Vegetable Fritters
August - the garden is bursting with produce: pole beans, beets, zucchini and carrots. I whipped together these patties with some leftover cooked potatoes, some eggs, some feta cheese, some flavourings and seasoned bread crumbs. Fried in a good amount of oil - yum!
Served with fresh corn-on-the-cob - double yum! The carrots we planted this year are multi-coloured - aren't they beautiful?!
I used one medium zucchini, 3 medium carrots - grated
3 eggs
a handful of feta cheese
about 2/3 cup seasoned breadcrumbs
a few shakes of Mrs. Dash
Then fried them up in a good amount of oil:
And here's the result:
Yes, they were tasty! I like just experimenting with ingredients I have on hand. MOST of the time it turns out decent but every now and then ... not so much!
How are you using your August produce?
Served with fresh corn-on-the-cob - double yum! The carrots we planted this year are multi-coloured - aren't they beautiful?!
3 eggs
a handful of feta cheese
about 2/3 cup seasoned breadcrumbs
a few shakes of Mrs. Dash
Then fried them up in a good amount of oil:
And here's the result:
Yes, they were tasty! I like just experimenting with ingredients I have on hand. MOST of the time it turns out decent but every now and then ... not so much!
How are you using your August produce?
Yes, the carrots are beautiful--all those different colors! The patties look yummy! This time of the year, we're always looking for new ways to use zucchini. We made gluten free zucchini fritters the other week which turned out very well--wish I had written down the recipe. I was winging it off of Clint's memory from doing the "real" fritters the week before. We served the GF fritters with Greek yogurt dill dip. Great combination! Will have to make them again!
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