Vegetable Fritters

1 cup all-purpose flour
1 cup water
1 teaspoon baking powder
1/2 teaspoon salt
2 cups julienned vegetables, such as carrots, zucchini, onion, green peppers or eggplant
2 tablespoons vegetable oil
In a large bowl, whisk together the flour, water, baking powder, and salt until blended though still lumpy. Fold in the vegetables, stirring until evenly coated.

In a large skillet, heat the oil over medium-high heat. Drop 1/2 cup of the fritter mixture into the skillet for each fritter. Use the back of a spoon to slightly flatten each fritter. Cook 4 to 5 minutes on each side, or until golden brown. Drain on paper towels and let cool.

Ease of Preparation: Easy

Preparation Time: 10 min

Cook Time: 15 min

Servings: makes about 10 fritters

Recipe By: Joohee Murocew

From:  The Baby Bistro Cookbook
Used with permission of Rodale

Chef Suggestions
Refrigerate leftovers and reheat them in a toaster oven.