green-fritters3
© 2012 Janine. All rights reserved.

Green Fritters

It was nearing the end of the week and all the vegetables in my fridge were at risk of becoming another generic stirfry. That day my friend told me she was making a green pizza, so that sparked the idea of the green fritter! I used all green veges, but you could really use any grated vegetables when making this. Plus green meals make me feel like I’m being super healthy, even though these are fried.

Green Veges | by Crumb Fight

Ingredients

1 small – medium broccoli head
1 zucchini
4 green onion stems diced
1 minced garlic clove
1/3 cup grated parmesan cheese
1 egg
1/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon chopped fresh basil
pinch of back pepper
pinch of cayenne pepper
Peanut oil (or any oil you wish)

Directions

  1. Dice the broccoli into small pieces, place them in a bowl with a little bit of water, and microwave on high for 2 mins.
  2. Place the broccoli in a bowl and mash only slightly – so that you can taste the broccoli in the batter but still have nice crunchy pieces.
  3. Grate the zucchini and squeeze dry before adding it to the broccoli mixture – you don’t want it to break apart the fritter when cooking.
  4. Dice the green onions and add to the mixture. I personally love green onions and could have made a green onion only fritter, but if you don’t like it as much you can use less.
  5. Add the egg, minced garlic, grated parmesan cheese, flour, basil, salt, black and cayenne pepper and mix well. You can season more here as needed based on your personal tastes.
  6. Heat your pan on medium-high and add enough peanut oil to cover the bottom. You want to make sure the fritters have a nice crispy crunch.
  7. Place a dolup of fritter batter into the pan and flatten. The thinner they are the crispier they’ll be.
  8. Cook for 3 – 4 minutes each side until a nice golden brown and serve immediately.

You can serve these with almost anything. I had them on a bed of mashed sweet potatoes and grilled fish. If you are making these as a snack, serve with greek yoghurt with a little grated garlic and a squeeze of lemon.

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