Little Chefs In The Kitchen
Veggie Garden Fritters
· 1 potato
· 1 carrot
· 1 small onion
· 1 cup flour
· 2 eggs
· A pinch of salt
· 1 cup oil (for frying)
Get your veggies ready! You can use any kind you like. Peel the potato and carrot, and peel the skin from the onion.
Put the potato, carrot, and onion into a mixer or blender. It's like making a colorful garden smoothie!
Pour the veggie mixture into a big bowl.
Add one cup of flour, crack in two eggs, and add a pinch of salt. Now, give it a good mix until everything is all blended together. Your mixture should be like thick, lumpy pancake batter.
Put the oil in a frying pan and ask a grown-up to heat it up. It should be hot but not too hot—you can sprinkle a tiny bit of flour into the oil to check. If it sizzles, it's ready!
Carefully use a spoon to scoop some of your veggie batter and drop it into the hot oil. It's like making mini veggie pancakes!
Fry them until both sides are golden and crispy. It won't take too long, about two-three minutes on each side.
Once they're done, take them out and let them cool a bit.
They are now ready to taste. Dip them in your favorite sauce and take a big, tasty bite.