No one except a sociopath likes to waste food and throwing out carrot tops (or radish tops, or turnip tops) sends a shiver down my spine. Vegetable greens make great additions to stir-fries, soups, and pestos, but these supposed scraps are also a great base for tasty little fritters.
The recipe from Food 52 (linked below) is infinitely adaptable, as it works with any green, allowing you to change with the seasons. Mix your green of choice with eggs, feta, and a few other aromatic ingredients and fry ’em up until golden brown. Turnip greens, mustard greens, and carrot tops all work wonderfully in these savoury morsels, ensuring nothing you bring home goes to waste.
The little meatless balls can be served in pasta, shoved in a sandwich, or eaten on their own as an appetizer. They’re also great at room temperature or colder, making them a great on-the-go option for vegetarian lunch boxes.