My very first introduction to fritters was one of those gigantic artery-clogging, awful-for-my-health-but-admittedly-pretty-tasty apple fritters that you typically find in bakeries and doughnut shops. It wasn’t until I started cooking more when I realized that the word “fritters” is simply a generic term for deep-fried dough or battered vegetables, fruit and meat. I made my vegetable fritters healthier by pan-frying them. I also added a touch of tumeric to give these fritters a hint of curry taste. Looking for more meals with bold flavor? Try these: Slow Cooker Curried Chicken Tacos with Avocado Crema
Smoked Salmon and Grilled Halloumi Avocado Toast
