Who Is Mistral Dawn?

Mistral Dawn is a thirty-something gal who has lived on both coasts of the US but somehow never in the middle. She currently resides in the Southeast US with her kitty cats (please spay or neuter! :-)) where she works as a hospital drudge and attends graduate school. Taken By The Huntsman is her first effort at writing fiction and if it is well received she has ideas for several more novels and short-stories in this series. Please feel free to visit her on FaceBook or drop her a line at mistralkdawn@gmail.com

Sunday, September 3, 2017

Veggie Fritter #Recipe!

Hey Everyone!! :-)

I'm back with another summertime recipe for you! Enjoy! :-)

1/4 cup flour
1 large or 2 small zucchini grated
3 large carrots grated
4 tbsp chives chopped fine
1 tsp cumin
1 egg
1/2 tsp salt
1.5 tsp sugar
1 tbsp cornstarch
1/3 cup vegetable oil
3 tbsp rice wine vinegar
1 tbsp soy sauce
1/2 tsp crushed red pepper flakes
Salt and pepper to taste

Toss the shredded zucchini and carrots with half a teaspoon of salt and let stand 10 minutes. Wring the veggies dry in a clean kitchen towel and then put them in a large bowl and mix in the egg, flour, chives, cumin, and cornstarch. Season the batter with salt and pepper to your taste.

Heat the oil in a large skillet. Drop 1/4 cupfuls of the veggie mixture into the skillet. Press down with a spatula to flatten a bit.  Cook until golden and crisp and turn over and cook the other side to the same doneness. Put the fritters on a paper towel–lined plate and season with salt and pepper to your taste. Serve warm.

In a separate bowl, mix the vinegar, soy sauce, sugar, and red pepper flakes until the sugar is dissolved. Serve as a dip for the veggie fritters.

You can add some frozen spinach that has been thawed and drained and/or some finely chopped onion to the fritters, but you'll need to adjust the amount of flour and egg to fit the additional vegetables. Also, you can add some sriracha to the batter, if you'd like to add a little kick to it.

Bon Appetit!

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