Cooked vegetable fritters

Cooked vegetable fritters

By
From
Encyclopedia of Food and Cookery
Serves
4

Drained tinned or leftover vegetables are first chopped then added to fritter batter and fried.

Ingredients

Quantity Ingredient
300g vegetables, cooked and chopped
1 quantity Basic fritter batter
oil and butter, for shallow-frying

Method

  1. Add chopped vegetables to prepared batter. Heat oil and butter in a frying pan.
  2. Drop vegetable mixture in tablespoonfuls into hot fat and fry on both sides until golden and crisp. Do not crowd the pan. Drain the fritters on crumpled paper towels and serve hot.
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