Veggie Fritters Food
VEGGIE FRITTERS WITH SOUTHERN CHIVE DIP
Provided by Trisha Yearwood
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Fill a Dutch oven a little less than halfway with the oil. Bring to 375 degrees F over medium-high heat. Place a cooling rack on a baking sheet.
- Whisk the flour, muffin mix, cornstarch and a pinch of salt in a large bowl. Slowly whisk in the seltzer, trying to avoid any lumps, and stopping when your mixture is a touch thinner than pancake batter. Add the vegetables to the batter one type at a time-the vegetables will all have different cooking times-and toss to coat. Add the vegetables to the oil a few at a time. Fry, turning frequently, until they are golden brown and crispy, 2 to 3 minutes. Remove to the cooling rack and repeat with the remaining vegetables. Sprinkle with salt as they come out of the oil.
- Stir together the mayonnaise, chives, lemon, sriracha and ginger in a small bowl. Serve the veggie fritters hot with the chive dipping sauce.
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- Prepare the ingredients: Grate root vegetables like carrots, parsnips, and sweet potato on the large holes of a box grater. Grate and drain zucchini and summer squash. Chop and steam cauliflower and broccoli florets. Cut corn off the cob.
- Blanch leafy greens: If using leafy greens like Swiss chard, add the chopped greens and their chopped steams to salted boiling water for 30 seconds. Remove with a slotted spoon and plunge them into the ice bath to stop the cooking process. Once blanched, drain and chop the greens.
- Add the vegetables: Squeeze handfuls of wet vegetables, like blanched leafy greens or grated zucchini, to remove excess liquid before adding them to the bowl
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- Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.
- Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.
- Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
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- Wash and grate the zucchini. Squeeze handfuls of the grated zucchini tightly to remove extra water. Place it into a large mixing bowl.
- Into the zucchini bowl, add the carrots, corn, eggs, flour, garlic, parsley, salt, and pepper. Stir well to combine.
- Place a large non-stick skillet over medium heat. Add about 2 tablespoons of oil. Once the oil is hot, add one heaping tablespoon at a time of the zucchini mixture, and flatten out the tops slightly to make the fritters even. Cook for 3-4 minutes per side, or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of yogurt.
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