Everyone loves vegetable fritters!

Friday, 31 May 2013

Since I became the proud owner of a magic machine, I've rekindled my love for cooking again since it makes everything so easy to prepare.

The Moo boys are essentially carnivores, and unless 'vegetables don't taste like vegetables' (I quote DaddyMoo) they won't touch any forms of greens with a ten foot pole. Don't get me started on fibre and the lack thereof in their diet, that's another story for another day.

This version of Vegetable Fritters, however, they devour like they were meat patties. Probably because you can't really tell that they are made entirely of vegetables. So if you have carnivores at home, too... perhaps this may just fool them.

Vegetable Fritters

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Serves meat eaters

Ingredients


Batter

1 large egg
1/2 cup cold water
3/4 cup all-purpose flour
1/4 cup cornstarch
Salt
Pepper

Vegetables

Carrot
Chinese celery
Spring Onions (Scallions) / Leek
Cabbage
Zucchini
Oil for frying

The amount of each vegetable used is to your preference. You can also add seafood or meat in the mix.

Method

1. Put all the vegetables in a food processor, and blitz on quick mode. I prefer the vegetables to be roughly chopped so as to still retain the crunch.


2. Once that's done, add in the egg and salt and pepper to taste. If you are using a dip, please take care not to overseason. More eggs if you are making for the entire housing estate.


3. Mix well. Add in the plain flour and cornstarch. Don't add all in one go, because it will cause the flour to turn lumpy.

Tip: It's always better to do this mixing by hand, as opposed to throwing it into the machine. Don't ask me why... my reply may put you off eating the end product :)


4. Heat a heavy bottomed pan or skillet with a neutral oil like Canola or Sunflower. The surface of the oil should ripple when it's hot enough.

Turn down the heat. Add one tablespoon of fritter mixture to the pan. If you prefer the fritters to be 'flat', use the back of a fork to flatten each one. I prefer fat fritters!


Make sure that throughout the entire cooking process, the heat is controlled. Otherwise, the inside will not cook although it may look golden brown.

Don't let the fritter 'rest' too long in the oil on each side. Keep turning them over so that they will cook uniformly. Cook the fritters in batches, and don't attempt to put too many at one time. Some will get burnt while you are busy turning over the others in the batch.

Serve immediately.


There you have it. Non-vegetable tasting vegetable fritters. Perfect for breakfast, brunch, tunch, supper or as an appetizer.

If you try it and love it, drop me a note. If you don't, let me know, and I'll do a meaty version next time!


MummyMoo





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4 comments :

  1. Replies
    1. You ish my ou xiang, domestic goddess! :p

      Delete
  2. Really quick & easy dish with all the goodness in it. Keep on cooking!

    ReplyDelete
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