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
Ingredients
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1/2 pound
vegetable like carrots, zucchini, squash, broccoli, sweet potatoes, or potatoes; pealed if skin is tough and shredded
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2
stems or 2 handfuls of greens like kale, swiss chard, spinach, beet greens, or collards; chopped
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1/2
small onion, 2 scallions, or 1 shallot, minced
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1/2 teaspoon
baking powder
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1/4-1/3 cups
all purpose flour
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1
egg, whisked
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olive oil or vegetable oil for frying
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Greek yogurt, plain yogurt, or sour cream for serving
Directions
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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.
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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.
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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.
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