Рецепт Vegetable Fritters
Vegetable Fritters
Summer is just around the corner... right? And as I look longingly into the yard at my pathetic, decrepit, bare vegetable garden, I am reminded of all the delicious fresh veg that grows there in the summer.
This year I'm not even sure if I'll get out there. At this point I am usually at least planted. The torrential downpour of rain, however, has prevented me from venturing there. I learned my lesson several years ago. Eager to have a garden, I planted and then watched the rain wash all my hard work away.
Never fear though, should I continue to be severely (and possibly permanently) delayed, I have my CSA to look forward to! And with that I will have veggies coming out my ears, no doubt.
And so, whilst pretending like summer is coming and the incessant rain is either a: not here or b: going away soon, I have decided to make a delicious summer treat.
Veggie fritters are great because they are simple, you can add what you want, i.e. clean out the fridge, and it screams for zucchinni. And in the summer months when zucchini is e-very-where, you can put a hold on your 42 different zucchini bread recipes and make these for an appetizer, lunch or dinner. Score.
Yield: about 10 fritters
Need:
- 1 1/2 cups frozen corn, preferrably roasted (when in season, roast fresh ears of corn)
- 1 medium zucchini, grated
- 1 medium carrot, grated
- 1/2 sweet onion, chopped fine
- 1/4 cup fresh parsley, chopped fine
- 3-4 cloves roasted garlic (you can use raw garlic too, but cut it down to 1-2 cloves)
- 1/2 teaspoon salt
- 1/2 teaspoon fresh cracked pepper
- 1/2 cup flour
- 1 teaspoon baking powder
- 1/4 cup So Delicious unsweetened coconut milk
- Vegetable oil for cooking
- For the 'sauce':
- 1/2 cup Tofutti vegan sour cream
- 1/4 cup salsa (mine was canned by Autie Erin; you can also use jarred salsa or make your own)
- 1 Tablespoon sriracha sauce
Do:
Prepare a large bowl by placing one or two paper towels (or one kitchen towels) in the bottom. Grate zucchini and put it in the bowl on top of the towels. Cover with an additional towel and press the moisture out of the zucchini. You don't have to drive yourself crazy doing this, just get most of it out then remove the towels, leaving the zucchini in the bowl.
Grate carrot and chop your onion and parsley and add to the bowl. Add 1 1/2 cups frozen corn to the bowl as well.
Smash/chop roasted garlic into a small dice, or smash and add it to your veg along with salt and pepper and So Delicious coconut milk. Stir to combine.
In a small bowl, combine the flour and baking powder then add it to the vegetable mix and combine. Note: don't stir too much because it will become pasty, resulting in a more 'gummy' fritter.
Prepare your pan by adding oil and heating on medium/high heat. Make sure pan is hot before you start cooking.
When your pan is nice and hot, scoop some of your fritter batter (about 3 Tablespoons worth, give or take) into your pan. It will sizzle against the hot oil. I was able to get two or three, depending on size, in my pan at once.
Let cook on the first side for about 3-5 minutes then flip and cook the other side. Note: the 'fatter' your fritter is, the longer it will take to cook the middle... let them spread a little so they cook through evenly.
Meanwhile, make your 'sauce' by combining the Tofutti sour cream, salsa and sriracha sauce in a bowl. Taste it... if it needs a little salt and pepper, add it.
When your fritters are done cooking, transfer to a paper towel or other 'excess oil sucker aparatus' to soak up any extra oil.
Serve:
You can use a little kale or other leafy green for your 'base' then place two or three fritters on top. Serve the sauce in a little ramekin on the side... I did this because the fritters were so beautiful I wanted to be able to see the bright colors of the veg and lovely 'tan' of the cooking.
These make beautiful appetizers and a lovely light dinner. Loved by kids and big kids alike, it's a great way to use veg and eat healthy!
Enjoy!
Zucchini