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Vegetable Fritters

Yields1 Serving

 2 medium potatoes, peeled
 1 medium carrot, peeled
 2 medium zucchini
 120g sweet potato, peeled
 1 small leek
 2 tblspns Loprofin Flour
 3 egg, equivalent
 oil for frying
1

Finely grate potatoes, carrot, zucchini and sweet potato.

2

Finely slice leek (white part only).

3

Cup small handfuls of grated vegetables in both hands and squeeze out as much excess moisture as possible.

4

Place into a large mixing bowl with leek, and combine well.

5

Sprinkle flour over vegetables, and combine.

6

Add egg, equivalent and mix well.

7

Heat about 5 mm of oil in a frying pan, and drop in 1/4 cup of mixture in a neat pile.

8

Use a fork to gently form mixture into a 10 cm round.

9

Fry two to three at a time for 3 minutes each side over medium heat until golden and crispy.

10

The vegie fritters may also be cooked on a well-oiled barbeque plate.

11

Drain on paper towel. Keep warm, and repeat with remaining mixture.