Scoring a 'Victory' with Your Garden
Often the best dishes are created from ingredients you have on hand.
Use whatever vegetables you have in your garden, but make sure to include a potato or sweet potato. The starch from the potatoes helps keep these delicious fritters together. Make them gluten-free by using chickpea flour. The fritters become a meal with the addition of sautéed shrimp. Makes 10 to 12 fritters depending on size.
Ingredients
Fritters
- 5 cups grated vegetables like zucchini, carrot, onion, sweet potato or Yukon gold potatoes
- ½ cup thawed frozen peas, edamame or fresh corn kernels
- 1 cup flour or chickpea flour, plus more as needed
- ¼ tsp baking powder
- ¼ tsp dried turmeric
- ¼ tsp dried ginger
- ¼ tsp dried cumin
- ½ tsp smoked paprika
- ½ tsp salt
- 1/8 tsp pepper
- 3 Tbsp chopped fresh cilantro, Italian parsley or mint
- 2 large eggs, slightly beaten
- Canola oil for sautéing the fritters
- Optional: Sautéed shrimp
LEMON CURRY YOGURT
- 1½ cup Greek yogurt
- 2 tsp lemon zest
- 2 tsp curry powder
- 2 tsp honey or agave nectar
- Salt and white pepper to taste
Instructions
In a large bowl, combine the shredded vegetables. Using paper toweling, squeeze out as much liquid from the vegetables as possible. Add the peas, edamame or corn. Set aside.
In a new mixing bowl, combine 1 cup fl our or chickpea flour, the dried spices, salt and pepper and fresh herbs. Add the two eggs to the vegetable mixture followed by the flour mixture. Using your hands, gently work the mixture to combine. Put 2 tablespoons of the mixture in your hand and form a fritter. If it is too wet and falls apart, add additional fl our as needed. Form the mixture into 2½-inch fritters and place on a parchment-lined baking sheet pan.
Preheat oven to 350 degrees. Place enough oil in a large sauté pan to just cover. Heat on medium. When hot, gently place fritters in the pan. Do not overcrowd. You may need to cook these in batches, adding additional oil as needed. Cook fritters until lightly browned. Use a flat metal spatula to turn them over. Cook on the other side. Place a clean piece of parchment on the baking sheet pan and transfer cooked fritters to the pan. Bake for 10 to 12 minutes to finish cooking and crisp the fritters. Prepare the yogurt sauce by combining all of the ingredients together. Serve fritters with the lemon yogurt sauce and, if using, the optional sautéed shrimp.
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