- Total Time
For a picture-perfect presentation, top these vegetable fritters with salsa or fat-free sour cream, then sprinkle with minced chives.
all-purpose flour1 cup(s)
baking powder½ tsp
baking soda¼ tsp
egg(s)1 large, beaten
low-fat buttermilk½ cup(s)
sweet red pepper(s)1 medium, cored, seeded and quartered
fresh mushroom(s)6 medium, trimmed and coarsely chopped
uncooked onion(s)1 small, trimmed and quartered
chives1 Tbsp, minced
egg white(s)2 large, beaten until stiff
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
- In a large bowl, stir together flour, baking powder, baking soda and sugar.
- In a small bowl, stir together egg and buttermilk. Stir into flour mixture.
- By hand or in a food processor, mince together pepper, mushrooms, onion and chives; add to flour mixture. Gently fold in egg whites. Season to taste.
- Warm a large, nonstick skillet coated with cooking spray over medium heat. Drop fritters by heaping tablespoons onto skillet, allowing an inch between fritters. Cook 3 to 5 minutes on one side, flip and cook until cooked through, about 2 to 3 minutes more. Yields about 5 fritters per serving.