Vegetable Fritters

There was frilly squash in the Hollygrove box on Tuesday and I bought some beautiful yellow zucchini at the Thursday Farmer's Market in Mid-City at American Can. You couldn't buy just one yellow zucchini, you had to buy the box (4-6) - makes sense.
So I searched for vegetable recipes. I found that vegetable fritters can come in many varieties; some have cheese, some have flour, some have both, others have neither. I went with the neither option.
This recipe can be used with any vegetable that can be grated (potatoes included).

Easy, Fast Vegetable Fritters

3 C. grated vegetables
(I used frilly squash, yellow zucchini and attempted to grate green and red peppers with varying degrees of success; minced or choopped would probably work)
1 T. finely minced onion (I used about a 1/4 of an onion)
2 eggs
oil
salt

Mix grated vegetables with onion and eggs. The batter will be quite wet.
In a large, heavy skillet, heat 3 T. oil over medium heat.
Lightly shape a handful of batter for each fritter and gently drop into the oil. Flatten the fritters with a spatula.
Let the fritters brown over medium heat until the bottoms begin to color.
Turn the fritters over and fry for several more minutes.
Drain on paper towels.
You can keep them warm in preheated 250-degree oven.
Sprinkle with salt and serve.

 

Serves 4-6

Very tasty. For seasoning, I used an herb blend in the egg mixture instead of salt, but it wasn't quite enough. It really did benefit from a little sprinkle of salt at the end. We ate them as the main course with a side of halved cherry tomatoes, but they would be a good accompaniment to a main pasta or meat dish.

Recipe from Dr. Peter J. D'Adamo