VEGETABLE FRITTERS WITH HERBED CREME FRAICHE
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
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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