Ingredients
- 2 carrots
- peeled
- grated
- 2 potatoes
- peeled
- grated
- 2 courgettes
- peeled
- grated
- 1 onion
- finely diced
- 2 garlic cloves
- crushed
- 12 cup whole kernel corn
- 1 tomatoes
- chopped (I peeled mine first)
- 4 tablespoons fresh herbs
- chopped
- your choice
- salt and pepper
- Freshly ground
- 12 teaspoon cumin
- ground
- 12 teaspoon curry powder
- 12 teaspoon paprika
Instructions
- Batter:- 3 eggs 1 Tbsp flour 1 tsp baking powder oil for frying Squeeze all the excess moisture from the grated vegetables.
- Mix together well the vegetables, herbs and spices.
- Lightly beat the eggs and mix in the flour and baking powder.
- Stir into the vegetables and let stand 30 minutes.
- If there is any excess liquid on top, scoop it off with a spoon.
- Heat oil in a frypan (about 1 Tbs) add large spoonfuls of the fritter mixture, allowing enough space to expand.
- Don't flatten the fritters.
- Cover with a lid and cook around 10 minutes over a medium heat.
- Turn and cook the other side, until golden.
- Drain on absorbent paper.
- Serve with chutneys of your favourite sauce.
- Cheers, Doreen Doreen Randal, Wanganui.
- New Zealand.
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