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  Added: Aug 24, 2010  •  Visited (514)  •  Print version Print this recipe (52)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Assorted Vegetable Fritters
What You Need:
  • 1 small eggplant, sliced
  • 1 zucchini cut in ╝-inch slices
  • 1 small cauliflower, separated into flowerets
  • 1 recipe Thin Fritter Batter with 1 or 2 tablespoons additional liquid, if needed
  • Cooking oil
  • Almond leaves (or other greens, optional)

  • How To Cook:
    1. Prepare eggplant by slicing into ╝-inch slices.

    2. To remove bitterness from this otherwise delicious vegetable, lay slices onto a board and sprinkle the tops of each slice with salt.

    3. Let stand for 30 minutes. When time is up, wipe off excess salt and soak slices in a bowl of water for about 10 minutes.

    4. Remove eggplant from water, drain on paper towels; then dip in fritter batter, one piece at a time. Heat oil to 375░F degrees.

    5. Using a slotted spoon, drop several slices into hot oil and fry until browned on one side, then turn and brown on other side.

    6. Remove and drain on paper towels. Place on ovenproof platter and keep warm in low oven until other fritters are finished.

    7. Dip the remaining vegetables into batter and fry as above. Serve on almond leaves with a favorite vegetable sauce.

    To Serve: 6 - 8
    This recipe is also available in:
    Cuisine ╗ Americas ╗ Cuba
    Main Ingredient ╗ Vegetables ╗ Eggplants
    Main Ingredient ╗ Vegetables ╗ Zucchini
    Main Ingredient ╗ Vegetables ╗ Cauliflower
    Dish ╗ Appetizers


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