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1
3
2
1/2
1/2
1/3
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3+
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#
oz
lrg
c
T
t
----
T
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-- Fritters
Vegies (1)
Mozzarella (2)
Eggs
Flour, allpurp
Salt
Pepper
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Oil for fry
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Prep - (25 min)
- Grate VEGIE fairly fine, but not to mush. Best to do this in a
Food Processor. I didn't want to wrestle my weighty processor out from
the low cupboard, so I did it in 3 batches in my 3 cup Mini-Prep®
- Grate MOZZARELLA fairly fine. I just cubed it and tossed it into
the Mini-Prep after doing the Broccoli. Who cares if it gets Broccoli on
it, it's going to all be mixed together.
- Beat EGGS moderately.
- Mix all Fritters items together until very even.
Run - (45 min approx)
- Set out wax paper and mold Batter into balls a little larger
than golf balls. Use your hands. Line the balls up on the wax paper.
- Place 3 T Oil in a large skillet (see
Comments). Bring up to about 350°F/175°C.
- Place in the pan as many Batter Balls as you can make fritters
without crowding. Flatten each one to no more than 1/2 inch thick. A
silicone spatula works well for this. When they are stiff enough, move
them around fairly often to fry evenly. When one side is lightly browned,
flip over using a thin turner, and steadied by the silicone spatula. Fry
on both sides until lightly browned and well set. Scoop out with the
turner and set on Paper Towels to drain excess oil. Add a little oil
between batches as needed - with too little oil they won't fry well -
and keep the pan temperature as close to 350°F/175°C as
you can.
- Serve, warm or at room temperature.
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