Curried Vegetable Fritters
By JimMac
Rate this recipe
4.6/5
(8 Votes)
1 Picture
Ingredients
- 4 Eggs
- 1/4 cup Milk
- 1 cup Self rising flour
- 2 tsp Curry powder
- 1/4 cup Fresh Italian parsley, chopped
- 1 Carrot, peeled and grated
- 1/4 Pumpkin, small, peeled and grated (or other firm squash)
- 4 Green onions, finely sliced
- Salt & freshly ground pepper
- Olive oil
Details
Adapted from foodchannel.com
Preparation
Step 1
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.
Review this recipe