Late Night Curried Vegetable Fritters
Chef Kevin Nash | Eastern PA Division
- ½ C Frozen Peas
- 1 Onion
- 1 Russet Potato (peeled)
- 1 Large Carrot
- 1 Zucchini
- 1 Yellow Squash
- 5 large Eggs
- ½ C Flour
- ½ tsp Coriander
- ½ tsp Turmeric
- 1 tsp Cumin
- 2 Tbsp Ginger, peeled & minced
- 2 Tbsp Cilantro, chopped
- Puree the onion, ginger, and cilantro and reserve. With a mandolin on a fine julienne , cut the remaining vegetables. Combine in a bowl, add peas.
- Add the onion puree and the eggs, whipped, salt and pepper to taste. Add the spices to the mixture. Slowly add the flour, after sifting, to bring the mixture to the consistency of a tight muffin batter. Form the fritter into 2 oz balls. This recipe should yield around 20 fritters.
- Serve with a yogurt sauce or an aioli.