INGREDIENTS
- 2 medium pipino, ends trimmed and shredded (about 2 cups)
- ¼ kalabasa, ends trimmed and shredded (about 1 1/2 cups)
- 2 carrots, peeled, trimmed and shredded (about 1/2 cup)
- 1/2 tbsp + 1 tsp kosher salt
- 3 cloves garlic, minced (about 1 1/2 tbsp)
- 2 large eggs
- 1 cup unbleached, all-purpose flour
- 1 tsp baking powder
- 1/2 tsp freshly ground black pepper
- Canola oil, for frying (or any high-temp cooking oil)
INSTRUCTIONS
- In a medium mixing bowl, combine the pipino, kalabasa and carrots.
- Sprinkle with the 1 tbsp kosher salt and stir well to combine.
- Let this mixture sit for about 15 minutes, or until a lot of liquid has been released.
- Squeeze the liquid out with a clean kitchen towel or a double layer of cheesecloth.
- Transfer back into the mixing bowl.
- In a small bowl, whisk together the 1 tsp salt, flour, baking powder and pepper.
- Add to the veggie mixture, as well as the eggs and garlic, and stir the whole thing together until well-mixed and no very wet or very dry patches remain. It should all be a uniform, slightly sticky batter.
- Heat about 1/4-inch of oil in a cast-iron skillet over medium high heat until just starting to shimmer. With clean hands or a small ice-cream scoop, transfer small balls of the batter to the hot oil to form fritters about 2 1/2-inches in diameter. Lightly press down with a spatula until slightly flattened.
- Fry until the edges crisp up, about 3-4 minutes. Flip and fry for another 3-4 minutes.
Happy cooking!
Credits to: oruntilgoldenbrown.com
