Vegetable Fritters Recipe from taste.au 1 cup (150g) self-raising flour 1/2 cup (80g) wholemeal self-raising flour 1/2 teaspoon salt 420g can corn kernels, drained 1 medium carrot, peeled, coarsely grated 1 medium zucchini, ends trimmed, coarsely grated 1/2 cup (40g) coarsely grated light cheddar 3 eggs, lightly whisked 1 cup (250ml) milk 2 tablespoons olive oil Reduced-fat sour cream, to serve Sweet chilli sauce, to serve Step 1 Sift the combined flours and salt into a large bowl. Add the corn, carrot, zucchini and cheddar and stir to combine. Step 2 Whisk the egg and milk together in a jug. Add to the flour mixture and stir to combine. Step 3 Heat the oil in a large non-stick frypan over medium heat. Pour three 1/4-cupfuls (60ml) of mixture into the pan and cook for 2 minutes or until bubbles rise to the surface. Use a spatula to turn and cook for a further 1-2 minutes or until golden brown and cooked through. Transfer to a plate. Repeat in 3 more batches with remaining batter to make 12 fritters. Step 4 Serve topped with sour cream and sweet chilli sauce.
Posted on: Wed, 02 Apr 2014 03:05:31 +0000