Vegetable Fritters

What would you do if you had leftover vegetables sitting in the fridge? What? Roasted vegetables? Nah..... make vegetable fritters. I know it's not the right way to eat vegetables but seriously, roasted vegetables? hee..hee..hee....

So. There was corn, a carrot, a zucchini, two stalks of spring onions and some jalapenos. The thing about making vegetable fritters is that you have to shred/slice the vegetables and that does take up some time. 

Before I went out for my errands, I prepped the vegetables and kept them in containers in the fridge. I have made fritters a few times in the past here, here and here. Most of the time, I just eyeball the ingredients, adding here and there especially when it came to the flour and water.

This time, I decided to be more scientific and measure the ingredients so that I can share a proper recipe. However, you still need to adjust the flour and water depending on the consistency of your mixture.

Some vegetables will release water, like zucchini and will affect the amount of flour/water that you add. So the tactic is to control the amount of water, add a little at a time until the  batter reaches the correct consistency, i.e. viscous and yet runny enough to flow when you tilt the bowl.

As I was frying the fritters, I ate four which were warm and crispy. Heavenly, I tell you! OK, I promise I will make roasted vegetables, next time.

Vegetable Fritters

Recipe source : Phong Hong

Ingredients :

- 3/4 cup sliced spring onions

- 1.5 cups corn

- 1.5 cups grated carrots

- 2 cups grated zucchini which had been squeezed to remove excess moisture

- 4 Jalapenos, sliced

Batter ingredients :

- 180g flour

- 50g tapioca flour

- 50g rice flour

-1 tbsp baking powder

- 1 tsp salt

- 1 tsp freshly cracked pepper

- 1 tsp freshly cracked black pepper

- 1 egg

- 300ml water

Method :

1. Mix all the vegetables in a big mixing bowl.

2. In another mixing bowl whisk together the three flours, baking powder, salt and pepper.

3. Pour the mixed flour and seasoning into the vegetables.

4. Add egg and slowly add water while mixing the ingredients.

5. Mix until you get a batter that is thick and yet runny enough to flow when you tilt the bowl.

6. If your batter is too thin and runny, add more flour, a tablespoon at a time. If too thick, add water, about 50ml at a time.

7. Heat oil in a wok or pan and either deep fry or shallow fry the fritters until golden brown on both sides.

Note : For tips on frying the fritters, please go to here.