Tuesday, June 2, 2009

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


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

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