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Recipes

Bob Blumer’s Veggie Fritters

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

  1. 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.
  2. To a large bowl, add grated veggies, any herbs you have on hand, egg, flour, salt and pepper.
  3. In a small bowl, combine yogurt, lemon zest and a pinch of salt. Reserve.
  4. 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.
  5. Serve with zesty yogurt.