Vegetable Fritters


I had some friends over recently for a ‘tasting’… which was basically an excuse to get together to try out some new recipes.. on a willing audience. I do have some wonderful friends – they all accepted and no one asked what I would be cooking! Awesome friends indeed!!

Of the 5 recipes I made, the hands down favourite was the one I was most worried about; a recipe for Crispy Vegetable Fritters, from the energetic and talented Chef, Curtis Stone. The batter… well, did not look like batter and looked very unappetizing… I started cooking them. Then I tried one – before my guests arrived! Very similiar to a Potato Pancake or Latke. Very tasty.

Half a recipe of ‘batter’

In his description of the recipe, he says “if you are on the hunt for ways to get the people in your life to eat more veggies, look no further. These crispy fritters taste like you’re eating something naughty but they’re packed with healthy vegetables.” Curtis is right on all counts.

Cooking the fritters
 

So, here’s the recipe for you to try… you really should. I’ll bet kids especially, would go mad for them!!

Crispy Vegetable Fritters

1 russet potato, peeled
1 carrot, peeled
1 zucchini, ends trimmed
1 onion, halved and very thinly sliced
2 teaspoons sea salt (I used Kosher salt)
2 large eggs
Freshly ground black pepper
1/3 cup olive oil
1 cup sour cream
¼ bunch fresh dill, leaves coarsely chopped to equal about 1 ½ tablespoons

Using a mandoline or a julienne peeler, cut the potato, carrot, and zucchini lengthwise into long spaghetti-like strips. Toss the strips, the onion slices and the salt together in a medium bowl. Let the vegetable mixture stand for 10 minutes, or until the salt has drawn out some of the moisture from the vegetables. Then place the vegetables in a colander to drain the excess moisture. Squeeze the vegetables between your hands to extract as much moisture as possible.

Using a fork, beat the eggs and ¼ teaspoon black pepper in a large bowl to blend well. Add the vegetables and stir to coat them with the eggs.

Heat 1 ½ tablespoons of the oil in a large heavy sauté pan over medium high heat. Working in batches and using about ¼ cup of the vegetable-egg batter for each fritter, spoon the batter into the hot pan and form thin patties about 3 inches in diameter. Fry for 4 minutes on each side, or until the fritters are golden and crisp on the outside. Transfer the fritters to paper towels to absorb any excess oil.

Meanwhile, stir the sour cream and dill together in a small bowl; season with black pepper. Place the fritters on a platter and serve with the sour-cream dill sauce or mango chutney.
 

Finished product… 
 
When you make them again, and you will, change up some of the vegetables. I’ve used Parsnips… Sweet Potatoes… Red Onion… with delicious results each time. You could also add other herbs, seasonings and really make them your own; I might try them ‘under’ Eggs Benedict. After all, I do have some Foaming Hollandaise waiting in the freezer. Brunch anyone….?

 

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