Vegetable Fritters
Ingredients
1 1/2 pounds vegetable(s) of choice
1 large egg
1/2 cup grated or crumbled cheese
1/4 to 1/2 cup all-purpose flour (or chickpea flour, if gluten-free)
1 tablespoon finely chopped fresh herbs, or 1 teaspoon ground spices
1 clove garlic, minced
1/2 teaspoon kosher salt
Freshly ground black pepper
2 tablespoons olive or vegetable oil
Dipping sauce (optional)
Instructions
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.
In a large bowl, whisk the egg thoroughly.
Squeeze handfuls of wet vegetables, like grated zucchini, to remove excess liquid before adding them to the bowl with the egg.
Add the cheese, 1/4 cup of flour, herbs, spices, garlic, salt, and pepper to the bowl.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 non-stick, 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.
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.
Remove the fritters to a paper towel-lined large plate. Repeat making 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.
Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney