any vegetable in this recipe. Grated zucchini, chopped scallions, and mushrooms all work well. Really good with hot sauce on top."
 
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Ready In:
30mins
Ingredients:
10
Serves:
4-6
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ingredients

  • 1 cup flour
  • 1 1 cup milk or 1 cup beer
  • 1 teaspoon baking powder
  • 12 tablespoon honey
  • 14 cup oil
  • 2 eggs or 2 egg substitute
  • 12 onion, finely chopped (optional)
  • salt and pepper
  • 1 12 - 2 cups mixed vegetables (corn, chopped kale, spinach, grated carrots, zucchini, squash, cooked black eyed peas, leftover nood)
  • frying oil
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directions

  • Completely mix all the ingredients in a bowl so there are no lumps.
  • Stir in the vegetables last.
  • Get your skillet good and hot, but don't turn it up as high as it will go, because this causes the outside of the fritters to brown while the inside stays doughy.
  • Pour a little oil in the skillet. You don't want to fry these; you want just enough oil so the fritter won't stick.
  • Pour in some batter with a tablespoon.
  • If you are making alot, use 2 skillets, as it will go twice as fast.
  • These cook just like pancakes; when the tops are covered with little air holes, turn them over and let them brown on the other side. The last ones always come out best.

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RECIPE SUBMITTED BY

<p>I'm a stay at home mom with a 3 year old son, and a student studying for my bachelors in environmental science.</p> <p>I learned how to cook from watching my Grandmother Dee growing up, as well as watching culinary shows after school. My first 'real' culinary try, was creme brulee at age 14, which tasted good but alot like flan.</p> <p>I have alot of my Grandmothers old cookbooks, including a Betty Crocker Recipe Box filled with recipe cards from the 1960's. I LOVE LOVE LOVE vintage cookbooks!</p> <p>Food is definitely a pleasure for me, and I love to change others opinions on eating.&nbsp;I also encourage others to try new things!&nbsp; My passions are science, music, and art--as well as any DIY project!</p>
 
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