I love making fritters because it’s such a great way to use less than fresh vegetables.
Fritters are basically the vegetables shredded, except corn, a batter and a large skillet to fry them up like pancakes.
Serve as a side dish to any meat, chicken or seafood. Less carbs than potatoes, rice or pasta, and gives you a side that tastes like a heavy starch.
- Zucchini, corn, butternut squash, carrots, sweet and regular potatoes
- For harder vegetables, do this before processing
- Lightly parboil, steam cauliflower, broccoli, spinach
- Squeeze out all water
- Onions can be added to pretty much any fritter
- Shredded spinach is nice as an added vegetable with zucchini or butternut squash
- Too many vegetables will result in a fritter that won’t stay together
- Fresh or dried herbs work just fine. Dill, basil, cinnamon, allspice, ground clove or nutmeg all work with vegetables
- Fresh garlic is awesome in any fritter recipe
- Parmesan and other hard cheeses work with most vegetables
- Cheddar is great for corn, zucchini, and cauliflower fritters
Carrot Ginger Vegetable Fritters
Batter (for 2 cups of shredded vegetables)
- 2 extra-large eggs
- 2/3 c flour
- 2 T oil
- 1/2 t salt
- 1/2 t pepper
- 1/2 c cheese (if using)
Vegetables and Seasoning (dependant on fritter variety you choose)
- 2 c shredded carrot
- ½ c shredded sweet onion
- 1 t dill weed
- ½ t ground ginger
- 1 T hot Chinese mustard
Oil for Frying
- 1/2 c approximately. Should cover about ⅔ of the bottom of the skillet
- If cooking in batches add more for the second batch. Make sure to get the new oil hot again before putting in the fritter
- Shred carrots (or other veggies) raw
- Lightly salt shredded vegetables and let sit 10 minutes before you squeeze out the water
- The less water the MORE crispy brown your fritter will be
- Squeeze out water after veggie shredded in a kitchen towel – much as you can
- Oil has to be very hot but not quite 350 degrees. Oils should only cover about half the pan.
- Fritters cook up in about 2 minutes on each side and are done once they are nice and brown
- Remove when firm to the touch and place on paper towels temporarily to remove excess oil.
- Serve immediately and ENJOY!
- Batter should be thicker than pancake batter
- Non-stick skillet best
- Hot oil can splatter. Flip low and slow. Or get a utensil like a tablespoon to place on the uncooked side, spatula on the underside to flip to reduce splatter.