Just Fritter It

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.

Vegetable and Cornmeal Fritters | Healthy Nibbles and Bits

Vegetable and Cornmeal Fritters
 
Prep time
Cook time
Total time
 
Makes 7 fritters
Author:
Recipe type: appetizer, sides
Ingredients
  • 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
Instructions
  1. 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.
  2. Coarsely chop the shredded carrots into smaller pieces.
  3. Mix the zucchini, carrots, scallions, cornmeal, salt, tumeric, and eggs in a large bowl until well incorporated.
  4. Heat a sauté pan with olive oil over medium-high heat.
  5. 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.
  6. Fry each side for about 3-4 minutes.
  7. Enjoy!

Vegetable and Cornmeal Fritters | Healthy Nibbles and Bits

Vegetable and Cornmeal Fritters | Healthy Nibbles and Bits

Q: What is your favorite kind of fritter?

 

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Comments

  1. Tiffany says

    I’m so doing this! And my personal favorite fritter has got to be either Apple (yeah doughnut) and Denver Potato Fritters with sour cream and syrup… yes, syrup. It’s delicious! I can’t wait to taste these lil’ gems. Thank you!

    • LisaLisa says

      Glad you like this, Tiffany! I’ve never tried Denver potato fritters before, but I am quite eager to try it!

  2. says

    TOTALLY going to make these (have just pinned the recipe)! Thank you :) And YES–I’m the same and feel uninspired sometimes when it comes to making lunch/dinner since salad is always my go-to dish. BUT at least it’s healthy, right?

    Stopping in from SITS Sharefest this morning and hope you have a great weekend :)

  3. Mindy says

    Made some of these fritters tonight and loved them! To your recipe, I added 2 cloves minced garlic, 1 tsp minced jalapeno, and what was left of a walla walla onion (1 TBS). I also made a yogurt sauce from another fritter recipe with a small minced garlic clove, minced fresh basil and a pinch of salt. My husband said he wouldn’t change a thing. They were very filling too. Thanks for the fritter inspiration… will be looking at my veggie garden in a whole new way :-)

    best regards,
    Mindy

    • LisaLisa says

      Mindy, thank you very much for letting me know how this recipe turned out for you! Glad that you and your husband enjoyed it. I love that you made your own modifications to the recipe, and I definitely need to try it with some yogurt sauce next time!

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