VEGETABLE FRITTERS
Make and share this Vegetable Fritters recipe from Food.com.
Provided by Maryland Jim
Categories Vegetable
Time 40m
Yield 18 fritters
Number Of Ingredients 10
Steps:
- Combine flour, baking powder, slat, and pepper. In a separate bowl, beat together the egg, milk, carrot, zucchini and green onion. Stir the wet ingredients into the dry until just combined.
- Heat 1 tablespoon of oil in a skillet. Pour the batter by tablespoons into the hot oil. Cook until golden, about 2 minutes on each side. Add the remaining oil to the skillet as needed. Drain on paper towel.
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Humayun rashid073
[email protected]I'm not a huge fan of vegetable fritters, but these were actually pretty good. The batter was light and fluffy, and the vegetables were cooked perfectly. I would definitely make them again.
Pakhtoon Yaar
[email protected]These fritters were delicious! I used a variety of vegetables, including carrots, zucchini, and bell peppers, and they all cooked perfectly. The fritters were crispy on the outside and tender on the inside. I served them with a simple sour cream dipp
Hope Mahlangu
[email protected]These fritters were a bit bland. I think I would have liked them better if I had added some more seasonings to the batter. But overall, they were still a good way to use up leftover vegetables.
Joseph Garner
[email protected]I made these fritters for my kids and they loved them! They're a great way to get them to eat their vegetables. I also like that they're a healthy snack option.
UNPREDICTABLE 254
[email protected]These fritters were a bit too greasy for my taste. I think I would have liked them better if I had used less oil. But overall, they were still pretty good.
Ainuddin Khan
[email protected]I'm not a huge fan of vegetables, but these fritters were surprisingly good. The batter is light and fluffy, and the vegetables are cooked perfectly. I served them with a dipping sauce made from sour cream and dill, and they were delicious.
Ronald Fredette
[email protected]These fritters are a great way to use up leftover vegetables. I usually make them with whatever I have on hand, and they always turn out great.
Sam Able
[email protected]These fritters are so versatile! I've made them with all sorts of different vegetables, and they're always delicious. I also like to add different herbs and spices to the batter to change up the flavor.
Living Star
[email protected]Bland and boring. I followed the recipe exactly, but the fritters were tasteless. I won't be making them again.
Nawabi Puttar
[email protected]Easy and tasty. I used a pre-made pancake mix to make the batter, which saved time. The fritters were crispy on the outside and fluffy on the inside. I served them with maple syrup and fruit.
juvy ann poliquit
[email protected]Delicious! I made these fritters for a brunch party and they were a huge hit. Everyone loved them, even the kids. I will definitely be making them again.
Nicole Hutson
[email protected]These fritters were a disaster. They fell apart in the pan and were more like mush than fritters. I followed the recipe exactly, so I'm not sure what went wrong.
Rakesh Maheshvari
[email protected]I tried these fritters with a gluten-free flour blend and they turned out great! They were just as crispy and delicious as the regular version. I'm so glad I found this recipe because it means I can enjoy these fritters even though I have celiac dise
Sanju Ji
[email protected]These fritters were a bit bland for my taste. I think I would have liked them more if I had added some herbs or spices to the batter. But overall, they were still a good way to get my kids to eat their vegetables.
Bint Caros
[email protected]I've made these fritters several times now and they're always a crowd-pleaser. I love that you can use any kind of vegetables you have on hand, so they're a great way to clean out your fridge. I also appreciate that they're not too greasy, thanks to
ylaylastar springs
[email protected]These vegetable fritters were a hit with my family! They were so easy to make and turned out perfectly crispy on the outside and tender on the inside. I used a variety of vegetables, including carrots, zucchini, and bell peppers, and they all cooked