Veggie Scrap Fritters
Here is a great recipe to use leftover broccoli stems. Store them in the fridge until you have enough and then make this healthy fritters.
Makes: 6-8 Fritters
1 cup broccoli stems, grated
1 cup carrots, grated
1 cup zucchini, grated
½ cup flour
⅓ cup parmesan cheese
½ teaspoon salt
⅛ teaspoon black pepper
1 teaspoon cumin
¼ teaspoon garlic salt
⅛ teaspoon chilli powder
3 tablespoons green onions, chopped
1 large egg whisked
2 tablespoons vegetable oil
Grate carrots, broccoli stems and zucchini with a cheese grater or food processor.
Put zucchini in a strainer and sprinkle with salt. Let sit 10 minutes.
Squeeze excess water out of the zucchini.
Add all ingredients except the egg and oil to a bowl and combine.
Whisk egg in a separate bowl and stir into vegetable mixture.
Heat the oil in a skillet over medium heat.
Use a ¼ dry measuring cup to form balls of the mixture. Place them in the pan and flatten slightly with a spatula.
Cook each fritter 4 minutes on each side or until golden brown.
Transfer to a plate with a paper towel to soak up the excess oil. Repeat for the rest of the fritters.
You can substitute any of the vegetables with what you have on hand. Just make sure it equals 3 cups.
If you don’t like your vegetables crunchy, you can saute them or boil them for 4 minutes and squeeze out the excess water they collect before mixing with the other ingredients.
To bake in the oven: Preheat oven to 400F/200C, cook on one side for about 10 minutes, then flip and cook for another 10 minutes or until both sides are golden brown.
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