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For Cooking:
- Vegetable oil (for frying)
Optional Add-ins:
- 1/4 cup chopped fresh herbs (e.g., parsley, cilantro, or dill)
- 1/4 cup grated cheese (e.g., Parmesan or cheddar)
Step-by-Step Instructions
1. Prepare the Vegetables
Start by grating your chosen vegetables. Use a box grater or a food processor for convenience. Once grated, place the vegetables in a clean kitchen towel and squeeze out excess moisture. This step is crucial for ensuring crispy fritters.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and smoked paprika (if using). The cornstarch helps to create an extra-crispy texture.
3. Combine the Batter
Add the squeezed vegetables to the dry ingredients and mix well. Stir in the beaten eggs and gradually add water, a tablespoon at a time, until the batter reaches a thick but spoonable consistency. If using herbs or cheese, fold them in at this stage.
4. Heat the Oil
Heat about 1/4 inch of vegetable oil in a large skillet over medium heat. To test if the oil is ready, drop a small amount of batter into the pan. If it sizzles and floats, the oil is at the correct temperature.
5. Fry the Fritters
Using a spoon or small ladle, scoop the batter into the hot oil, flattening slightly to form round fritters. Cook in batches, ensuring not to overcrowd the pan. Fry for 2–3 minutes on each side, or until golden brown and crisp.
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