Curried Vegetable Fritters

Curried Vegetable Fritters

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    Eggs

  • ¼

    cup Milk

  • 1

    cup Self rising flour

  • 2

    tsp Curry powder

  • ¼

    cup Fresh Italian parsley, chopped

  • 1

    Carrot, peeled and grated

  • ¼

    Pumpkin, small, peeled and grated (or other firm squash)

  • 4

    Green onions, finely sliced

  • Salt & freshly ground pepper

  • Olive oil

Directions

Lightly whisk eggs and milk in a bowl, then whisk in flour to form a smooth batter. Stir in curry powder, chopped fresh parsley, grated and peeled vegetables and sliced spring onions. Season with salt and pepper to taste. Heat a non-stick frying pan, add a film of oil. Drop heaped tablespoonfuls of the batter into the pan, cooking a few fritters at a time, for 2 to 3 minutes on each side. Drain fritters on paper towels and keep warm while you make fritters from the remaining batter. Tip: Keep fritters warm by placing for a short while on a heatproof dish in an oven heated to 160 degrees C or 320F.


Nutrition

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