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Pumpkin, zucchini and carrot fritters
1 serving
Peel any of the vegetables, cut into wedges, cook in a small amount of water. Pass the cooked vegetable through a meat grinder or wipe through a sieve. In the resulting vegetable puree, preventing it from cooling, add eggs, put salt, sugar, vinegar or rustic milk, pour in flour mixed with soda and knead well, then bake the fritters in a hot frying pan.
Peel any of the vegetables, cut into wedges, cook in a small amount of water. Pass the cooked vegetable through a meat grinder or wipe through a sieve. In the resulting vegetable puree, preventing it from cooling, add eggs, put salt, sugar, vinegar or rustic milk, pour in flour mixed with soda and knead well, then bake the fritters in a hot frying pan.
butter - 2 tbsp. spoons, vinegar - 2 tbsp. spoons, flour - 1 kg, eggs - 2 pcs., soda - 0.5 tsp, vegetables - 1 kg
