VEGETABLE FRITTERS RECIPE

 

INGREDIENTS:

• 2 CUPS SHREDDED CABBAGE
• 1 CUP JULIENNED CARROTS
• 2 EGGS
• 1/2 CUP FLOUR (ADJUST AS NEEDED)
• SALT AND PEPPER TO TASTE
• (OPTIONAL: CHOPPED GREEN ONIONS, GARLIC POWDER, OR HERBS)
• OIL FOR FRYING

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INSTRUCTIONS:

1. IN A LARGE BOWL, COMBINE CABBAGE, CARROTS, AND EGGS. MIX WELL.

2. ADD FLOUR GRADUALLY UNTIL MIXTURE HOLDS TOGETHER. SEASON WITH SALT, PEPPER, AND OPTIONAL FLAVORS.

3. HEAT A LITTLE OIL IN A SKILLET OVER MEDIUM HEAT.

4. SCOOP SPOONFULS INTO PAN, FLATTEN SLIGHTLY, AND FRY 2–3 MINUTES PER SIDE UNTIL GOLDEN BROWN.

5. REMOVE AND DRAIN ON PAPER TOWELS. SERVE HOT.

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