Challenging Arts & Crafts

vegetable fritters




     Marathon cooking is a chore I enjoy when I´m at home on weekends. I call it marathon because I cook lots of various food for freezing.  It begins with my food shopping on Fridays. 

     When I´m doing food shopping, I do not have a list of ingredients to buy.. my cooking is dependent on which ingredients are being offered in the market. So my cooking evolves on the ingredients I get on my food shopping.

     I´m a practical cook and as much as possible,  I used fresh ingredients.  In winter, our supermarkets are full of imported vegetables and fruits...prices are more expensive. That´s the time that frozen veggies come into action.


After a marathon cooking over the weekend, I sometimes have vegetable leftovers...what to do?






      If ever there are veggie leftovers,  one thing I´d do 
 is to use up all to make  vegetable fritters... and here´s how I make them.



Vegetable Fritters

Ingredients
(makes about 6 fritters)


2 medium carrots, peeled and grated coarsely
1 cup zucchinis, finely cubed
1 cup green beans (if frozen, thawed) coarsely  pressed 

2 cloves of crushed garlic 

1 medium size onion, chopped 
1 cup canned red kidney beans, coarsely pressed
2 medium boiled potatoes, peeled & cut into very fine cubes

3 tablespoons flour

2 eggs
1 tbsp créme fraíche
Salt , pepper 
a dash of nutmeg
breadcrumbs to coat the fritters
olive/cooking oil

Preparation:
1. 
Steam the carrots, zucchini and the green beans for
 about 10 minutes or until medium soft.... remove from fire and set aside.

2.
 In a heated pan, fry the garlic and the onions til golden brown... set aside.

3.
Place the steamed vegetables in a bowl, add the
 garlic + onion, 
the kidney beans, and the potatoes.

4.
Add the 3 tablespoons flour, 1 egg, and the créme fraíche. 

Blend thoroughly using a wooden spoon or spatula
 until  the vegetable mixture become moist all over .
Season with salt & pepper and a dash of nutmeg.

5.
Prepare 2 plates.... 1st with 1 beaten egg + 2 tbsp milk...
 the 2nd, with bread crumbs.

Scoop around 3 tbsps of the vegetable mixture and put it  between your palms making a ball, thereby pressing it to flatten the fritters as in hamburgers.

6.

Coat each fritter with the egg mixture and then with the bread crumbs. Fry each fritter in a heated pan 
with 2 tbsp. oil turning sides 2 times until all sides are golden brown. 


Best served warm  as main dish or by-dish...





ENJOY!