Using a simple ratio of grated vegetables to eggs and bread crumbs, all sorts of summer and fall vegetables can be made into vegetable fritters.
When I was growing up we always had a good sized vegetable garden. At least it felt huge to a little person sent out to pick peas or lettuce for supper.
My dad was a farmer at heart and loved to tend the garden. As a young child he spent some summers working alongside a local farmer and he learned all sorts of practical tips, like how to plant squash and cucumbers on hills of dirt and to plant a border of lettuce around a garden to keep the rabbits at bay.
Vegetable fritters are versatile: Add flavour with additions like herbs, cheese and spices and you’ll have a dozen new ways to eat more vegetables.
Back in the day when heirloom vegetables weren’t very common, one year mom and dad grew a terrific assortment of heirloom tomatoes. They sprouted everywhere in the garden after dad tilled the backyard compost – filled with farmer’s market vegetable scraps from the previous summer – into the garden.
Whether you have your own garden, enjoy a weekly produce box, or buy seasonal vegetables at the local markets, come mid-summer it’s easy to become inundated with produce.
Make vegetable fritters with zucchini, kohlrabi, carrots, beets, squash, sweet potato and more.
Using a simple ratio of grated vegetables to eggs and bread crumbs, all sorts of summer and fall vegetables can get the fritter treatment. Add flavour with additions like herbs, cheese and spices and you’ll have a dozen new ways to eat more vegetables.
My Top Three Vegetable Fritter Recipes
- 3 ½ to 4 cups grated zucchini (with excess water squeezed out)
- 1 cup (scant) crumbled feta cheese
- 2 Tbsp. chopped fresh mint
- 2 Tbsp. chopped fresh oregano or 1 Tbsp. fresh thyme
- 1 tsp. lemon zest
- ½ tsp. cumin
- Freshly ground pepper
- 3 ½ to 4 cups grated kohlrabi (with excess water squeezed out)
- 2-3 Tbsp. chopped chives or minced green onion tops
- 2-3 Tbsp. chopped basil
- ½ cup grated sharp cheddar
- ¾ tsp. salt
- Freshly ground pepper
Carrot and Chickpea Fritters
- 3 ½ grated carrots
- ¾ cup chickpeas, mashed
- ¼ cup fresh cilantro
- ¼ cup plain yogurt or sour cream
- 1 tsp. curry powder
- ½ tsp. salt
- Combine your chosen combo in a mixing bowl and add:
- 1 cup panko bread crumbs
- 3 large eggs
- Stir until well combined.
- Heat a fry pan over medium, and add 1 Tbsp. oil, swirling to coat. Working in batches, drop ¼ cup portions of the mixture onto the hot pan and flatten gently with a spatula.
- Cook until deep golden brown.