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Fritters Out of Any Vegetable

Fritters Out of Any Vegetable

Fritters Out of Any Vegetable

Fritters Out of Any Vegetable


What You Need


1 1/2 pounds vegetable(s) of choice

1 large egg

1/2 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)


Box grater or food processor with grating disk attachment

Large skillet or frying pan, preferably nonstick

Flat spatula

Mixing bowl

Paper towels

Large plate


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.

Recipe Notes

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.

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