Fresh vegetable fritters

Fresh vegetable fritters

By
From
Encyclopedia of Food and Cookery
Serves
4

Use the freshest possible vegetables: sliced mushrooms or whole button mushrooms, blanched and dried slices of zucchini or patty pan squash, salted and dried, thin slices of eggplant, red or green peppers or onion rings.

Ingredients

Quantity Ingredient
320g vegetables, prepared
oil, for deep-frying
1 quantity Basic fritter batter

Method

  1. Heat oil in a deep-fryer or saucepan to 185°C. Dip vegetables into batter, allow excess batter to drain off, and drop into oil, 4 or 5 pieces at a time. Fry for 2–3 minutes or until golden-brown. Drain on crumpled paper towels and serve hot.
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