Also, I have been thinking about food waste.
I thought vegetable fritters would be one solution to reduce vegetable waste.
So, I searched for new vegetable fritter recipes and found:
Mother Earth News – Vegetable Fritters
Taste Without Waste – Vegetable Fritters
The Guardian – Vegetable Fritters
The Kitchn – How to Make Fritters Out of Any Vegetable
While I enjoyed reading these recipes and learned a few things, either I did not have all the ingredients or it seemed too complex for me, so I went back to my fritters recipe and made few revisions.
leftover tomato and onions, diced
1 garlic clove, diced
1 cup of frozen diced mixed vegetables
2/3 cup flour
1/2 tsp baking powder
1/2 cup milk
3 dashes of Tabasco Sauce
¼ cup white cheese, grated (optional)
ground black pepper to taste
Garnish: Lime Juice
Makes about 12-15 small fritters.
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Place diced tomato, onion and garlic in a small bowl, microwave for one minute on high. Set aside.
Place frozen mixed vegetables in a small bowl, microwave for two minutes on high. Set aside.
Mix dry ingredients in a bowl.
Add egg, milk, and Tabasco Sauce, mix well.
Smash batter lumps with the back of your spoon to make batter smooth.
Add tomato, onion, garlic and vegetables to batter.
Add grated cheese.
Add oil to medium or large skillet.
Heat oil until it sizzles.
Use large spoon to scoop up batter mixture.
Drop the batter mixture into skillet, leave room for other fritters.
Press down on batter mixture with spoon to flatten.
Cook on medium heat for about 2-3 minutes on each side until fritter is brown on both sides.
If fritter is thick, cook a little longer on each side to avoid uncooked batter.
Remove cooked fritters to a plate, drain oil.
Sprinkle with a little lime juice.
Note: did not use Basil.
Alternative: Canned Spinach Fritters
All I did was make the batter and mix in two tablespoons of twice drained canned spinach instead of tomato, onion, garlic and vegs, and cooked the fritters the same way as the vegetable fritters.
Ideas for future fritters: use diced cooked potatoes, shredded carrots, or mashed beans; spices: cumin or paprika.
While my fritters came out well, the amount of dirty dishes and utensils I made was overwhelming. Plus, I am on my fourth hot plate and this one is finicky, too, and my new skillet cooks unevenly, so I had to move the fitters around in the skillet to the areas where they would cook not burn.
If I had had any fritters left, I would have frozen them.
But, I think next time, I will slice and dice the veggie items, put them in containers and store for a bit. Then, make up a batch of dry batter mix and store it in a container.
Then, maybe when I make fritters next, it might be easier. Who knows.