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(Serves 2.)
Quantity is approximately 15 Fritters.
Ingredients:
Three florets of cauliflower
Three florets of Broccoli
Half a large Zucchini
Two heaped tablespoons of flour
One cup water
Two replacement egg powder
Four tablespoons of water
One vegetable stock cube
Extra Virgin Olive Oil
Method:
Grate the zucchini on the large oblong holes of the grater with the skin on.
Place the above-mentioned vegetables into a colander
above a pot of boiling water and steam until tender.
Making the batter:
- Add two heaped tablespoons of flour into a mixing bowl.
- One cup of water and add to the flour to form a paste.
- Crumble the vegetable stock cube into the flour mix.
- Add two teaspoons of egg powder to a cup, mix four tablespoons of water and stir the water and egg powder until it thickens.
- When it becomes too thick, add a little more water.
- When it is ready, pour the egg paste into the batter.
- Examine the steamed vegetables. Has it reached the level of tenderness?
- If so, empty the colander with the vegetables directly into the flour mix and gently stir.
- Add a dash of extra virgin olive oil to a non-stick fry pan.
- Please ensure the steamed vegetables are covered with the batter before scooping a tablespoon into the frypan.
- Flatten with the back of the spoon and fry the mixture on moderate heat until the edges of the mixture turn golden.
- Flip over to the other side to cook.
Enjoy!
Julie Eden