In what I’m calling “very good news,” the kind souls over at The Kitchn have devised a formula for turning almost any vegetable into a crispy, cheesy fritter. Given the fact that the easiest ways to get me to eat my veggies are to crisp them up and add cheese, I’m pretty delighted.
Photo by Alpha.
The formula itself is pretty simple; to fritter-ize practically any plant part, you’ll need:
Veggies + Aromatics & Spices + Cheese + Binding Agent
You can choose one vegetable, or several – or how ever many you have languishing in your crisper drawer – but keep in mind that each one may need to be prepped a little differently. Luckily, The Kitchn has plenty of prep tips:
- For Carrots, Parsnips, and Sweet Potatoes: Just grate them up and throw them in.
- Corn: Slice directly from the cob or scoop out of a freezer bag.
- Zucchini and Yellow Squash: These have a fairly high water content, so you’ll want to drain them first. Just grate them into a colander, toss the shreds with some salt, and let everything hang out for a bit. Press down on the squash with a wooden spoon to push out as much water as you can, then wrap in a clean kitchen towel and squeeze with all of your might,
- Cauliflower and Broccoli: Steam until tender, then use a potato masher to break the florets up into tiny little pieces.
- Kale, Swiss Chard, Collards, etc.: Blanch, cool, and squeeze out any excess liquid using a clean dish towel. Chop ’em up and stir ’em in.
Click the link below for detailed instructions, but it’s all pretty easy once your vegetables are prepped. As soon as you have your veggies sorted (you’ll need about a pound and a half), you need to choose your cheese (1/2 cup crumbled or grated) and aromatics (one tablespoon freshly chopped herbs, or one teaspoon ground spices). Combine everything in a big bowl with a whisked egg, some flour, and some garlic, form it into patties, and fry.
How To Make Fritters Out of Any Vegetable [The Kitchn]
This article has been updated since its original publication.