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Mexican vegetable fritters
Mexican vegetable fritters
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Delicious fusion of Mexican and fritters for a flavorful twist.
Ingredients:
  • 150.00 gm self-raising flour
  • 20.00 gm taco seasoning
  • 193.13 gm reduced-fat milk
  • 2 x 125g corn kernels, drained, rinsed
  • 100g green beans, trimmed, thinly sliced
  • 2 medium tomatoes, deseeded, finely chopped
  • 1 small red capsicum, finely chopped
  • 27.60 gm canola oil
  • 117.50 gm reduced-fat sour cream
Instructions:
  • In a bowl, sift flour and seasoning. Create a well in the center. In a separate jug, whisk together milk and egg. Pour the milk mixture into the flour mixture and whisk until smooth. Add corn, beans, tomato, and capsicum. Stir well to combine.
  • In a large frying pan over medium heat, heat one-third of the oil. Spoon 1/4 cup of vegetable mixture into the pan and spread it with a spatula to form a 10cm diameter fritter. Repeat to make 4 fritters.
  • Cook until bubbles appear on the surface, then flip and cook until golden and cooked through. Transfer to a plate and cover with foil to keep warm. Repeat with the remaining oil and vegetable mixture to make 12 fritters.
  • In a bowl, mix together sour cream and fresh coriander. Serve the fritters with the creamy herb mixture.

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