Vegetable Fritters


U.S. Metric Ingredients
3 3 Eggs, beaten
8 fl oz 240 mL Milk
8 oz 240 g Flour
1 tbsp 15 mL Baking powder
½ tsp 2 mL Salt
½ oz 15 g Sugar
12 oz EP 350 g EP Vegetables: Choice of corn, cooked diced carrots, baby lima beans, diced asparagus, diced celery or celery root, turnip, eggplant, cauliflower, zucchini, parsnips



  1. Combine the eggs and milk.
  2. Mix together the flour, baking powder, salt, and sugar. Add to the milk and eggs and mix until smooth.
  3. Let the batter stand for several hours in a refrigerator.
  4. Stir the cold, cooked vegetables into the batter.
  5. Drop with a No. 24 scoop into deep fat at 350°F (175°C). Hold the scoop just above the hot fat when dropping. Fry until golden brown.
  6. Drain well and serve.

Per serving: Calories, 140; Protein, 4 g; Fat, 6 g (37% cal.); Cholesterol, 45 mg; Carbohydrates, 19 g; Fiber, 1 g; Sodium, 230 mg.


For lighter fritters, beat egg whites separately and fold into batter.

Fruit Fritters

Increase sugar to 1 oz (30 g). Use fresh, frozen, or canned fruits such as blueberries, diced pineapple, or apple. Fruit must be well drained. Dust each portion with powdered sugar at service time. (Batter may be seasoned with cinnamon, vanilla, brandy, or other appropriate flavoring.)