Vegetable Pan Fried Fritters Or Cakes
Created by Kchurchill5 on May 8, 2016
- Servings: 12
- Prep Time: 15+m
- Cook Time: 6-8m
- Recipe #23719
Ingredients
- 3/4 cup grated broccoli (florets and tender stems)
- 3/4 cup grated cauliflower (florets and tender stems)
- 3/4 cup grated carrots
- 1/3 cup grated yellow squash
- 1/2 cup grated zucchini squash
- 1/2 cup grated potato
- 1 small yellow onion (grated)
- 1 small jalapeno pepper (minced seeds removed, I leave the ribs in for a little heat)
- 1 garlic clove, minced
- 2 tablespoons diced chives
- 2 tablespoons diced parsley
- 2 tablespoons diced pimentos
- 1/4 cup grated mozzarella cheese
- 3 teaspoons grated parmesan cheese
- 1 extra-large egg (beaten)
- 1/2 cup all-purpose flour (a bit more if needed)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika (smoky paprika)
- 1 teaspoon Italian seasoning
- Kosher salt, to taste
- Pepper, to taste
- Olive oil (to saute the fritters or cakes)
- FOR DILL SAUCE
- 8 ounces Greek yogurt (plain, 1 cup)
- 2 scallions, diced (white and green parts)
- 1 small garlic clove, grated
- 3 teaspoons chopped dill
- 1 lemon, cut in wedges (squeeze 1 wedge in the sauce; the remaining wedges are a garnish)
- Kosher salt, to taste
- Pepper, to taste
How to Make
-
Step 1: Vegetables ... I like to use the food processor for most of the vegetables; it really makes this quick and easy. However, you can always use a hand grater if that is all you have. However, I do do hand chop the garlic, jalapeno, pimentos; and herbs. Also, you can grate your own cheese; or just buy it already grated.
-
Step 2: First, add the garlic and jalapeno to a large bowl (glass, or microwave safe). Second - using the food processor (or hand held grater); add the remaining grated vegetables to the same bowl and mix. Cover with plastic wrap; and, microwave on medium heat for 2 minutes, stirring a couple of times. You want them slightly tender; but, NOT cooked through - just softened. Let it cool after removing the plastic wrap.
-
Step 3: NOTE: After I grate all the vegetables in the food processor; I do add place them in a large towel; and, I squeeze them dry. Zucchini, yellow squash and potatoes can be very wet; so, a good squeeze will give you a dry and golden brown fritter/cake. You can also use a paper towel to do this.
-
Step 4: Fritter Mix ... One the veggies are cooled; add the pimentos, herbs, beaten egg, cheese, flour, seasoning; and, mix until everything comes together. Cover again; and, refrigerate until cool and firm; a good 30 minutes.
-
Step 5: Sauce ... As the mix cools; make your dip. Add the sour cream, scallions, garlic, dill, lemon (reserve the other lemon wedges as a garnish); and, season with salt and pepper. Cover, and refrigerate until ready to use.
-
Step 6: Fritter/Cakes ... Add the olive oil to a non stick pan (just enough to lightly coat the bottom of the pan); and, bring to medium - medium high heat. Add a 1/4 cup scoop of the filling; and, place in the saute pan; press down using the bottom of the scoop (or spatula); and cook until golden brown on the first side. Flip; then, cook another few minutes until golden brown. These will take about 3-4 minutes per side.
-
Step 7: Once they are done; transfer the fritters/cakes to a plate lined with a paper towel to drain; and, cover with foil to keep warm.
-
Step 8: Serve and ENJOY! ... Serve with the sour cream sauce; and, an extra lemon wedge. A delicious side dish for just about any meal.
Nutritional Facts
- Serving Size: 1 (97 g)
- Calories 131.7
- Total Fat - 5.7 g
- Saturated Fat - 3.2 g
- Cholesterol - 29.8 mg
- Sodium - 286.7 mg
- Total Carbohydrate - 10.6 g
- Dietary Fiber - 1.5 g
- Sugars - 2.2 g
- Protein - 10.4 g
- Calcium - 243.3 mg
- Iron - 0.8 mg
- Vitamin C - 16.7 mg
- Thiamin - 0 mg