Curried vegetable fritters

NZ Woman's Weekly 1/7/2007

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4	Eggs
¼ cup	Milk
1 cup	Self raising flour
2 tsp	Curry powder
¼ cup	Fresh parsley, chopped
1	Carrot, peeled and grated
¼	Pumpkin, small, peeled and grated
4	Spring onions, finely sliced
1 to taste	Salt & freshly ground pepper
2 cm	Olive oil, or rice bran oil

Lightly whisk eggs and milk in a bowl, then whisk in flour to form a smooth batter. Stir in curry powder, chopped fresh parsley, grated and peeled vegetables and sliced spring onions. Season with salt and pepper to taste.
Heat a non-stick frying pan, add a film of oil. Drop heaped tablespoonfuls of the batter into the pan, cooking a few fritters at a time, for 2 to 3 minutes on each side.
Drain fritters on paper towels and keep warm while you make fritters from the remaining batter.

Tip: Keep fritters warm by placing for a short while on a heatproof dish in an oven heated to 160 degC.

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