I love corn fritters! America’s Test Kitchen had a recipe for vegetable fritters that were also delicious. I changed it a bit to leave out the red and green peppers; really, you can use any kind of quick cooking vegetables, except perhaps tomatoes. Here’s my version:
Vegetable Fritters
1 small (8”) zucchini, grated
½ carrot, grated
1 green onion, minced
¼ cup diced onion (small dice)
½ cup flour
½ cup cornstarch
½ teaspoon salt
Dash of garlic powder
¼ teaspoon black pepper
1 teaspoon baking powder
Enough cold water to make a batter slightly thicker than pancake batter
Vegetable oil for ½ inch in large frying pan
Mix dry ingredients with water
Add in veggies, combine thoroughly
Heat oil over med high heat til just shimmers.
Using large utility spoon or ½ cup measure, scoop batter into patties, into pan, flattening them slightly. Do not crowd. Fry until golden brown on one side, turn over and fry other side til golden brown.
Drain on paper towels.
I like them plain, but may also serve with sour cream, or ranch dip, even applesauce.
That looks very good!
(I’ve noticed that ‘fritter’ can mean something deep-fried by the spoonful; or done flat, like a pancake, fried in a skillet. My friend made them like little pancakes; Nopardons’ recipe is the other style.)