|Pastry: Savory & Sweet|
|by Michel Roux|
Michel Roux (London, UK) is one of today's most celebrated chefs. His Waterside Inn in Bray, England, has held three Michelin stars for an astonis...
Results 1 - 10 of 107 for vegetable fritters
Cook spinach according ... 2 inches of vegetable or peanut oil ... tomato sauce per serving. Recipe may be doubled or tripled. 6 servings (30 fritters).
Sift flour with ... smooth. Dip prepared vegetables into batter, drain ... other desired seasonings to batter, or to your vegetables before dipping them.
About 30 minutes ... and squash. Pat vegetables very dry with ... round. Cook 3 fritters at a time, ... while cooking remaining fritters. Yield: 8 fritters.
Saute vegetables in 1 tablespoon ... butter in fry pan. Spoon 2 tablespoons of batter on skillet. Cook until light brown on both sides. Makes 8-10 fritters.
Mix raw vegetable with batter. Fry in oil (about tablespoon size scoops).
Saute mushrooms, onions, ... drain thoroughly. Combine vegetables with eggs, salt, ... sides. Serve with sour cream or applesauce. Makes 12 to 14 fritters.
Mix above ingredients together. Pour into hot oil in frying pan (almost like a pancake). Cook until golden brown.
Beat eggs, flour, milk, salt and baking powder until smooth. Add beans, zucchini and onion. Hat 1/2 inch oil in bottom of frying pan on medium heat. ...
(Eggplant, Squash, Zucchini, Turnips or Corn - or a mixture of these.) Mix and drop by teaspoon into hot fat. Cook 5-7 minutes and drain on paper ...
Blend first 4 ... portions of cooked vegetables into batter and ... cauliflower, asparagus and broccoli make delicious fritters. Drain on paper towel and serve hot.
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