We're sorry, there seems to be an issue playing this video. Please refresh the page or try again in a moment. If you continue to have issues, please contact us here.
Loading Video...
Recipe courtesy of Trisha Yearwood
Veggie Fritters with Southern Chive Dip
Getting reviews...
- Level: Intermediate
- Total: 50 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 584
- Total Fat
- 45 g
- Saturated Fat
- 5 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 4 g
- Sugar
- 16 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 639 mg
- Level: Intermediate
- Total: 50 min
- Active: 35 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 584
- Total Fat
- 45 g
- Saturated Fat
- 5 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 4 g
- Sugar
- 16 g
- Protein
- 5 g
- Cholesterol
- 8 mg
- Sodium
- 639 mg
Ingredients
Directions
Special equipment:
a deep-fry thermometer- Fill a Dutch oven a little less than halfway with the oil. Bring to 375 degrees F over medium-high heat. Place a cooling rack on a baking sheet.
- Whisk the flour, muffin mix, cornstarch and a pinch of salt in a large bowl. Slowly whisk in the seltzer, trying to avoid any lumps, and stopping when your mixture is a touch thinner than pancake batter. Add the vegetables to the batter one type at a time—the vegetables will all have different cooking times—and toss to coat. Add the vegetables to the oil a few at a time. Fry, turning frequently, until they are golden brown and crispy, 2 to 3 minutes. Remove to the cooling rack and repeat with the remaining vegetables. Sprinkle with salt as they come out of the oil.
- Stir together the mayonnaise, chives, lemon, sriracha and ginger in a small bowl. Serve the veggie fritters hot with the chive dipping sauce.
