Warm weather is coming! (in New Zealand). It is time for a “summer-y” comfort food.
This recipe is a great way to use up vegetables and has endless possibilities for flavours and vegetables.
And… even fussy kids might try it – if your lucky.
One fritter is one serving of your five-a-day, and it is about 100 calories each.
Always use a good frypan, $10 frypans don’t do the job as well.
Let’s get cooking
Makes 16 fritters, serves 4-5
You will need:
- 3 large carrots (grated)
- 1C cabbage (finely shredded)
- 1 small red onion (diced)
- 3 eggs
- 3/4C flour
- 3t curry powder
- 1t salt
- 1/2t pepper
- You may need a bit of water to get the mixture to hold together. Use ice-cold water if possible, going in 1 tablespoon at a time
- Preheat your oven to 100*C Fan Bake, with a lined oven tray
- Place down 4 layers of kitchen paper, then lay down your grated carrots flat (must be flat) then season with salt
- Gather your grated carrot in a cheesecloth, and secure with a rubber-band. Squeeze out as much moisture as you can
- Gather your grated carrot, cabbage, onion in a large mixing bowl
- Sieve in your flour, curry powder and your salt/pepper
- Beat your eggs in a separate bowl, and add that into your mixing bowl
- Mix together your vegetables and eggs. Add ice water if required
- The mixture should be sticky, however workable and moudable with your hands.
- Heat up a frypan to medium-high heat with olive oil. Don’t do anything until your frypan is hot
- Shape fritters about 7cm in all directions, and place them into the heated frypan. Repeat the process with remaining batter.
- You need about 1-2 minutes per side, flip.
- Place your completed fritters on your heated oven tray, to keep them warm and crispy
- Done! Serve in vegetarian burgers, or eat them on their own with mayo.