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Fresh Vegetable Fritters

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Ingredients

Adjust Servings:
1 cup flour
1 1 cup milk or 1 cup beer
1 teaspoon baking powder
1/2 tablespoon honey
1/4 cup oil
2 eggs or 2 egg substitute
1/2 onion, finely chopped (optional)
salt and pepper
1 1/2 - 2 cups mixed vegetables (corn, chopped kale, spinach, grated carrots, zucchini, squash, cooked black eyed peas, leftover nood)
frying oil

Nutritional information

308.5
Calories
148 g
Calories From Fat
16.5 g
Total Fat
2.6 g
Saturated Fat
93 mg
Cholesterol
219.8 mg
Sodium
32.1 g
Carbs
2.7 g
Dietary Fiber
3.8 g
Sugars
8 g
Protein
138g
Serving Size

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Fresh Vegetable Fritters

Features:
    Cuisine:

    You can use almost any vegetable in this recipe. Grated zucchini, chopped scallions, and mushrooms all work well. Really good with hot sauce on top.

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Fresh Vegetable Fritters, You can use almost any vegetable in this recipe Grated zucchini, chopped scallions, and mushrooms all work well Really good with hot sauce on top , You can use almost any vegetable in this recipe Grated zucchini, chopped scallions, and mushrooms all work well Really good with hot sauce on top


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    Steps

    1
    Done

    Completely Mix All the Ingredients in a Bowl So There Are No Lumps.

    2
    Done

    Stir in the Vegetables Last.

    3
    Done

    Get Your Skillet Good and Hot, but Don't Turn It Up as High as It Will Go, Because This Causes the Outside of the Fritters to Brown While the Inside Stays Doughy.

    4
    Done

    Pour a Little Oil in the Skillet. You Don't Want to Fry These; You Want Just Enough Oil So the Fritter Won't Stick.

    5
    Done

    Pour in Some Batter With a Tablespoon.

    6
    Done

    If You Are Making Alot, Use 2 Skillets, as It Will Go Twice as Fast.

    7
    Done

    These Cook Just Like Pancakes; When the Tops Are Covered With Little Air Holes, Turn Them Over and Let Them Brown on the Other Side. the Last Ones Always Come Out Best.

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    Reagan Ward

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