Vegetable fritters

Recipe from: 6/1/1998 12:00:00 AM
Ingredients 15
Servings 4
Time 50 minutes

Ingredients

  • 500
    g
    potatoes
  • 1
    turnip, grated
  • 1
    small leek, sliced
  • 1
    carrot, peeled
  • 50
    g
    celery, grated
  • 1
    courgette, grated
  • 1
    bunch parsley, chopped
  • 2
    large egg yolks
  • 30
    ml
    cornflour
  • 30
    ml
    polenta
  • 2
    ml
    nutmeg
  • salt and freshly ground black pepper, to taste
  • julienne vegetables and sauce of your choice, to serve
  • 30
    ml
    oil
  • 15
    ml
    butter
 

Method

15‑20 minutes
 
Boil the potatoes until soft, then peel and mash while still warm. Add the grated vegetables, parsley, egg yolks, cornflour and polenta. Season with nutmeg, salt and pepper. Mix well and set aside for 30 minutes. Shape the mixture into fritters. Heat the oil and butter and fry the fritters on a low heat until golden on both sides. Baste frequently while frying. Serve with julienne vegetables and a tomato or herb sauce.
 

Read more on: starch  |  shallow-fry
 

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