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VEGETABLE FRITTERS WITH
TOMATO SAUCE |
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Click here for a Printer Friendly Version |
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Makes 12
2 potatoes
1 carrot
2 zucchini
4 1/4 oz sweet potato, peeled
1 small leek
2 tbsp plain (all-purpose) flour
3 eggs, lightly beaten
Oil, for frying
Fresh Tomato Sauce
1 tbsp oil
1 small onion, finely chopped
1 garlic clove, crushed
1/2 tsp ground paprika
3 ripe tomatoes, finely chopped
1/4 cup finely shredded fresh basil |
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Finely grate the
potatoes, carrot, zucchini and sweet potato.
Finely slice the leek (white part only).
Using both hands scoop the vegetables.
Squeeze out
as much excess moisture as possible.
Combine well in a large mixing bowl.
Sprinkle flour over vegetables, and combine.
Add eggs and mix well.
Heat about 1/4 inch of oil in a frying pan.
Drop 3 tbsp of mixture in a neat pile.
Use a fork to gently form mixture into a 4-inch
round.
Fry 2—3 at a time for 3 minutes each side over
medium heat until golden.
Drain on paper towels.
Keep warm.
Repeat with remaining mix.
To make Tomato Sauce:
Heat the oil in a small pan.
Add the onion, garlic and paprika; cook over
medium heat 3 minutes, or until soft.
Add the tomatoes, reduce heat to low.
Cook 10
minutes, stirring occasionally.
Stir in the basil. Serve warm. |
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