Winter Vegetable Fritters
Updated Oct. 12, 2023
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼pound carrots (1 to 2 carrots)
- ¼pound water chestnuts, preferably fresh but canned may be used
- ¼pound cabbage
- 1small onion
- 6tablespoons all-purpose flour
- 1tablespoon corn starch
- 3eggs, beaten
- 2teaspoons salt
- 2teaspoons baking powder
- 2teaspoons sugar
- 1teaspoon freshly ground black pepper
- 3 to 4tablespoons peanut oil
Nutritional analysis per serving (4 servings)
263 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 26 grams carbohydrates; 3 grams dietary fiber; 6 grams sugars; 7 grams protein; 372 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes