Carrot Zucchini Fritters
Growing up especially in the fall we would look for different ways to use the produce harvested from the farm. Different kind of vegetable fritters were one favorite and are very versatile. They can be served as a side or as a main dish and can easily be adapted to what produce you happen to have available. For these I had planned on making them with carrots and zucchini but then realized I had half of a red onion in my fridge from previous day so decided to add that in too.
As you’ll need to work in batches frying them, to keep the fritters warm before serving and to ensure that they are thoroughly cooked through, I put them into the 200 F oven and let them bake for an additional 15 minutes after I added the last ones.
For the dressing I used creme fraiche, but Greek yogurt or sour cream would also work as a base. Which brings me to a necessary apology, as this is one of those recipes that are not that precise, I am giving you the amounts I used and which made 10 fritters. I know that some of you enjoy the more detailed recipes.
INGREDIENTS:
Carrots grated (I used 3 skinny ones)
Zucchini grated (I used 2 skinny ones)
1/2 a red onion diced small
1/3 cup chopped curly parsley
1/3 cup all purpose flour
3 eggs
Salt and freshly ground black pepper to taste
2 tablespoons olive oil for frying (add more if needed)
DRESSING:
8 oz Creme Fraiche
1 tablespoon lemon juice
1 clove garlic grated
Salt to taste
1/3 cup chopped curly parsley
STEPS:
Preheat the oven to 200 F
Wash and peel the carrots and then grate them, wash the zucchini and grate them as well. Dice the red onion small and add all the vegetables in a medium size bowl. Add the parsley, flour, the eggs, and salt and pepper to the bowl and mix well.
In a skillet heat up 2 tbsp olive oil on medium high heat. You may need to adjust the heat level down after the first batch so the fritters won’t burn. You will need to work in batches. Use a spoon to scoop the batter into the fritters and gently press them down to create patties. Fry them for about 4 minutes on each side (for more even sized fritters you can use a cookie dough, or ice cream scoop). When the fritters are golden brown on each side first lift them on a paper towel covered plate to remove the excess oil and then place them on a parchment paper covered cookie sheet and place them in the oven. After the last batch has been fried. leave them all in the oven for an additional 15 min.
While the fritters are in the oven combine all the dressing ingredients in a small bowl. Taste and add salt and pepper if needed.
Enjoy!