Make a batch of fritters using any soft veggie, like raw zucchini, yellow squash, or even cooked veggies, like yams or broccoli stems.

These are ”potato pancakes” with another vegetable.

Leave the fritters alone for a good 3 minutes before checking. They should have strong caramel color before flipping

INGREDIENTS: Substitute yams or yellow squash

  • zucchini – 2-1/2 LBS, or yellow squashcoarsely grated
  • salt – 1 tsp
  • eggs – 2
  • feta cheese – 2/3 cup or pecorino romano
  • bread crumbs, dry – 1/2 cup unseasoned, or Panko
  • flour- 1/4 cup
  • scallions – 2 cups, (1 bunch), minced
  • garlic, fresh – 2 tsp, (2 med. cloves), minced
  • parsley, fresh – 1/2 cup
  • mint, fresh – 3 TBS chopped (or 1-1/2 TBS fresh marjoram)
  • salt – 1/2 tsp
  • baking soda – 1/4 tsp, promotes browning
  • pepper – 1/8 tsp
  • vegetable oil – 2 TBS or more to fry fritters

INSTRUCTIONS: If using cooked veggies, finely mince and skip salting step below

  1. Grate squash and place in a colander then toss with one tsp salt and allow salt to release liquid for 30 minutes. Do not rinse off the salt.
  2. Place the zucchini in a kitchen towel and gather all the corners to seal in the zucchini. Twist the toweling to wring out as much liquid as you can
  3. Make the batter by combining the eggs, bread crumbs, flour, scallions, garlic, parsley, mint, salt, baking soda, and pepper. Add the zucchini to the batter only after the next step
  4. Preheat the oven to 200 degrees while heating a large skillet under medium heat
  5. Add the oil and when just beginning to smoke, fill a 1/4 cup measure and pour batter into skillet, press out to about a half-inch with the bottom of the measuring cup. Add more fritters, but cook in two batches so as not to crowd the skillet.
  6. When golden flip and repeat; 2 to 3 minutes on each side. Be sure they are deeply brown
  7. Place in covered plate in oven and continue with remaining batter
  8. Serve warm

Be sure to leave untouched while sautéing for at least 3 minutes to form a crust. Left:

Served with roasted salmon, cauliflower pickle, and brown rice; Right: served with shells in marinara and sweet/sour meatballs

I love to serve with apple sauce or sour cream. Here are some purple yam and sweet potato versions

Purple yams

Sweet Potatoes

2022 Recipes by B. Hettig

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s