The recipe for “Basic Vegetable Fritters”, page 353, is a very flexible set of instructions, allowing you to choose from an assortment of vegetables, spices of your choice, flour or breadcrumbs, and varying amounts of nondairy milk to create something different each time you make them. Be sure to read Robin’s half page description, “All About Fritters”, also on page 353, for a primer on these versatile fried cakes. Just about anything goes, and you might be inspired by what you have in your refrigerator and pantry. I decided to use a combination of mashed sweet potatoes, grated zucchini, and green onions, with flour as the binder, and just salt and pepper to season. The recipe notes indicate the texture of the mixture, prior to cooking, should be like a thick pancake batter, and that is what I ended up with. No surprise, then, that the finished product ended up looking like a pancake as well.
You can choose to eat the fritters hot off the griddle, chilled as a snack, filled with something and rolled up (if they are thin enough), or topped with gravy or some other tasty sauce. I opted to top them with Spicy Mango & Red Pepper Salsa (see my previous review).
The only change I made to the recipe ingredients was to use whole wheat pastry flour in place of the all-purpose (white) flour. I think any flour of your choice would work in this recipe. Also, instead of frying the fritters in oil, use a good non-stick skillet.
Keeping it “McDougall Friendly” check list:
- Use any whole grain recipe in place of the all-purpose (white) flour.
- Instead of using oil to fry the fritters, use a non-stick skillet, which requires no oil at all.