Zucchini & Root Vegetable Fritters
Who doesn't love a good fritter? Crispy on the outside, tender and flavorful on the inside. This week there was an excess of root vegetables in the fridge so we thought we'd whip up a zero-waste recipe to use up some of these veggies!
Try these served as a snack or appetizer with your favourite creamy dip (we tried them with some Hewitt's sour cream topped with Zing's Hot Honey which was a dynamite combo) or serve it topped with a beautiful poached egg and maple syrup or hot honey for a killer breakfast!
- 1 x Top Tomato Zucchini, grated & strained (~1 cup)
- 2 x Cookstown Blonde potatoes, grated & strained (~1/2 cup)
- 1 x Hillside Gardens orange carrots, grated & strained (~1/2 cup)
- 1 x Round Plains sweet potato, grated & strained (~1 cup)
- 1/2 cup Handeck cheese, finely grated
- 2 x medium Homestead Farm eggs (set the shells aside to crumble up and sprinkle into soil to use as plant fertilizer)
- 2/3 cup K2 Milling "Viking" All Purpose Flour
- 1 tsp baking powder
- 1 tsp cumin
- 2 tsp Zing's Zesti seasoning salt
- salt & pepper to taste
- 2 tbsp Pristine Gourmet Sunflower Oil, for frying
- 1/3 cup Hewitt's sour cream
- 1 tbsp Zing "Buzz" Hot Honey
Start by grating your zucchini. Using a regular cheese grater, grate your zucchini.
Once grated, place your grated zucchini in a mesh strainer and push down on it with your hands or the back of your spoon to strain any excess water. If you have a cheese cloth on hand, this would work great as well!
Once strained, spread the zucchini out in a thin layer on a baking sheet lined with a sheet of paper towel and sprinkle a bit of salt all over the zucchini to help suck more of the moisture out of the zucchini while you prepare the other vegetables.
Next, grate one carrot, two Blonde potatoes and a small-medium sized sweet potato all together into a large bowl. No need to peel these first, we're using everything! Follow the mesh straining step for the zucchini to get rid of any excess moisture in the root vegetables and then place back into the bowl.
Add your strained and grated zucchini to your root vegetable mixture and stir with a fork to combine.
Depending on the size of your vegetables, you should have about 3 cups in total of your mixture of strained and grated carrots, potatoes, zucchini and sweet potato. If you have more than 3 cups, that's fine! Just increase your amount of flour accordingly. So for each additional cup of vegetables you had, add an additional 1/4 cup of flour.
Next, add your finely grated Handeck cheese and mix. Add your eggs, flour, baking powder, cumin, Zing Zesti seasoning salt, and pepper to the bowl and mix to combine until everything comes together. Your mixture should be sticky and relatively light on the batter to vegetable ratio.
In a skillet, heat about 2 tablespoons (or until the bottom 1/8 of the pan is covered in oil) of Pristine Gourmet sunflower oil on medium heat. When the oil starts to shimmer, use your hand grab a small handful of the root vegetable batter and carefully lay it into the hot pan. The batter should all stick together and be easy to place into the pan using your hand.
Let cook on each side until golden brown, about 2 minutes per side. Cook about 2-3 in the pan per time to not overcrowd it. Remove each fritter golden brown on both sides and repeat with remaining batter. This recipe makes about 8-10 vegetable fritters.
There are many ways you can serve these fritters. Serve them up with a dipping sauce of your choice. We opted for mixing our Zing "Buzz" Hot Honey with Hewitt's sour cream for a slightly tangy and spicy dip which was delicious!
We also tried them topped with a poached egg which was also to die for!
Did You Try This Recipe?
If so, we'd love to see your finished product of your Zucchini & Root Vegetable Fritter recipe! Share a photo and tag us on Instagram at @themarketat100kmfoods.