by Maria Mamora
Merry Christmas! Today's #FeedMeFriday features a gluten-free sweet vegetable fritters recipe my mom likes to make. These fritters can be served as a snack or as an appetizer, served with sour cream, yogurt, etc. We like to dip these into some hot and sweet chili sauce! You may substitute the vegetables with your favorites (cabbage, corn, etc). Try it out and let me know what you think!
Ingredients: ½ medium onion, minced 2 garlic clove, minced 1 shredded carrot 1 shredded zucchini 1 shredded summer squash 1 cup gluten-free flour ¼ teaspoon salt 1/8 teaspoon pepper 2 tablespoon corn starch 2 eggs, lightly beaten ¼ cup canola oil ¼ cup of water
1. On a skillet, heat oil on medium heat. 2. Combine all vegetables, onion, garlic, eggs, flour, corn starch, salt, and pepper. 3. Slowly add in water (start with ¼ cup of water). If the consistency of the mixture is too dry, add in more water. If too watery, add more flour. Stir the mixture until it is combined. 4. Line a plate with paper towels. Once the oil is hot, add the vegetable fritter batter to the skillet in 1-2 tablespoon dollops, flattening the mounds slightly and spacing them at least 1 inch apart. 5. Cook the fritters for about 3 minutes on each side, or until deep golden brown on both sides. Cook 3 or 4 fritters in the skillet at a time, adding another tablespoon of oil between batches. Transfer the cooked fritters to a paper towel-lined plate. 6. Serve fritters immediately with a choice of condiment (sour cream, yogurt, or my favorite, chili sauce).
Maria Mamora is an EFHou cofounder.