Allergy free curried vegetable fritters recipe

No, they aren't burnt but the oil did get a bit hot at one stage. Never mind, a little crisp never hurt anyone.

Ingredients

• 1 cup Orgran self-raising flour
• 2 tsp Orgran No Egg whisked with 60mls until thick
• ½ cup goat’s milk, may need a tad more after mixing
• 1 medium zucchini, finely grated
• 1 large carrot, peeled, finely grated
• ½ cup small orange sweet potato, peeled, finely grated
• 1 small red capsicum, finely chopped
• 1 medium corncob, kernels removed
• 3 shallots, thinly sliced
• 2 teaspoons mild curry powder
• Olive oil for cooking

To serve

• ½ cup plain yoghurt (for those who can have cow's milk)
• 1 tablespoon finely chopped fresh mint leaves

Method

• Sift the flour into a bowl and make a well in the centre.
• Whisk the goat’s milk and No Egg mixture together in a separate small bowl.
• Add the milk mixture to flour and whisk and beat until smooth.
• Using your hands, squeeze the excess moisture from zucchini and carrot.
• Add the zucchini, carrot, sweet potato, capsicum, corn, shallots and curry powder to batter.
• Stir to combine.
• Heat 1 tablespoon of olive oil in a frying pan over a medium heat.
• Using a ¼ cup to measure the mixture per fritter. Flatten the mixture slightly once poured into the pan. (Treat them like pikelets.)
• Cook for approximately 2-3 minutes each side or until golden and cooked through.
• Transfer the fritters to a plate lined with a paper towel.
• Add more oil to pan between batches if necessary.
• Repeat to cook the remaining mixture.
• For those who can have cow's milk, just before serving stir the mint through the yoghurt.

Note

• When you get to the bottom of the bowl of mixture, try not to scoop up too much of the liquid pooling at the bottom. Doing this will only make the fritters soggy and hard to cook without burning.
• For finger food it is best to cut each into four triangles.