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Vegetable fritters

Category Egg & pastry dishes

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  • 35 minutes
  1. 4 eggs
  2. salt, pepper
  3. 500 g vegetables (e.g. zucchini, carrots, spring onion, bell pepper)
  4. fresh parsley, basil or dill
  5. 3 tbs flour
  6. 2 ts baking powder
  7. 1 ts fat, oil or butter

1. Season the eggs with salt and pepper, whisk with a fork. Clean the vegetables and chop them up together with the herbs in the Quick Cut. Mix the flour, baking powder, vegetables and egg mixture in a bowl.

2. Heat the pan on highest level up until the perfect temperature for roasting is reached. Switch to a medium level, add fat and spread it around evenly.

3. Add four small portions of batter to the pan and roast for approx. 2 minutes on both sides.

4. Roast the rest of the mixture in the same way. Serve with crème fraîche or garlic dip.

Tip

  • Garlic dip: Mix the curd or cream cheese with chopped garlic, season with salt and pepper.

This recipe has been tested and approved by AMC.

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Cooking method

Open roasting

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