Winter Vegetable Fritters
Ingredients
- 1/4 pound carrots (1 to 2 carrots) ⓘ
- 1/4 pound water chestnuts, preferably fresh but canned may be used ⓘ
- 1/4 pound cabbage ⓘ
- 1 small onion ⓘ
- 6 tablespoons all-purpose flour ⓘ
- 1 tablespoon corn starch ⓘ
- 3 eggs, beaten ⓘ
- 2 teaspoons salt ⓘ
- 2 teaspoons baking powder ⓘ
- 2 teaspoons sugar ⓘ
- 1 teaspoon freshly ground black pepper ⓘ
- 3 to 4 tablespoons peanut oil ⓘ
Instructions
- Scrape the carrots.
- If using fresh water chestnuts, peel them.
- Trim any heavy core from the cabbage and peel the onion.
- Finely chop all these vegetables.
- If using a food processor for chopping, do each vegatable separately.
- Place the chopped vegetables along with all the remaining ingredients except the oil in a food processor and process for a couple of seconds, just until the ingredients are blended.
- Heat a frying pan or a wok and add the oil.
- When the oil is hot, spoon in three tablespoons of the batter to make a pancake about four inches wide.
- Fry two to three minutes until golden brown on one side.
- Turn and cook on the other side until crispy and golden.
- Remove from pan and keep warm.
- Repeat until all the batter is used.
- Cut pancakes into wedges and serve.
Nutrition & Diet Analysis (per serving)
785
kcal
39% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Egg
Wheat/Gluten
Peanut
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).