How To Make Fritters Out of Any Vegetable
Makes 9 (2 1/2-inch) fritters
- 1 1/2 pounds
vegetable(s) of choice
- 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
clove garlic, minced
- 1/2 teaspoon
Freshly ground black pepper
- 2 tablespoons
olive or vegetable oil
Dipping sauce (optional)
Box grater or food processor with grating disk attachment
Large skillet or frying pan, preferably nonstick
Prepare the ingredients: 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.
Blanch leafy greens: If using leafy greens like Swiss chard, add the chopped greens and their chopped steams to salted boiling water for 30 seconds. Remove with a slotted spoon and plunge them into the ice bath to stop the cooking process. Once blanched, drain and chop the greens.
Whisk the egg: In a large bowl, whisk the egg thoroughly.
Add the vegetables: Squeeze handfuls of wet vegetables, like blanched leafy greens or grated zucchini, to remove excess liquid before adding them to the bowl
Add the remaining ingredients: Add the cheese, 1/4 cup of flour, herbs, spices, garlic, salt, and pepper to the bowl.
Mix the batter: 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 nonstick, 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.
Fry the fritters: 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.
Drain the fritters: Remove the fritters to a paper towel-lined large plate. Repeat making the fritters.
Serve 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.
Storage: Fritters will last in the fridge for about 1 week. They also freeze well. To reheat frozen fritters, place them on a parchment paper-lined baking sheet and heat in a 400°F oven until warmed through and crisp again, 10 to 15 minutes.