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Crispy Vegetable Fritters
Rate this recipeThese crispy vegetable fritters are something a little different that adults and children alike can enjoy – especially little ones who refuse to eat their vegetables. They're delicious, with the richness of egg and the distinctive creamy, gently tangy flavour of Lisa mayonnaise.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
12
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Sweet potato
1 piece
Plain flour
500 g
White sugar
1 teaspoon
Okra
100 g
Potato
1 piece
Egg
1 piece
Salt
1 teaspoon
Cooking oil
bowl
Tempura batter mix
200 g
Daikon radish
1 piece
Pumpkin
0.25 piece
Pumpkin flowers
5 flower
Implementation Steps
01
Wash the potato and sweet potato, peel them or not as you like, and cut into thin strips.
02
Soak the potato and sweet potato in a bowl of clean water with a little salt so they don't discolour.
03
Peel and wash the daikon, carrot, okra and pumpkin, and cut into thin strips like the potato and sweet potato.
04
Drain the potato and sweet potato. Then mix all the vegetables together in a large bowl.
05
Add the flour and gradually pour in cold water (water chilled in the fridge), taking care not to make the batter too thin.
06
Mix the batter well with the vegetables. If you like them sweet, add sugar to taste. For savoury fritters, just add 1 teaspoon of salt.
07
Heat the oil in a pan and drop in spoonfuls of the battered vegetables, frying until golden all over. Fry in batches until all the battered vegetables are used up.
08
When the vegetables are cooked, lift them out and drain. Finally, arrange on a plate and serve with mayonnaise for dipping.
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