Bob Blumer’s Veggie Fritters
Other veggies that may be added or substituted: yams, parsnips, celeriac, turnip, fennel, garlic, middle sections of leeks, green onions, fresh herbs (basil, thyme, dill, fennel tops…)
- Yield: makes 6 – 8 fritters
Ingredients
- 2 rescued potatoes* (Remove sprouts from potatoes. Do not use if they are green.)
- 1 rescued zucchini
- 2 rescued carrots
- 1/4 rescued onion
- 2 eggs, beaten
- 3 tablespoons flour
- 1 cup cup plain yogurt
- 2 tablespoons rescued olive or vegetable oil
- zest of 1 lemon
- salt and pepper
- Other veggies that may be added or substituted: yams, parsnips, celeriac, turnip, fennel, garlic, middle sections of leeks, green onions, fresh herbs (basil, thyme, dill, fennel tops…)
Instructions
- Wash veggies, but do not peel. Using the medium side of a box grater, grate potatoes, zucchini, carrots and onion and any other veggies you have.
- To a large bowl, add grated veggies, any herbs you have on hand, egg, flour, salt and pepper.
- In a small bowl, combine yogurt, lemon zest and a pinch of salt. Reserve.
- To a large pan over medium-high heat, add 1 tablespoon of oil. Drop veggie mixture in ¼ cup dollops into pan. Pat down to a pancake shape. Cook for about 3 to 4 minutes, or until bottom is browned and crispy. Flip and continue cooking until bottom is browned. Repeat with remaining veggie mixture.
- Serve with zesty yogurt.
