Winter Vegetable Fritters

Ingredients

• ¼ pound carrots (1 to 2 carrots)
• ¼ pound water chestnuts, preferably fresh but canned may be used
• ¼ pound cabbage
• 1 small onion
• 6 tablespoons all-purpose flour
• 1 tablespoon corn starch
• 3 eggs, beaten
• 2 teaspoons salt
• 2 teaspoons baking powder
• 2 teaspoons sugar
• 1 teaspoon freshly ground black pepper
• 3 to 4 tablespoons peanut oil

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    506 calories; 31 grams fat; 6 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 9 grams polyunsaturated fat; 44 grams carbohydrates; 6 grams dietary fiber; 12 grams sugars; 14 grams protein; 279 milligrams cholesterol; 2277 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 to 4 servings

Preparation

1. Scrape the carrots. If using fresh water chestnuts, peel them. Trim any heavy core from the cabbage and peel the onion. Finely chop all these vegetables. If using a food processor for chopping, do each vegatable separately.
2. Place the chopped vegetables along with all the remaining ingredients except the oil in a food processor and process for a couple of seconds, just until the ingredients are blended.
3. Heat a frying pan or a wok and add the oil. When the oil is hot, spoon in three tablespoons of the batter to make a pancake about four inches wide. Fry two to three minutes until golden brown on one side. Turn and cook on the other side until crispy and golden. Remove from pan and keep warm. Repeat until all the batter is used. Cut pancakes into wedges and serve.