Here's an easy, versatile, and FREEZABLE weeknight dinner packed full of good-for-you veggies. Pan-fried, these little nuggets boast an irresistible crispy crunch. Paired with a favorite dipping sauce or homemade aioli, these are the perfect finger food even picky eaters will love!
These Vegetable Fritters are made in partnership with our friends at Montana WIC in support of their Summer of Veggies and Farm Direct Program, and inspired by the good folks at The Kitchen.
Vegetable Fritters
Rated 5 stars by 1 users
Category
Dinner
Servings
4-6
Prep Time
30 minutes
Cook Time
15 minutes
Crispy, crunchy, and packed full of good-for-you veggies, these fritters are an endlessly adaptable way to cook your Farmer's Market haul or use up vegetables you have on hand. We've given you some suggested ingredients to start, but once you have the basics down there's no end to the combinations you can create. Add cheese, aromatics, and spices to compliment your veggie combo. Experiment, explore, and enjoy - and don't forget the dipping sauce!
Author:Chef Eduardo Garcia
Ingredients
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1 1/4 lb vegetables of choice. We used Corn, Beets, Zucchini, Onion, Asparagus, Spinach, Carrots...
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1 large egg
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1/4 cup grated or crumbled cheese (optional)
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1/4 to 1/2 cup all-purpose flour (sub. chickpea flour for gluten free)
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1 TBSP finely chopped fresh herbs, or 1 tsp ground spices
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1 clove garlic, minced
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1/2 tsp kosher salt1/2 tsp Montana Mex Mild Chile Seasoning (optional)
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Freshly ground black pepper
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2 TBSP Avocado, Olive, or Vegetable Oil
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Aioli or other dipping sauce of choice (optional)
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Box grater or food processor with grating attachment
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Large skillet or frying pan, preferable nonstick or cast iron
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Flat slotted spatula
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Mixing bowl
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Paper towels
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Large plate
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Cutting board
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Knife
EQUIPMENT
Directions
Prepare the ingredients: Grate root vegetables like carrots, parsnips, and sweet potato on the large holes of a box grater. Grate and drain zucchini and summer squash. Chop and steam cauliflower and broccoli florets. Cut corn off the cob.
Blanch leafy greens: If using leafy greens like Swiss chard, add the chopped greens and their chopped steams to salted boiling water for 30 seconds. Remove with a slotted spoon and plunge them into the ice bath to stop the cooking process. Once blanched, drain and chop the greens.
Whisk the egg: In a large bowl, whisk the egg thoroughly.
Add the vegetables: Squeeze handfuls of wet vegetables, like blanched leafy greens or grated zucchini, to remove excess liquid before adding them to the bowl.
Add the remaining ingredients: Add the cheese, 1/4 cup of flour, herbs, spices, garlic, salt, and pepper to the bowl.
Mix the batter: Use a spatula to mix everything together so that it's evenly combined.
Test the batter: Check to see if you can form a patty in your hands and it holds together. If not, add a little more flour to the mixture.
Heat the oil and add the batter: Heat the oil in a large skillet or frying pan, preferably cast iron or nonstick, over medium-high heat until shimmering. Drop 1/4 cup of batter into the pan, flatten it slightly with a flat spatula, and continue dropping more batter, leaving about 2 inches of space between the fritters and being careful not to overcrowd the pan.
Fry the fritters: Let the fritters cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the patties with the spatula and cook until browned on the second side, 2 to 3 minutes more.
Drain the fritters: Remove the fritters to a paper towel-lined large plate. Repeat making the fritters.
Serve the fritters: Transfer the fritters to a plate and serve warm, at room temperature, or cold with a dipping sauce of your choice, if using.
Video
Note:
Storage: Fritters will last in the fridge for about 1 week. They also freeze well. To reheat frozen fritters, place them on a parchment paper-lined baking sheet and heat in a 400°F oven until warmed through and crisp again, 10 to 15 minutes.