Sunday, March 28, 2021

Vegetable Fritters

Quantity : 2 
Preparation : 10 min Cooking : 25 min
230 calories/servings


parchment paper
1 carrots, coarsely grated 100 g
1 zucchini, coarsely grated 130 g
1 sweet potatoes, coarsely grated 180 g
3 green onions/scallions, finely chopped
2 tsp olive oil 10 mL
1 pinch cayenne pepper 0.2 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 eggs size large
1/2 cup Parmesan cheese, grated 26 g

Before you start

The quantities given here are based on this recipe served as a starter. If serving as a side dish, divide the quantities by two.


Preheat the oven to 205°C/400°F. Line one or more large baking sheets with parchment paper.
Prepare the vegetables: Coarsely grate the carrots, zucchini, and sweet potatoes; finely chop the green onions. Put all the vegetables in a bowl, then stir in the Parmesan cheese. Add the egg(s), Cayenne pepper, oil, a little salt, and pepper to taste. Mix well, then portion out the mixture onto the prepared baking sheet(s), forming rounds with a diameter of about 10 cm (about 4 per serving).
Cook in the middle of the oven 12 min, then delicately turn over the fritters and continue to cook until they are golden-coloured, about 12 additional minutes.


I found a dollop of chili sauce was a perfect condiment for these fritters.  
These fritters may be kept up to 3-4 weeks in the freezer. They may then be defrost and warmed up in the oven at 205°C/400°F for about 10 min or until warm.

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