Fritters can be made with a variety of ingredients. Here are some of mine and my family’s personal favorites!
Vegetable Fritters With Garlic Herb Dipping Sauce
Vegetable Fritters with Garlic Herb Sauce
Garlic herb dipping sauce
- 1/2 cup sour cream
- 1/2 tsp dried parsley
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/8 tsp garlic powder
- 1/8 tsp onion powder
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/2 lb. frozen broccoli florets
- 1 cup of frozen corn
- 1 carrot
- 3 green onions
- 1/4 tsp garlic powder
- 1 tsp salt
- 1/2 cup all-purpose flour
- 2 large eggs
- 3 Tbsp cooking oil
- Make the garlic herb dipping sauce first, so the flavors have some time to blend. In a small bowl, stir together the sour cream, dried parsley, dried oregano, dried basil, garlic powder, onion powder, salt, and pepper. Refrigerate the dip until ready to eat.
- Allow the broccoli and corn to thaw, or use the defrost function on a microwave thaw to them. Finely chop the broccoli. Peel and grate the carrot using a large-holed cheese grater. Slice the green onions.
- Add the broccoli, corn, carrots, and green onion to a large bowl. Also add the flour, eggs, garlic powder, and salt. Stir until everything is evenly combined.
- Heat 1 Tbsp cooking oil in a large non-stick skillet (cast iron, ceramic, or Teflon) over medium heat. Once the skillet is hot and the oil is shimmering, add the vegetable fritter batter to the skillet in ¼ cup dollops, pressing the mixture down to a flat pancake once it’s in the skillet. Cook the fritters for about 3 minutes on each side, or until deep golden brown on both sides. Cook 3 or 4 fritters in the skillet at a time, adding another tablespoon of oil between batches. Transfer the cooked fritters to a paper towel-lined plate.
- Once all the fritters are cooked, serve while still warm, with the garlic herb sauce for dipping.
- 3 cups oil for frying
- 1 cup sifted all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ teaspoon white sugar
- 1 egg, lightly beaten
- ½ cup milk
- 1 tablespoon shortening, melted
- 1 (12 ounces) can whole kernel corn, drained
- Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C).
- In a medium bowl, combine flour, baking powder, salt, and sugar. Beat together egg, milk, and melted shortening; stir into the flour mixture. Mix in the corn kernels.
- Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.
- 1 pound (about 2 medium) zucchini, grated
- 3/4 teaspoon kosher salt, divided
- 1 1/2 ounces (about 1/3 cup) all-purpose flour
- 1/4 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- 1 garlic clove, finely chopped (about 1 tsp.)
- 3 tablespoons olive oil
- 4 teaspoons reduced-fat sour cream
- 2 tablespoons finely chopped fresh chives
- Preheat the oven to 250°F. Stir together zucchini and 1/4 teaspoon of the salt in a large wire-mesh strainer set over a large bowl. Let stand until zucchini has released water, about 15 minutes. Discard liquid. Place zucchini in a kitchen towel, and squeeze to remove excess water. Add zucchini to a large dry bowl.
- Add flour, Parmesan, eggs, and garlic to the bowl with zucchini; stir until combined.
- Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium. Add 1 heaping tablespoon zucchini mixture to the skillet, flattening with a spoon to create a 3-inch round. Repeat to make 3 more fritters. Cook until golden brown and slightly crisp, about 2 minutes. Flip and continue cooking until browned on both sides, about 1 more minute. Transfer fritters to a large baking sheet lined with a wire rack, and keep warm in a preheated oven. Working in batches, repeat with remaining oil and batter.
- Sprinkle fritters with remaining 1/2 teaspoon salt, and top evenly with sour cream and chives. Serve immediately.
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