Fritters are delicious. Who doesn’t love a fried pancake, crisp on the outside, warm and mushy on the inside? So good. And the purely coincidental, added bonus of these fritters are that they are HEALTHY. Yep, really healthy. And my son gobbled them up like they were fast food chicken nuggets.
Fritters. They’re what’s for dinner. So let’s get started.
I’m not a veggie lover. BUT, with fritters I figured the more the merrier. This recipe is jam-packed with veggies. You could always substitute, add or leave out some of the veggies based on what you have or any food aversions. But I pretty much threw the kitchen sink into these.
About 3 cups broccoli, cauliflower & carrot mixture, chopped
2/3 cup fresh spinach, chopped (before cooked)
1/3 cup onion, finely chopped
1-2 garlic cloves, minced
1/2 cup whole wheat flour (or flour of choice)
1/3 cup grated Parmesan cheese
1 large egg
Salt & Pepper to taste
EVOO for frying
Water for boiling
Yields about 8 fritters.
I started out by boiling the carrots, broccoli & cauliflower for about 4-5 minutes to soften. DO NOT OVERCOOK or they will be hard to work with.
While you wait for those to soften, chop the onion, garlic & spinach and sauté in a tiny amount of EVOO until the spinach is cooked. If you use too much oil, the fritters will not stay together as well, so take it easy!
Place the broccoli, cauliflower & carrot mixture into a strainer and allow to drain thoroughly. Then gently pat dry to remove excess water. Chop the broccoli and cauliflower into small florets and place them in a bowl. Sidenote: I food-processed the carrots, only because my son has a weird thing about carrots and I didn’t have shredded since I used the organic veggie trio above. If you have shredded carrots, there’s no need to food-process them. Just chop along with the broccoli & cauliflower. Throw in the sautéd veggies as well.
At this point, all veggies should be in the bowl.
Next, add the Parmesan, flour and seasons.
Whisk the egg and toss that into the bowl. Mix all ingredients until thoroughly combined.
Heat oil in a non-stick pan over medium heat until it sputters when you flick some water into it (from a distance!!!) Once it’s hot, spoon approximately 1/4 cup of mixture into pan for each fritter. Press lightly to flatten to about 2-2.5 inch wide fritters and cook for about 4 minutes, then flip and cook another 4 minutes (or until golden brown). Then, just serve and enjoy the veggies of your labor!
Recommended Pairing: Grilled White Fish or Salmon, Grilled Chicken.