Crispy Vegetable Fritters
If you are on the hunt for ways to get the people in your life to eat more veggies, look no further. These crispy fritters taste like you’re eating something naughty but they’re packed with healthy vegetables.
Put a big basket in the centre of the table with a bunch of other brunch dishes, and watch them disappear. They’re also a fantastic snack reheated in the microwave and served with a dollop of chutney, so make extras.
- 1 russet potato, peeled
- 1 carrot, peeled
- 1 zucchini, ends trimmed
- 1 onion, halved and very thinly sliced
- 2 teaspoons sea salt
- 2 large eggs
- freshly ground black pepper
- ⅓ cup olive oil
- 1 cup sour cream
- 1½ tablespoons fresh dill, leaves coarsely chopped
- 3 tablespoons fresh mint, chopped
YIELD: about 16 fritters
COURSE: Lunch and Sandwiches
- Using a mandoline or a julienne peeler, cut the potato, carrot, and zucchini lengthwise into long spaghetti-like strips.
- Toss the strips, the onion slices, and the sea salt together in a medium bowl. Let the vegetable mixture stand for 10 minutes, or until the salt has drawn out some of the moisture from the vegetables.
- Then place the vegetables in a colander to drain the excess moisture. Squeeze the vegetables between your hands to extract as much moisture as possible.
- Using a fork, beat the eggs and ¼ teaspoon black pepper in a large bowl to blend well. Add the vegetables and stir to coat them with the eggs.
- Heat 1½ tablespoons of the oil in a large heavy frying pan over medium-high heat. Working in batches and using about ¼ cup of the vegetable– egg batter for each fritter, spoon the batter into the hot pan and form thin patties about 8cm in diameter. Fry for 4 minutes on each side, or until the fritters are golden and crisp on the outside.
- Using a metal spatula, transfer the fritters to paper towels to absorb any excess oil.