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
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
- 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.
- Enjoy!
Looking for more meals with bold flavor? Try these:
Slow Cooker Curried Chicken Tacos with Avocado Crema
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!
Lisa says
Glad you like this, Tiffany! I’ve never tried Denver potato fritters before, but I am quite eager to try it!
Charlotte 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 🙂
Lisa says
Thanks for stopping by, Charlotte! And thanks for pinning the recipe–hope you enjoy these!
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
Lisa 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!
Cheri says
How many calories are in these? These look so yummy!
Lisa says
Thanks, Cheri! I don’t usually do calorie counting on my recipes, so I can’t give you a definitive answer. However, you can use the recipe creator function on MyFitnessPal to calculate the calories!
Tina Jagroop says
Hi. I’m from Trinidad and I tried your recipe. I used zucchini, carrots, brussel sprouts, banana peppers,garlic and onions. I also added a splash of lemon when I took the fritters out. The taste was sensational. Thank you for the recipe! I thoroughly enjoyed it.
Lisa Lin says
Hi, Tina! Thank you so much for trying out my recipe!! I can’t believe my recipes make it all the way over to Trinidad! I’m so glad you enjoyed it!
Kanayo says
Hi,
What other vegetables can I use to replace zucchini and scallions because here in Nigeria you can’t get such.
Kanayo.
Lisa Lin says
Hi Kanayo, you can replace them with onions, poatoes, or any root vegetable!
Fran says
Just made these, used a bit of mixture for my taster, scrummy!!!
Had to sub shallot for scallion but great eating. Will heat up in dry frypan when lunch is ready, cant wait.
Lisa Lin says
Thanks for trying the recipe, Fran! I genuinely appreciate it!
britney says
I made this tonight for my family. This taste all good ,we enjoyed it . I will make this again ,next time I want to try saute the vegetables first.
Kendra says
Absolutely loved this recipe!! Followed the instructions as stated (maybe used 1/4 cup more carrots). I was a little skeptical of the batter after mixing everything together. But once I flipped them over after placing them in the pan, they held together perfectly! Taste was divine, although next time I think I will add some minced garlic for a little extra zing!
Pooja says
Hi! I would love to try this – do you think there would be a good substitute for eggs here as we have an egg allergy in the house.
Lisa Lin says
Have you ever tried flax eggs (1 tablespoon ground flax mixed with 3 tablespoons water)?
David says
I am a veggie lover! You have a lot of great recipes here! I probably can’t try them all but these cornmeal fritters will be the first in line!