Recipe

Vegetable Fritters Recipe

	Yogalaura / All my dishes 7 months, 3 weeks ago I always use cauliflower and/or broccoli andI have added spinach, corn, green beans. if I ever have leftover cooked vegetables, I freeze them and add them to the next batch of veggie fritters. I just soak them in hot water to defrost. Then chop and go. ... More Prep:15m Cook:20m Servings:5	Yogalaura
	eggs fritters

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Ingredients

8 cups vegetables

5 eggs, beaten

1 cup grated parmesan cheese (I use ¾ cup nutritive yeast flakes available at Lakewinds in the bulk refrigerator section. They are a vegetarian source of B-12.)

¼ cup chopped fresh parsley (I have never added this – I never have it around!)

1 teas salt

Onion and garlic powder to taste (I now mince up a ½ cup onion)

½ teas pepper

½ cup unbleached white flour (I also use barley flour)

½ - 1 cup safflower oil.

Directions

Blanch vegetables until softened but crisp. Drain well and chop into very small pieces (I essentially mince them.)

In a bowl, beat together the eggs, cheese or yeast, parsley, salt and pepper. Then stir in the vegetables. Sprinkle in the flour a little at a time, stirring until well-mixed.

In a pan, heat ½ inch of oil until a drop of water immediately sputters and evaporates. If oil begins to smoke, turn heat down a notch.

Place heaping tablespoons full (I use an ice cream scoop), into the pan. Turn and fry other side. (I use a nonstick skillet because I can use less oil.)

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