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The broccoli and cauliflower
have to be pre-cooked. If you have leftovers, great – use
them, if not, par-boil the fresh or frozen vegetables in
salted water for a few minutes, just to soften. Drain well.
In a large bowl, mix together
all your batter ingredients. You may need more milk so add it
accordingly. You want the batter to be light, not thick and
lumpy.
Heat a good 2 inches of oil in
a deep skillet. Salt and pepper your vegetables. Dip a cluster
into the batter, and tap against the side of the bowl to
remove any excess. Drop it into the hot oil and fry until
golden brown. Repeat with the rest of your vegetables. When
they are done, remove to drain on paper towels.
Susie’s Note:
These vegetable ‘fritters’ are a wonderful accompaniment to
hot soup. |
