Courgette (Zucchini), carrot and onion fritters

The Recycled Cook

Courgette (Zucchini), carrot and onion fritters


Another easy blog today, as I had some carrots, courgettes (Zucchini) and onions left over I decide to make some fritters. 

 Nice as a starter or just a snack, they can be easily frozen for use at a later time too. Try making an accompanying spicy Yoghurt dip, I will blog this separately later.

 This is another dish that children might want to get involved in making, I apologise in advance for those that have to do the clearing up, this can get a bit messy.

First of all grate the carrot, courgette and onion and add to the mixing bowl.

 I prefer to use a metal bowl for this but use what you have available. The quantities as always depend on how much you have left over. 

 You could always supplement the mixture with other vegetables such as parsnips, swede or potato.



Squeeze out as much of the moisture as you can and transfer to a second mixing bowl.

 If the mixture is too wet it will fall apart when shallow fried. 

 Work the mixture well with your hands to ensure an even mix (I recommend using latest gloves for this and it also makes the handling of the food safer in this difficult time.)

Add one lightly beaten egg to help 
bind the mixture and again mix in well.

 I also added some rice flour to the mix but corn flour or just ordinary plain flour (not self-raising) will do fine.

 Season well with ground black pepper, and cooking salt. White flour will do fine, you could also add a little paprika or chilli powder if you want to give it a little extra bite, be creative.


 All that is left to do is to form the mixture into balls and flatten them into discs or fritters.

 If they still seem to wet sprinkle with a little plain flour no both sides.

 Put these in the fridge to firm up or you could even freeze them if you are not going to cook them straight away.



When you do decide to cook them, defrost thoroughly if frozen and shallow fry in a little cooking oil, (Olive oil, Corn oil or vetgetable oil will do. 

 Barely a coating of oil in the pan then shallow fry until crispy on both sides. Serve with a freshly made Aïoli (click on link to see recipe).

 Dress with some Cress or micro herbs if you are growing you own.









Disclaimer: The suggestions and tips on these blog pages are meant to be used in conjunction with common sense. Keeping your family healthy is the priority. Do not use food that is unfit for human consumption and always follow sensible food hygiene guidelines.

  

http://www.nhs.uk/Livewell/homehygiene/Pages/food-leftovers-safety.aspx


Always be careful in the kitchen, we accept no responsibility for any accidents caused as a direct or indirect result of preparing any of these dishes. 

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