I love vegetable pancakes and fritters. Whatever you want to call them I love them. I make them all the time from all sorts of different vegetables. They are good warm or cold and they make great leftovers.
I used zucchini here but you can substitute cabbage or carrots or potatoes, or kohlrabi for any or all of the zucchini in this recipe-oh, beets are good too! Use this recipe as a guide and use what you have and like.
This recipe doubles and triples easily too. Here’s what you need.
Yield: About six 3- or 4-inch fritters
- 2 medium zucchini or the equivalent or any other vegetable
- 1 teaspoon Kosher salt
- 2 scallions or grilling onions chopped
- 2 eggs, lightly beaten
- Freshly ground black pepper
- 1/2 cup any flour you like
- I like a pinch of sugar and a little sesame oil and a sprinkle of sesame seeds, these are all optional. Fresh herbs are delicious here too, bacon, shrimp, grilled tofu…pretty much anything is a nice addition to these.
- Olive or another oil of your choice, for frying
Trim ends off zucchini and grate them on the large holes of a box grater into a mixing bowl.
Put everything else into the bowl and mix thoroughly. My eggs were really yellow, kind of looks weird, but that is how it looked.
Heat a pan on the stove to medium and lightly film the pan with oil. When it is hot mound the batter on the hot pan and flatten them a bit so they cook through.
Cook them for about 3 or 4 minutes, flip them and cook 3 or 4 more minutes. Continue until all the batter is used.
I like these with a salad like in the first picture, or cut leftovers and dipping them in an Asian dipping sauce for a snack with drinks or a light lunch.
Have a great week. See you at pickup.
Fritters are such versatile little gems!