Curried vegetable fritters
|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.
This dish is best matched with
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