Shredded Vegetable Fritters

I don't go for frying things very often, trust me. Yet, when I do it better

damn well be good. These tasty little fellas contains carrots, sweet

potatoes, bell peppers, and onion, which makes them especially high

in beta carotenes and anti-oxidants.

You can flatten these more and make them into little burger patties

with maybe a chutney or a salsa. But for last night I just served

them hot with some mashed potatoes, a gorgeous salad, and

my unwavering wittiness.

Shredded Vegetable Fritters

Ingredients

2 large carrots, grated

1 large sweet potato, grated

1 medium-small onion, minced

1 small red and green bell pepper, minced

1 cup of whole wheat flour

1 tablespoon of fresh parsley, minced

1 teaspoon sea salt

1 teaspoon black pepper or to taste

Precook the onion in a small pan over medium heat in a

tablespoon of water until translucent. I precooked

the onions so they would not become over powering

in the fritters later, but this is not entirely necessary.

Combine the carrots and sweet potato and squeeze out

excess juice. This can be done through a colander or

wrapping in a clean cloth (cheese or muslin) and squeezing.

Transfer to a large bowl and mix with cooked onion,

peppers, flour and salt/pepper and mix well.

At this time you can be heating a non-stick pan

with some cooking oil to fry these little suckers.

Scoop about a 1/4 cup and shape in to a disc/ball.

When the oil is hot enough plop it in there and cook

until that side is browned 7 minutes on medium-high

heat, then flip. When cooked remove and place on

paper towels to drain. You can keep in a heated oven

until all are cooked.

Yields: about 20 fritters and some very happy folks