Vegetable Fritters

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Fritters are a the perfect summertime dish to help use up veggies from your garden.  They’re super versatile – you can substitute any veggies that you like or have on hand.  Serve them as appetizers, or they make a delicious side dish along with fish or chicken off the grill, but in the summer when I’m in the mood for a light meal I think they make a fantastic lunch or dinner by themselves.

I’m sending this recipe to Reeni of Cinnamon & Spice for her Side Dish Showdown.  July’s theme is Anything Goes! 

I’m also sending this recipe off to Chaya of Sweet and Savory for My Meatless Mondays!

Vegetable Fritters
 
(Yield:  Serves 4 as a side dish or 2 as a main)
 
1 medium zucchini, diced small (about 2 c diced)
1 small ear cooked corn, cut of the cob (about 1/2 c to 3/4 c corn)
3 spring onions (white and green parts), thinly sliced (reserve 2 TB of the thinly sliced green parts)
1/4 c all-purpose flour
1/2 tsp salt
1/4 tsp pepper
2 large eggs, beaten
1/2 c low-fat sour cream
1/4 c plain, low-fat yogurt
1/4 tsp seasoned salt
Canola oil (for shallow frying)
 
Large skillet
 
Preheat the oven to 200F.  In a small bowl, toss together the zucchini, corn, spring onions, flour, 1/2 tsp salt, and 1/4 tsp pepper.  Stir in the beaten eggs just until combined.  Pour enough oil into a large skillet to generously coat the bottom.  Heat the skillet over medium to medium-high heat, then drop the vegetable batter by the rounded tablespoonful into the hot oil and cook until golden brown on both sides, flipping once (about 5 minutes per side).  Turn the heat down if the fritters start to brown too quickly. 
 
Once the fritters are cooked, transfer them to a paper towel-lined plate to drain any excess oil, then transfer them to a baking sheet and keep them in warm the oven until all the fritters are made.  Repeat this process until all the batter is gone. 
 
In a small bowl, combine the sour cream, yogurt, seasoned salt, and 1 TB sliced spring onion greens.
 
Serve the fritters garnished with the sour cream mixture and the remaining 1 TB of sliced spring onion greens.



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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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