These vegetable fritters are a delicious way to enjoy a variety of vegetables in a crispy and flavorful form. Perfect as a snack or a side dish.
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In a large mixing bowl, combine the all-purpose flour and baking powder. Mix well.
Add the rice flour and stir to combine.
Add salt, curry powder, and the egg whites.
Begin mixing while gradually adding cold water, just enough to form a thick batter with a smooth consistency.
Cut the eggplant, carrot, pumpkin, and red bell pepper into thin julienne (matchstick-style) strips. Set aside.
Pour the prepared batter over the vegetables.
Stir until the vegetables are well coated with the batter.
Heat vegetable oil in a deep pan or skillet over medium heat.
Once the oil is hot, scoop spoonfuls of the vegetable mixture and gently drop them into the oil.
Fry in batches until golden brown and crispy, turning occasionally for even cooking.
Remove and drain on paper towels to absorb excess oil.
Garnish with fresh mint leaves, if desired.
Serve hot with your favorite dipping sauce or enjoy as is!
Ensure to squeeze excess moisture out of the grated vegetables to prevent the mixture from becoming too watery.
You can substitute parsley with your favorite herbs like dill or cilantro for a different flavor.
Can I make these fritters gluten-free?
Yes, you can use almond flour instead of all-purpose flour for a gluten-free option.
How should I store leftover fritters?
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven for the best texture.
What can I serve with vegetable fritters?
Serve with a side of yogurt sauce or a fresh garden salad.
Can I add cheese to the fritters?
Yes, adding cheese like feta or Parmesan can provide an extra layer of flavor.
Are these fritters suitable for kids?
Yes, these vegetable fritters are kid-friendly and a great way to include kids in the kitchen.
