If you haven’t noticed already, I love my vegetables, and I do my best to eat a huge serving of them with every lunch and dinner. Salads are generally my go-to dish, but even I find them uninspiring sometimes. After all, a hungry girl like me can fill herself up with raw leaves, beans and avocados for only so many days in a row. I stared at my refrigerator for a long time yesterday, wondering what to do with those vegetables lurking within the depths of the crisper. And then it hit me–I should just fritter it!
My very first introduction to fritters was one of those gigantic artery-clogging, awful-for-my-health-but-admittedly-pretty-tasty apple fritters that you typically find in bakeries and doughnut shops. It wasn’t until I started cooking more when I realized that the word “fritters” is simply a generic term for deep-fried dough or battered vegetables, fruit and meat.
I made my vegetable fritters healthier by pan-frying them. I also added a touch of tumeric to give these fritters a hint of curry taste.
- 1 1/4 cups shredded carrots
- 1 medium zucchini
- 3 scallions, sliced
- 2 eggs, whisked
- 1/2 cup corn meal
- 3/4 tsp salt
- 1/2 tsp tumeric
- 2 TBS olive oil
- Grate the zucchini coarsely and let it sit for about 5-10 minutes so that it releases some of its water content. Give the grated zucchini an extra squeeze and drain out all the excess water.
- Coarsely chop the shredded carrots into smaller pieces.
- Mix the zucchini, carrots, scallions, cornmeal, salt, tumeric, and eggs in a large bowl until well incorporated.
- Heat a sauté pan with olive oil over medium-high heat.
- Once the pan is heated, scoop out 1/4 cup of the mixture. Place it in the pan, and flatten the mixture so that it looks like a small patty. Repeat for the rest of the mixture.
- Fry each side for about 3-4 minutes.
Q: What is your favorite kind of fritter?