Veggie Fritters

Total Time: 35 mins

Prep: 10 mins

Cook: 25 mins

Yield: 4-6 Servings

INGREDIENTS:

2 teaspoons vegetable oil
3 large eggs
1/2 cup all-purpose flour or rice flour
1/4 cup asparagus, finely chopped
1/4 cup scallions, finely chopped
1/4 cup red bell pepper, finely chopped
1/4 cup mushrooms, finely chopped
1/4 cup carrots, grated
1/4 teaspoon salt
1/2 cup water, ice cold

DIRECTIONS:

Fill a pitcher or glass with ice and 1/2 cup or more cold water and set aside.

Place a medium (8 to 10 inch) nonstick or well-seasoned skillet over medium-low heat. Coat bottom with vegetable oil and allow to heat.

In a bowl, whisk eggs just until frothy. Add flour and salt and whisk to combine. Add chopped vegetables and stir to blend. Add 1/2 cup ice water loosening the mixture and mix again to blend.

Make sure your skillet or pan has been preheated and oil is hot. Pour your batter in the center of your skillet and using a fork or spatula flatten out your mixture across the pan. Keep stove on medium-low heat and cover pan for 5 minutes. After 5 minutes remove the lid and check the bottom of your batter for a golden brown by lifting the edge with a spatula. Leave the lid off and cook for another 5 minutes. Once the bottom has reached that golden color, flip your batter over to brown the other side for another 10 minutes. Once browned on both sides you can slide the fritter onto a plate and serve warm with a side of soy sauce.

For easy flipping you can place a plate (the same size of your pan) over the top and turn fritter onto the plate, then slide the fritter off the place and back into you pan with the uncooked side down.

You can also opt to make small dollar size fritters by scooping a tablespoon (or using an ice cream scoop) of batter onto your skillet. Frying in batches will cook each fritter faster so make sure you flip each one once the bottom has reached a golden color.