Since I live alone, I buy vegetables in small quantities and try to use them within a day or two of purchase. I’m always looking for new ways to cook them in order to avoid having to toss them as they approach the end of their shelf life. I hit the jackpot with these veggie fritters. I like to serve them with fried fish or baked chicken for a light meal. Sometimes I fry them up, drop a heavy dollop of sour cream on top, and just enjoy them all by themselves.
1 medium zucchini, grated
1 small carrot, grated
1 small red bell pepper, diced
1/2 small onion, diced
1 teaspoon minced fresh garlic
1/4 to 1/2 cup flour
1 egg, beaten
ground black pepper
3 tablespoons canola oil
grater or food processor
large (5-quart) bowl
measuring cups and spoons
medium (10-inch) skillet
ice cream scoop or large spoon
1. Wrap grated zucchini in a couple of sheets of paper towels and squeeze out as much liquid as possible. Place zucchini in bowl.
2. Add remaining vegetables, 1/4 cup flour, beaten egg, and spices. Mix well until mixture begins to pull away from bowl. If mixture is very wet, mix in additional flour, up to 1/2 cup.
3. Heat oil in skillet over medium-high heat for a few minutes until it begins to shimmer.
4. Place a scoopful of vegetable mixture into hot oil. Immediately flatten slightly to form patties, leaving at least an inch of space between them.
5. Fry until golden brown–about 2 minutes per side–then drain on paper towels.
NOTES & TIPS
• Oil for frying should reach 350 degrees Fahrenheit. No food thermometer? Place a wooden spoon in the oil. If small bubbles form around the spoon, it’s hot enough.
• Avoid adding too many patties to the oil at once. Overcrowding the skillet lowers the oil’s temperature causing fried foods to be greasy and soggy rather than crispy.
Approximately 6 patties