Veggie Fritters With Southern Chive Dip Food

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VEGETABLE FRITTERS WITH HERBED CREME FRAICHE



Vegetable Fritters with Herbed Creme Fraiche image

Don't know what to do with leftover vegetables? This is a great clean-out-the-fridge recipe. The eggs in the batter help bind together the various veggie odds and ends, while the flour gives the fritter structure.

Provided by Food Network

Time 30m

Yield 6 to 8 fritters

Number Of Ingredients 19

2/3 cup all-purpose flour
1/2 teaspoon granulated sugar
1/2 teaspoon kosher salt
1/4 teaspoon baking powder
1 large egg
1/2 cup whole milk
1 teaspoon zaatar
1/4 teaspoon garlic powder
1/2 cup chopped red onion
1/2 cup chopped cauliflower
1/2 cup shredded carrot
1/2 cup shredded zucchini
Vegetable oil, for frying
1/2 cup creme fraiche
1/4 teaspoon kosher salt
1 tablespoon chopped fresh chives, plus more for serving
1 teaspoon chopped fresh dill, plus more for serving
Zest of 1 lemon
1 tablespoon fresh mint leaves, for serving

Steps:

  • For the fritters: In a large bowl, whisk together the flour, sugar, salt and baking powder. In a separate medium bowl, whisk together the eggs and milk. Whisk the wet ingredients into the dry ingredients until fully incorporated. Whisk in the zaatar and garlic powder.
  • Add the onion, cauliflower, carrot and zucchini to the batter and mix well so that all the vegetables are well coated in batter.
  • In a medium skillet, heat 3 to 4 tablespoons of vegetable oil (enough to coat the bottom of the pan) over medium-high heat.
  • Scoop 1 to 2 heaping spoonfuls of fritter batter into the oil and allow to spread and lace out. Cook on one side until golden brown, 1 to 2 minutes, then flip with a fish spatula or pancake turner and brown on the second side, 1 to 2 minutes. (Make sure to flip the fritters away from you so you don't splash hot oil onto yourself.) Remove the finished fritters to a paper towel-lined plate or wire rack to drain. Continue with the rest of the batter.
  • For the herbed creme fraiche: Combine the creme fraiche, salt, chives and dill in a small bowl. Fold in the lemon zest.
  • Serve the fritters with the sauce and garnish with more fresh mint leaves, dill and chives.

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