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Vegetable Fritters

21st.Century.Chef's picture
Ingredients
  Courgettes 3 Small, peeled
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Fennel bulb 1 , thinly sliced
  Aubergine 1 , thinly sliced
For the batter
  Plain flour 8 Ounce (250 Gram)
  Salt 1 Pinch (For The Batter:)
  Vegetable oil 1 Tablespoon
  Yeast 1⁄2 Ounce, creamed with 2 tablespoons warm water (15 Gram)
  Warm water 10 Fluid Ounce (300 Milliliter)
  Egg white 1 , lightly beaten
Directions

MAKING
1. For the batter, nto a bowl, sift the flour and salt; mix and make a well in its centre
2. Pour oil and the creamed mixture into it; add warm water and egg whites, mix well and leave it for two hours
3. In a heavy pan, heat oil and dip sliced vegetables into the prepared batter and fry until golden
4. Drain off excess oil on kitchen paper and keep warm
5. Cook the rest of the vegetables in the oven at 400°F for almost half an hour till pastry is crisp
6. Allow to cool for five minutes, place a plate over the pan and invert the tart

SERVING
7. Serve as appropriate

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Appetizer
Method: 
Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
25 Minutes
Ready In: 
30 Minutes

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