Winter Vegetable Fritters Recipe

Name: Winter Vegetable Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 pound carrots (1 to 2 carrots); 1/4 pound water chestnuts, preferably fresh but canned may be used; 1/4 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

Servings: persons

1/4 pound carrots (1 to 2 carrots)
1/4 pound water chestnuts, preferably fresh but canned may be used
1/4 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

1
Scrape the carrots.
2
If using fresh water chestnuts, peel them.
3
Trim any heavy core from the cabbage and peel the onion.
4
Finely chop all these vegetables.
5
If using a food processor for chopping, do each vegatable separately.
6
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.
7
Heat a frying pan or a wok and add the oil.
8
When the oil is hot, spoon in three tablespoons of the batter to make a pancake about four inches wide.
9
Fry two to three minutes until golden brown on one side.
10
Turn and cook on the other side until crispy and golden.
11
Remove from pan and keep warm.
12
Repeat until all the batter is used.
13
Cut pancakes into wedges and serve.

659

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 pound carrots (1 to 2 carrots), 1/4 pound water chestnuts, preferably fresh but canned may be used, 1/4 pound cabbage, 1 small onion, and more.

Yes, Winter Vegetable Fritters falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Winter Vegetable Fritters

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions