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Backcountry chef Gregor Waters from Northern Edge Algonquin in northwestern Algonquin Provincial Park takes us through the quick and easy instructions to frying up seasonal root vegetable fritters while camping.
This tasty, one-pan meal features pack-hardy ingredients so you can eat fresh even days into your trip. (And, this recipe is even gluten free!)
Ingredients:
5 Cups grated root veggies (rutabaga, parsnip, potatoes, etc)
3 medium onions
1 large head of garlic
4 eggs
1/4 C spices
2 C gluten-free baking mix
2 TBS baking powder
— Makes 48 fritters
