INGREDIENTS
1 CUP finely chopped cooked veggies
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
½ in. of cooking oil in frying pan
1 CUP finely chopped cooked veggies
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
½ in. of cooking oil in frying pan
STEPS
1. 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.
2. Place cooked veggies in a mesh sieve or colander and press out any residual liquid. Place in mixing bowl. Add egg mixture.
3. Add flour and 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.
4. Heat oil in frying pan over medium heat. When hot and lightly popping, smash veggie ball into a patty and carefully add to oil. Fry each side for roughly 4 minutes. Remove carefully with a spatula.
5. Place cooked fritters on a paper towel-lined plate to dry.
2. Place cooked veggies in a mesh sieve or colander and press out any residual liquid. Place in mixing bowl. Add egg mixture.
3. Add flour and 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.
4. Heat oil in frying pan over medium heat. When hot and lightly popping, smash veggie ball into a patty and carefully add to oil. Fry each side for roughly 4 minutes. Remove carefully with a spatula.
5. Place cooked fritters on a paper towel-lined plate to dry.
TIPS
1. Serve with your favorite dip. We tried ours with a simple cashew cream!
Recipe adapted from:
Danielle Rovillo, MAP's Mobile Market Director
This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
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