Make a large batch of these vegetable fritters -- you'll want to have plenty of leftovers for snacking!
Serves: Makes about 10 fritters
- 1 cup all-purpose flour
- 1 cup water
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups julienned vegetables, such as carrots, zucchini, onion, green peppers, or eggplant
- 2 tablespoons vegetable oil
- In a large bowl, whisk together the flour, water, baking powder, and salt until blended though still lumpy. Fold in the vegetables, stirring until evenly coated. In a large skillet, heat the oil over medium-high heat. Drop 1/2 cup of the fritter mixture into the skillet for each fritter. Use the back of a spoon to slightly flatten each fritter. Cook 4-5 minutes on each side, or until golden brown.
- Drain on paper towels and let cool. Refrigerate leftovers and reheat them in a toaster oven.
Reprinted from The Baby Bistro Cookbook: Healthy, Delicious Cuisine for Babies, Toddlers, and You by Joohee Muromcew. Copyright © 2003 by Joohee Muromcew. Permission granted by Rodale, Inc., Emmaus, PA 18098. Available wherever books are sold or directly from the publisher by calling (800) 848-4735 or visit their website at www.rodalestore.com.