Veggie Fritters

By Vicky | Things I Made Today
August 3, 2016
0 Comments
♦ 1 Save ▴

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
⎙

Edit Recipe Add Photos

Author Notes: Pick any veggie combination, shred 'em up, mix with flour and egg, and fry on a skillet. Voila! Great for babies (and adults). —Vicky | Things I Made Today

Serves: 3-4

  • 1/2 pound vegetable like carrots, zucchini, squash, broccoli, sweet potatoes, or potatoes; pealed if skin is tough and shredded
  • 2 stems or 2 handfuls of greens like kale, swiss chard, spinach, beet greens, or collards; chopped
  • 1/2 small onion, 2 scallions, or 1 shallot, minced
  • 1/2 teaspoon baking powder
  • 1/4-1/3 cups all purpose flour
  • 1 egg, whisked
  • olive oil or vegetable oil for frying
  • Greek yogurt, plain yogurt, or sour cream for serving
  1. If you're using a wet vegetable like zucchini or squash as your main, you'll want to squeeze out the liquid. You can do this by wrapping the shredded vegetable in a cheese cloth or clean kitchen towel and wringing it out.
  2. Combine vegetable, greens, onion, salt, and baking powder in a large bowl. Stir in ¼ cup flour and mix until flour is well incorporated into vegetables. Add in egg and mix. If mixture feels too wet, add in additional flour, 1 tablespoon at a time.
  3. Heat a tablespoon of oil in a heavy bottomed skillet over medium high heat. Drop in 2-3 tablespoons of fritter batter and push down gently with a spatula. Fry until golden brown on one side, about 2 minutes. Flip and brown on remaining side. Repeat until all of batter is used up.

More Great Recipes:
Vegetable|Appetizer|Side|Vegetarian

💬 View Comments ()