Pumpkin, Zucchini & Spring Onion Fritters?!
Pumpkin, Zucchini & Spring Onion Fritters?
I had these beautiful fritters at a restaurant recently and would love to know how to make them. The pumpkin was mashed, the zucchini grated really finely and i'm not sure about the spring onion but maybe chopped really finely. The mix was rolled in balls and dipped in a really light (maybe tempura) batter.
Answers:
Vegetable fritters
Yield: 1 servings
1 cup All-purpose flour
1 teaspoon Baking powder
14 teaspoon Salt
2 large Eggs
? cup Milk
1 teaspoon Salad oil
? teaspoon Lemon juice
Mixed vegetables
For a thinner coating, add more milk and omit baking powder. For a fluffier coating, beat egg whites separately and add to batter last. 1. Sift flour, baking powder and salt together. 2. Beat the eggs until light and fluffy. Add sugar, milk, oil and dash of lemon juice; add flour mixture and stir only long enough to dampen. 3. Prepare fritters. Cut into equal-sized pieces to keep frying time approximately the same. 4. Heat oil in deep skillet or container until about 370 degrees. Cook fritters until delicately brown, then drain on paper towels. Exact times will vary. Test one piece of vegetable to get an idea of how long to cook. If batter does not cling well enough, add a bit more flour. A very important point to remember is to have the oil hot enough and keep it at the same temperature throughout cooking.