VEGETABLE
'FRITTERS'
One of my
favourite places for holidays is Corfu, and two of my favourite foods there are
courgette and aubergine fritters.
I make a
(vaguely) similar thing but NC, obviously not as good as those thick with a
light fluffy batter and drenched in olive oil, but good all the same.
I just sliced
the courgettes and aubergines, dipped in egg white and polenta and baked with
frylight.
They were
nice and crunchy and good with a garlic dip.
Onion rings
and mushrooms can be done like this too.
Add garlic salt to
the polenta with chopped parsley to make garlic mushrooms.