Wayne Gisslen

Vegetable Fritters

Preparation info
  • Portions:

    10

    Portion Size: 3 oz 90 g ), 2 pieces
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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

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