Vegetarian, Appetizers, Sides, Snacks

Vegetable Fritters

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Vegetable Fritters

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Course: Appetizers, Sides, Snacks, Vegetarian
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 large potato, peeled

  • 1 carrot, peeled

  • 1 onion

  • 1 zucchini

  • 30 grm. butter

  • 1/2 teaspoon curry powder

  • 1/4 tsp salt

  • 1/4 tsp black pepper powder

  • 1/4 tsp lemon juice

  • 2 green chilis

  • 2 tbs. plain flour

  • 1 egg, beaten

  • 1/2 cup vegetable oil

  • Salsa Dipping Sauce:

  • 1 tomato, chopped

  • 1 spring onion, sliced

  • 1 cup plain yogurt

  • 2 tablespoons lemon juice

  • 1 tbs. finely chopped parsley

Directions

  • Coarsely grate each of the vegetables
  • separately. Mix potato, carrot and onion together.
  • Reserve the zucchini.
  • Heat butter in pan. Gently cook the curry powder
  • for 1 minute. Add grated potato, carrot and onion.
  • Cook for 5 minutes, until the mixture has thickened.
  • Meanwhile also add salt, pepper, lemon juice and
  • chili (optional).
  • Transfer to a bowl. Add grated zucchini and
  • flour. Mix well. Stir in egg until well combined.
  • Heat oil in frying pan. Drop level tablespoonfuls
  • of mixture into pan. Cook on both sides until crisp.
  • Drain on absorbent paper.
  • Serve with Salsa Dipping Sauce.
  • To prepare Salsa Dipping Sauce:
  • Place all ingredients in a food processor or
  • blender. Process until smooth.
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