Vegetable Fritters

Vegetable Fritters are versatile and delicious snacks or appetizers that can be made with a variety of raw vegetables. This Italian-style fritter recipe allows you to get creative and use any vegetable you have on hand. While salting the raw vegetables improves texture, it is optional. Just remember to squeeze out any excess moisture before proceeding with the recipe. These fritters can be made with zucchini, but you can also try other vegetables like sweet potatoes, carrots, beets, mushrooms, or even whole shell peas. Serve them with lemon wedges for a refreshing touch.

MAKES: 4 to 6 servings

TIME: 30 minutes without salting

INGREDIENTS:

• About 1 1/2 pounds zucchini, trimmed and grated or chopped
• Salt and freshly ground black pepper
• 1 egg
• 1/2 cup fresh chopped parsley leaves
• 1/2 cup freshly grated or roughly chopped Parmesan cheese
• 1 clove garlic, peeled
• Pinch of cayenne
• 1/2 cup bread crumbs, preferably fresh or all-purpose flour
• Neutral oil, like grapeseed or corn, for deep-frying
• Lemon wedges for serving

INSTRUCTIONS:

1. If desired, place the grated or chopped zucchini in a colander, sprinkle with a large pinch of salt, and let it sit for at least 30 minutes or up to an hour. Then, rinse the zucchini to remove the salt.
2. Place the zucchini in a clean towel and wring it to remove any excess moisture.
3. In a large bowl, beat the egg and add the zucchini, parsley, Parmesan cheese, garlic, cayenne, and bread crumbs. Use a fork to thoroughly combine the ingredients. If you didn’t salt the vegetables in Step 1, add a pinch of salt to the mixture.
4. Heat at least 2 inches of neutral oil in a deep pan over medium-high heat until it reaches 350°F (175°C). If you plan to serve all the fritters at once, preheat the oven to 200°F (95°C) to keep them warm.
5. Drop 1/4 cup or a large spoonful of the fritter mixture into the hot oil. You may need to raise the heat to maintain the temperature. Cook the fritters in batches, turning once, until they are nicely browned on all sides. This usually takes about 4 to 6 minutes per batch.
6. Drain the fritters on paper towels to remove excess oil. You can either eat them as they are done or keep them warm in the preheated oven until all the fritters are cooked.
7. Sprinkle the fritters with additional salt if desired and serve them with lemon wedges for a tangy flavor.

VARIATIONS:

• Broccoli or Cauliflower Fritters: Boil and shock the broccoli or cauliflower heads, drain well, and chop roughly. Proceed with the recipe from Step 2.
• Greens Fritters: Use chard, collards, spinach, watercress, Asian greens, or cabbage. Boil and shock the greens, squeeze out excess water, and chop roughly. Proceed with the recipe from Step 2.
• Eggplant Fritters: Trim and peel the eggplant, cut it into chunks, and blanch in boiling water until tender. Drain well or follow other cooking methods mentioned in the recipe. Pulse the eggplant in a food processor until finely chopped, and then add it to the egg mixture along with the remaining ingredients from Step 2.

Enjoy these Vegetable Fritters as a delightful way to enjoy the flavors and textures of different vegetables in a crispy and savory form.