Crispy Vegetable Fritters

cookscountry.com

catross

subheading: GATHER YOUR INGREDIENTS:

subheading: Sauce:

⅓ cup mayonnaise

1 tablespoon prepared horseradish, drained

1 tablespoon lemon juice

Salt and pepper

subheading: Fritters:

½ cup (2 ½ ounces) plus 1 tablespoon all-purpose flour

½ cup (2 ounces) plus 1 tablespoon cornstarch

½ teaspoon baking powder

¾ cup seltzer

1 cup thinly sliced red bell pepper

1 cup shredded zucchini

½ cup shredded carrot

½ cup thinly sliced onion

½ cup fresh cilantro leaves

2 scallions, cut into ½-inch pieces

1 garlic clove, minced

1 ½ cups vegetable oil

Salt and pepper

View Nutritional Information i

subheading: KEY EQUIPMENT:

Wire Racks

The Best Rimmed Baking Sheets

All-Purpose Whisks

12-Inch Nonstick Skillets

subheading: BEFORE YOU BEGIN:

Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives. You can use tap water instead of seltzer, but the fritters won’t be as light. Shred the zucchini and carrots on the large shredding disk of a food processor or the large holes of a box grater. You may use any combination of vegetables as long as the total amount of prepared vegetables equals 3 packed cups. However, we do not recommend using corn; it pops in the hot oil. We season the batter just before frying because the salt causes the vegetables to shed water that thins the batter. To serve the fritters hot, hold the first two batches on a wire rack in a 200-degree oven. Buy refrigerated prepared horseradish, not the shelf-stable kind, which contains preservatives and additives. You can use tap water instead of seltzer, but the fritters won’t be as light. Shred the zucchini and carrots on the large shredding disk of a food processor or the large holes of a box grater. You may use any combination of vegetables as long as the total amount of prepared vegetables equals 3 packed cups. However, we do not recommend using corn; it pops in the hot oil. We season the batter just before frying because the salt causes the vegetables to shed water that thins the batter. To serve the fritters hot, hold the first two batches on a wire rack in a 200-degree oven.

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