Vegetable Fritters
Course: Appetizers, Sides, Snacks, Vegetarian
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalIngredients
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.
- In total, the rolex replica sale Deeps
