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This is an excellent way to use leftover
vegetables and also a simple vegetables recipes. I like to spoon a
little mustard mayonnaise sauce on top and serve the fritters as an
appetizer or put them alongside grilled chicken breasts.
Makes 6 to 8 servings
Mustard mayonnaise Sauce
1/2 cup mayonnaise, prepared or homemade
1/4 cup sour cream, regular or light
2 tablespoons Dijon style mustard
1 tablespoon fresh lemon juice
Fritters
1 cup cooked cauliflower flowerets, mashed
1 cup cooked mashed potatoes
1 cup cooked chopped carrots, mashed
2 tablespoons minced onion
1 clove garlic, minced (optional but recommended)
2 large eggs, beaten
1/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 cup chopped fresh parsley
Salt and freshly ground black pepper to taste
Oil for deep frying
To make the mustard mayonnaise sauce, in
a small bowl beat together the mayonnaise, sour cream, mustard, and
lemon juice. Refrigerate several hours.
In a large bowl, combine the mashed
cauliflower, potatoes and carrots. Stir in the onion and garlic. Beat
in the eggs and then the flour that has been mixed with the baking
powder. Stir in the Parsley. Season well with salt and pepper.
In a deep fat fryer or deep heavy
skillet, heat the oil to 375F.
Drop the vegetable mixture by
tablespoonfuls into the hot fat. Fry in batches until golden brown,
about 2 minutes per batch. Remove with a slotted spoon and drain on
paper towels. Dust lightly with salt. Server very hot, garnished with a
little of the mustard mayonnaise sauce. Pass the remaining mustard
mayonnaise sauce separately.
Note: if it is necessary to fry in
batches, keep warm in a 300 F oven until all are fried. Serve at once.
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