Author Notes
I make these often with different vegetables and they always turn out to be delicious. They are crispy on the outside and light in the middle and make a great lunch or side dish.
—Leith Devine
Ingredients
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1
small butternut squash, peeled and grated
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2
zucchinis, grated
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1
small onion, grated
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1/2 cup
flour
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1 tablespoon
baking powder
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1/2 cup
jack cheese, shredded
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1/2 cup
parmesan cheese, grated
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2 teaspoons
salt
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1 teaspoon
white pepper
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2 tablespoons
olive oil
Directions
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Grate the butternut squash, zucchini, and onion and place into a fine mesh wire strainer. Squeeze out as much liquid as possible so the vegetables are dry.
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In a large bowl, place drained vegetables and mix with the flour and baking powder. Stir to combine.
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Add the jack and parmesan cheese and stir to combine. Add salt and pepper to taste. Let sit for 15 minutes before cooking.
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Heat up a large frying pan. When hot, add 1 TB olive oil.
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Drop the fritter batter 1 TB at a time into the pan. Flatten out the fritters so they'll cook evenly.
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Cook until brown on one side and the top batter looks less shiny. Flip and cook another 3-5 minutes or until bottom is browned.
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Remove fritters from pan and set them on paper towels to drain any oil. Put the remaining olive oil in the pan and repeat with the rest of the batter.
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Serve with sour cream.
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