Making Vegetable Fritters

Vegetables cut into julienne and held together with batter can be shallow-fried to make crisp fritters or rösti. Here, a mixture of potatoes, carrots and courgettes are shown.

1. Make a batter of 50 g plain flour, 1 egg and seasonings to taste. Mix m 250 g vegetable julienne. Add spoonfuls to hot, shallow oil in a non-stick pan.

   

2. Fry the fritters over a - moderate heat turning once with a spatula until they are crisp and golden on both sides, 3-4 minutes. Drain thoroughly before serving.