Crisp Veggie Fritters

Wednesday, September 22, 2010

Tired of eating veggies the same way? Then try making something crunchy out of them. Something akin to potato crisps, but of course, far healthier since no unneeded preservatives or oils would be used (you're gonna cook it yourself that is why). Best eaten alone or with a glass of freshly squeezed orange juice, this veggie fritters recipe below is bound to be a hit with your whole family.

Crisp, Easy, and Delicious Veggie Fritters

½-1 whole squash grated
1-2 large carrots grated
1 stalk Welsh onions chopped
½ an onion chopped
2 handfuls mung bean sprouts washed and ends removed
2 large eggs
1/3 cup flour
¼ cup canola oil for frying


1.In a large bowl, combine all the veggies.
2.In a separate bowl beat the eggs and the flour together.
3.Heat the oil in a frying pan.
4.Pour the batter into the veggies; toss to coat well.
5.When oil is hot, place vegetable mixture in spoonfuls, pressing them with the back of the spoon to form patties as they fry.
6.Flip when golden brown.
7.When done, place on a paper towel to drain excess oil.
8.Serve hot with catsup, barbecue sauce, or any sauce of your choice.

Posted by chel.h at 10:29 PM 0 comments  

Seafood Corn Soup

Being the first dish I learned to cook, corn soup has always had that special spot in my memory. Even if do not remember how my first corn soup tasted like (I was only 11 then), I could still recall the basic ingredients. To give it a slightly different twist this time, I decided to liven it up a little by adding beaten egg and surimi, otherwise known as crabstick.

Check out my take on the traditional corn soup with this Seafood Corn Soup recipe.

Seafood Corn Soup

1 can cream style corn
5-6 pcs. crabsticks (surimi) chopped
4-5 cups chicken stock
½ an onion chopped
1 tsp. butter
1tsp. chopped green onions
1 egg beaten lightly
salt and pepper to taste


1.In a large pan, melt the butter.
2.Toss in the onions and cook until translucent.
3.Add the corn followed by chicken broth.
4.Let boil. Then adjust heat to simmer.
5.Put in all the chopped crabsticks. Stir.
6.Season with salt and pepper. Adjust taste according to preference.
7.Mix in the lightly beaten egg while stirring the soup, so as to incorporate the egg thoroughly into the soup.
8.Remove from heat and top with green onions. Serve hot.

Posted by chel.h at 10:27 PM 0 comments