28 Oct Vegetable Fritters-Who doesn’t like fritters?
I often face the age old question at my house-how can I get my 4 yr old to eat his veggies? I have begged, threatened, pleaded and tried bribing. It usually results in a flat out refusal to eat or him taking 1 bite and then doing an exaggerated gagging act that proves all the actors aren’t in Hollywood. My son who used to love peas and carrots and even cauliflower a mere 6 months ago now claims to hate all those things. Sighhhhhh…
So I was very happy when I read Giving Vegetables a Bath in Hot Oil in the NY Times recently. The recipe is a very simple vegetable fritter, kind of a take on a potato pancake. Looked delicious, I mean who doesn’t like things that are fried, right?
Melissa Clark’s recipe in the Times calls for using carrots and zucchini to make the fritters. I surveyed my fridge and while I didn’t have zucchini I did have carrots, onions, some already roasted potatoes and some asparagus. Perfect. I could create a fritter out of those ingredients.
I grated everything (except the asparagus, which I sliced very thin into coins) into a big measuring cup until I had about 4 cups of veggies. Then I followed the directions for the batter that Melissa provided in her Times piece. Let it all hang out in the batter for 1/2 an hour and then fried in a mixture of grapeseed oil and olive oil. The result was wonderful. Light, fluffy and absolutely delicious. All it needed was a pinch of salt right when I took it out of the hot oil.
I will definitely be making these often. It is such an easy go to and I think you could use so many different combos of veggies.
In fact I was thinking that if you made smaller versions of these (like teaspoon size dollops) you could make ahead of time and then crisp up in the oven right before serving and it would make a great holiday appetizer. I am going to do that.
Veggie Fritters-Adapted from Melissa Clark
Time: 1 hour
1 cup all-purpose flour, more as needed
1 teaspoon baking powder
1 teaspoon coriander
3/4 teaspoon kosher salt, more for serving
1 cup milk, more as needed
1 large egg
1/4 teaspoon grated lemon zest
1/4 teaspoon pepper
2 large carrots, grated (about 1 1/2 cups)
3 small potatoes, grated (about 1 cup)
2 asparagus, finely sliced
1 small onion, grated
Olive oil and grapeseed, for frying.
1. To make the batter for the fritters: in a large bowl, whisk together the flour, baking powder, coriander and 1/2 teaspoon salt. In a separate large bowl, whisk together the milk, egg, lemon zest and pepper.
2. Pour dry ingredients into wet; whisk until just blended (do not overmix). Batter should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too thin, sprinkle with additional flour. Stir in the carrots, zucchini and scallions. Allow to rest for 30 minutes.
3. Fill a wide saucepan with 1 inch of oil; heat until the temperature registers 375 degrees on a deep-fry thermometer (or until a small drip of batter browns immediately). Line a cookie sheet with paper towels. Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan. Fry, turning occasionally, until golden all over, about 3 to 4 minutes. Use a slotted spoon to transfer fritters to the cookie sheet to drain. Transfer fritters to a platter or plate; sprinkle with salt and serve.
Yield: 3 dozen fritters.