Veggie Fritters
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
- 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.
- 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.
- 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:
Vegetables|Appetizers|Side Dishes|Swiss Chard|Broccoli
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