Fritter Away

Of course I can cook, but not when there is mama to do it, haha!

Okay, Fun-in-the-Kitchen-Isolated-from-COVID-Cooks out there, here’s mama’s latest obsession with whatever you find in your fridge:

Easy Fritters That Work Every Time

2 cups of any vegetable or combination of same, chopped medium fine (zucchine, corn, broccoli, cauliflower, greens, onions, mushrooms, etc.)

2 tablespoons parmesan or any hard cheese you like, grated

1 scant teaspoon baking powder

2 level tablespoons flour (brown, white,  doesn’t matter)

Salt, pepper and pinch of curry powder

1 egg (and  ONLY 1 egg)

Olive oil

In the bowl of  a food processor, chop the vegetables until medimn fine, not too fine.  If the squash seem too wet, drain the mix well or squeeze out the moisture, then put the vegetable mix in a bowl.  Add all  the rest of the ingredients, egg last, mixing well to form a cohesive mass.  Brush a large skillet with olive oil, and when the skillet is quite hot, drop tablespoons of the mix into the skillet, flattening each fritter gently.  Cook until you see crisp edges, about 2-3 minutes, then flip over the fritter and do the same on that side.  They flip easily.

Serve  with lemon slices, sour cream, yogurt, or any sauce you like, but mama manages to munch several even before serving with no sauce at all!

Meanwhile, I fritter away my time watching  mice or fish on kitty videos while I wait  for a nice little bite of parmesan….

Hey, that’s a Tuxie that looks like me up in that left corner!  Does YouTube pay royalties?