♻️ Reduce, Reuse, Recycle: Soggy Leftover Vegetables Edition!

Here's a simple way to reduce waste and reuse cooked veggie leftovers. We made these simple fritters using the soggy bits of veggies leftover from 3 different meals.


Leftover Fritters
1 cup finely chopped cooked veggies (Included in our fritters: black beans, broccoli, zucchini, mushrooms, carrots, tomatoes)
3 tbsp flour, any type
~1 cup oats, bread crumbs, crushed pretzels, cereal or crackers
1 egg or egg substitute
1 tbsp garlic powder
1/2 tsp seasoning (oregano, thyme, or parsley works well)
salt, to taste
1/2" of cooking oil in frying pan (we used Canola)


In a small bowl, beat egg, garlic powder, seasoning, and salt with a fork or whisk until scrambled. If using crackers, cereal or pretzels, add them to a ziploc bag or bowl and crush with a spoon until they are a similar consistency to bread crumbs.


Place cooked veggies in a mesh sieve or colander and press out any residual liquid. Place in a mixing bowl. Add egg mixture and flour. Mix thoroughly. Add additional dry ingredient (whichever you are using) about 2 tbsp at a time until mixture will form a ball when molded in your hand. Form mix into golf-ball sized balls and set aside.


Heat oil in frying pan over medium heat. When hot and lightly popping, smash the veggie ball into a patty and carefully add to the oil. Fry each side for roughly 4 minutes. Remove carefully with a spatula.


Place cooked fritters on a paper towel-lined plate to dry. Serve with your favorite dip.We tried ours with a simple cashew cream!