sharing recipes from one generation to the next
Vegetable fritters are a brilliant way to get the grandkids to eat vegies. No amount of coaxing will convince them that if they want to see eye to eye with their 190cm Papa they need to eat their vegies! Kids are just so damn smart these days that all my old tried and true tricks fall on deaf ears. These make a brilliant wheat free choice for those with food intolerances. There is a recipe for vegie fritters using leftover cooked veg here.
1 teaspoon salt
1 cob of corn
Small piece of red capsicum
1/2 cup GF plain flour
1/2 cup whole meal spelt flour
1/2 cup grated Parmesan cheese
1 teaspoon baking powder
1/4 cup milk
1 teaspoon Dijon mustard
Wash the zucchini, shred it coarsely into into a colander. Sprinkle over the salt, toss to combine, then allow the zucchini to drain for 20 – 30 minutes. Rinse the zucchini under cold running water then squeeze dry.
Meanwhile, coarsely shred the carrot and cut the kernels from the cob of corn. Finely dice the red capsicum. Sieve the flours and baking powder into a large bowl. Add the cheese and vegetables. Lightly whisk together the eggs, milk and mustard. Make a well in the centre of the dry ingredients, pour in the liquid then stir to thoroughly combine. You will have a stiff batter.
Heat a shallow pan, add some grapeseed oil to about 1 cm depth. Drop large spoon fulls of the batter into the oil and cook the patties until they are golden brown and firm to the touch in the centre.
Delicious served with Indian Style Mango chutney and salad.
Makes 12 large fritters
notes from a creative kitchen
I'm Kate and Finger, Fork and Knife is where I record the recipes that excite, nourish and inspire me. I focus on wholesome, high-nutrition, home-cooked food - recipes that satisfy and delight. Welcome!
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