Steps to Make Quick Baked vegetable fritters

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, we’re going to make a special dish, baked vegetable fritters. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Baked vegetable fritters is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Baked vegetable fritters is something that I’ve loved my entire life. They are fine and they look wonderful.

These Vegetable Fritters are perfect for kids of all ages. Packed with veggies for nutrients & eggs These Vegetable Fritters, made with zucchini, carrot, corn and bell pepper, are sure to be a hit with. Vegetable fritters are an easy way to eat more veggies. Vegetable fritters love a dipping and dolloping sauce, especially a creamy one.

To begin with this particular recipe, we must prepare a few components. You can cook baked vegetable fritters using 13 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Baked vegetable fritters:

1. Get 2 medium potatoes
2. Get 1 small onion
3. Get 2 cloves garlic
4. Take 1 cup mixed frozen vegetables (carrot, corn, green beans)
5. Take 2 cups spinach
6. Get 1 cup chickpea flour
7. Make ready 2 tsp garam masala
8. Get 1 tsp coriander and cumin powder mix
9. Prepare 1/2 tbsp chilli flakes
10. Prepare Pinch turmeric
11. Get 1/2 lemon juice
12. Make ready 1 tbsp olive oil
13. Make ready to taste Salt and pepper

Broccoli, Cauliflower, potatoes, carrots and greens in these Easy Mixed Vegetable Pakora. Baked Vegetable Frittata with roasted herb garlic vegetables, flavoured with cheese, pops of feta and topped with golden mushrooms. Paleo gluten free vegetable fritters are a quick, easy, and flexible way to eat your veggies. If you've tried replacing the egg in any of my baked recipes, you know that they come out delicate and crumbly.

Steps to make Baked vegetable fritters:

1. Serve warm with either ketcup or tamarind sauce.
2. Boil the potatoes and dice them
3. Cook the spinach until the leaves are wilted and drain the water out
4. Steam the frozen vegetables (5 -7 min)
5. Sautee the onion in olive oil and add the garlic to it when it turns translucent. Sautee for anoth 1 min.
6. Add the potatoes, spinach and vegetable mix.
7. Add the spices, mix and let it all cook for 5 mins.
8. Season with salt, pepper and lemon juice. Mix well.
9. In a mixing bowl mix the chickpea flour with some water ti bring it to the consistency of pancake batter - not too thick and not too runny, but somewhere in between. Add salt and pepper to taste. You may also season it with the same spices that were added in the vegetable mixture.
10. Add the vegetable mixture to the batter and mix well.
11. Grease a baking sheet and lay out small portions of the mixture. Bake for 20-25 min at 375 deg C.

Paleo gluten free vegetable fritters are a quick, easy, and flexible way to eat your veggies. If you've tried replacing the egg in any of my baked recipes, you know that they come out delicate and crumbly. Fritters are made from grated vegetables and grating vegetables is the worst. Veggie fritters are actually pretty easy to make. They don't require any fancy ingredients and while they are typically.

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