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SUMMER VEGETABLE FRITTERS

Skill Level: Intermediate
Total Time: 25 minutes
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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 medium Carrot
  • 1 small Zucchini
  • 1 small Yellow squash
  • 1 small Red onion, minced
  • 2 cloves Garlic, minced
  • 1 each Egg, local if possible
  • 1 tsp. Kosher salt
  • 1 tsp. Black pepper
  • 1 tsp. Oregano, dried
  • ½ tsp. Cumin
  • ½ cup AP Flour
  • 4 T. Olive oil, separated

Method
 

  1. Grate carrot, zucchini, and yellow squash into ribbons with a cheese grater. Set into mixing bowl.
  2. Add all ingredients, except for the olive oil, to the bowl and mix thoroughly until well incorporated.
  3. Form the mixture into small patties (using about 2 tablespoons of batter for each).
  4. Add 1 ½ of olive oil to a preheated medium sized skillet.
  5. Place 3-4 patties into oil, cook for 1 ½ -2 minutes on each side until done. Set onto a plate and cover with foil to keep warm.
  6. Prepare the rest of the patties until all of the mixture is gone, replenishing the oil as needed.

Notes

Servings: 4
Serving Size: 3 fritters
Nutrition Information:  These fritters can easily be adapted to integrate more protein such as chickpeas, cooked lentils or cashews (may need to mix into a food processor if adding extra ingredients).  Dairy free, nut free.