Friday, May 25, 2012

Vegetable Fritters

These make a fantastic fast lunch, light dinner or side dish.

Adapted from Spoon Fork Bacon, serves two


1 sweet potato, peeled and grated
2 carrots, peeled and grated
1 zucchini, grated
1 clove garlic, minced
1 egg
1/2 cup almond flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
Olive oil

1/4 cup mayonnaise
1/4 teaspoon cumin
1/4 teaspoon curry


Squeeze as much liquid out of the grated vegetables as possible. Combine the vegetables, garlic, egg, flour, baking powder, salt and pepper in a large bowl. Stir well.

Heat the oil in a large skillet over medium-high heat. Form the 2 to 3 tablespoons of the vegetable mixture in to a ball with your hands. Gently press to flatten and place in the skillet.

Fry 4 to 6 minutes, flip, and cook for an additional 2 to 3 minutes. Transfer the fritters to a lined baking sheet in a warm oven to keep hot until serving.

To make the curry mayonnaise, combine the mayonnaise, cumin and curry in a small bowl.

Serve the hot fritters with the curry mayonnaise.



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