Re: Tonight I made SunFlower, Pea Shoot and Zucchini fritters

[Guest guest]

I can't tell you how good these little things were. I made enough for two days.

And all I used was one cup of flour, one cup water and one egg and then threw in

some of my shoots, onions, etc. Easiest thing I have EVER done. The onion REALLY

gives it flavor. I just started a new batch of bean sprouts. In about 4 or so

days when they are ready, I'm going to make them with bean sprouts (a bit

different than my bird's nest patties) because there are no bread crumbs

involved.

I bet these will be be amazing.

I did find one thing out. If you want crispy, you have to serve them right away.

I mean, they are fine the next day but they were not crispy, even though I put

them in a frying pan and heated them up. I bet if I had put them in the

convection oven, they might have been crispy.

That will be ANOTHER experiment.

lol

Melody

> >

> > Well, shoot me in the foot if this wasn't the most delicious thing I ever

made. Last night I went online to youtube and looked up Korean Fritters. I

watched video after video and said " I can do that with any vegetable,

obviously " .

> >

> > So I had all these pea shoots and sunnies that were in a ziplock bag. I had

a zucchini. So here's what I did. (Sorry no video, didn't think to make one but

it's SO easy).

> >

> > Just dice an onion and cut up the sunnies and the pea shoots.

> >

> > In a bowl, mix one cup flour, one cup water and an egg. I used Spelt flour

so to make a thicker batter I had to add 1/4 cup of regular flour

> >

> > Make the batter (and for me, no salt, but you can add salt to taste).

> >

> > Throw all the veggies in the batter and mix up.

> >

> > In a hot frying pan (I used safflower oil, but one can use extra virgin

organic coconut oil which I plan to use next time) or any oil you prefer.

> >

> > You just take spoonfuls and drop it in, pressing down. It makes thin nice

sized fritters. Keep turning until golden brown.

> >

> > Alan likes it with applesauce and I like it with greek yogurt.

> >

> > Let me tell you, the fact that I grew this in my living room (except for the

zucchini and onion of course, lol), well it was the bomb.

> >

> > This is so cool.

> >

> > Oh, I even chopped up the outside skin of a tomato to give it some color. In

the youtube video they added hot red pepper. I'm not brave enough to try that.

> >

> > But it does make a colorful fritter.

> >

> > Melody

> >

>