Book 1 Page 38 VEGETABLE FRiTTERS Batter: 1 cup flour or whole wheat flour ½ teaspoon baking powder ½ teaspoon salt 1/8 teaspoon pepper 2 eggs, beaten Summer squash option: 3 cups summer squash, shredded 1 cup onion, minced or 2 garlic cloves, minced 1 tablespoon parsley, fresh, chopped, optional Corn option: 2 cups corn 2 tablespoons milk Mix batter ingredients until smooth. Add one of the vegetable options and mix gently. Very lightly spray oil on an iron griddle and heat to medium hot. Drop a large spoonful of batter onto iron griddle. Grill until golden, turn and heat on second side until done. ----------------------- Special Thanks We gratefully thank and acknowledge those that have contributed to this cookbook. We appreciate each recipe, tip and historical tid-bit we received. Our contributors ranged from West Virginia residents and agribusiness owners to West Virginia Department of Agriculture employees to those who have West Virginia ties and even those that just hold a special place in their hearts for West Virginia. Without each and every piece of information we received, this cookbook would not be possible. We feel sure you have not only allowed us to engage appetites, but also memories! Contributors can receive a complimentary copy of this cookbook by contacting the West Virginia Department of Agriculture at 558-2210. Additional requests for complimentary copies can be made at 558-3708. “For Non-Profit Use Only”
Posted on: Sat, 03 Aug 2013 23:50:20 +0000
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