Curried Summer Veggie Fritters
- 1 whole Medium Sweet Potato
- 1 whole Large Carrot
- 1 whole Small Zucchini
- 1 whole Yellow (summer) Squash
- 1 whole Small Yellow Or Vidalia Onion
- 3 whole Cloves Of Garlic
- 2 whole Large Eggs
- 1/3 cups All-purpose Flour
- 1/2 teaspoons Kosher Salt
- 1-1/2 teaspoon Curry Powder Blend Of Choice
- 1 cup Canola Oil
- Heat 1/8 inch of oil in a wide skillet to 375.
- Roughly grate sweet potato and carrot, using fo-pro or box grater. Dump shredded veggies into a clean dish cloth, twist closed and wring over the kitchen sink, extracting as much liquid from the veg as strength allows. Dump the desiccated veg into a large bowl.
- Repeat with both the squashes.
- Grate the onion and garlic directly into the bowl with the other veggies.
- Push all the veg to one side of the bowl. Crack the eggs into the empty side; beat briefly with a fork to combine. Add flour to egg mix, combine quickly (don't worry about being perfect), and then mix the egg/flour with the veggies. The veg will just be coated; this isn't a thick batter. Add the seasonings and mix again to combine.
- Add to the hot oil by 1/4-cupfuls, pressing down to flatten slightly. Pan-fry until golden brown on both sides, 4-5 minutes per side; monitor the oil to make sure it stays between 350 and 375.
- Remove finished fritters to paper towel or a draining rack. Serve immediately with dipping sauce of choice - good options include sweet chili, srihacha or peanut/satay.
carrot, zucchini, onion, garlic, eggs, allpurpose, kosher salt, curry, canola oil
Taken from tastykitchen.com/recipes/sidedishes/curried-summer-veggie-fritters/ (may not work)