1405 SW Vermont St.
Portland OR 97219
United States



Vegetable Fritters

Sarah West

Vegetable oil for frying

1 egg
1 cup ice cold water
1 cup all-purpose flour
1/2 teaspoon baking soda

1 carrot, cut in half crosswise then thinly sliced lengthwise
1 zucchini, cut in half crosswise then thinly sliced lengthwise
1 onion, peeled and cut into 1/4 inch slices
1 green pepper, seeded and cut into 8 lengthwise pieces
8 cauliflower florets1 small eggplant, sliced crosswise into 1/4 inch slices



  1. Sift together the baking soda and flour and set aside. Put egg in a bowl and beat smooth. Add water. Add the dry ingredients and beat a few times to mix. Set batter aside while oil heats.
  2. Pour oil into a large frying pan or wok to a depth of 1 inch. Heat oil until it reaches a temperature of 350 degrees. Cook vegetables in batches, a few minutes per side until nicely brown. Remove vegetables with tongs or a slotted spoon and drain on several layers of paper towels. Skim oil between batches to remove bits of vegetable and batter. Serve immediately with lemon wedges or your favorite dipping sauce.