Go Back

Vegetable Fritters

Wednesday, October 14, 2015

Courtesy of: Ross Dilley of Hollyhock Hill Catering


These tasty appetizers were a big hit at the market's demo booth!

3 medium carrots, trimmed and peeled
2 medium zucchini, trimmed
1 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon curry powder
2 eggs
1 cup flat beer (non-alcoholic beer works fine too)
Vegetable oil, for frying
Chevre or any soft cheese (optional)

Grate or process the carrot and zucchini.  Mix dry ingredients together and add vegetables.  Add eggs and beer and stir to moisten.

Heat skillet with 1/2 inch of oil.  Place a teaspoon of batter into oil and fry until golden, about 2 minutes per side.  Drain and top with cheese.

Can be made larger for a side dish.  Increase cooking time to four minutes per side.



Go Back

Go Back


celeriac chimichurri carrots Greens sandwiches chili peppers Tomatillos jack baguette snow peas fraiche habanero coconut milk bulgar wheat honey shitake Spread pine nuts Apple spiced winter squash gin tenderloin currants pork chop Soup sweet potato bruschetta white beans mushroom chilies mint plum tomato juice asparagus strawberry beet greens remoulade chorizo Bread tomato corn pie hazelnuts vinaigrette lettuce buckwheat Spinach gouda green beans melon beer carrot top arugula caesar paste thai roasted Farmers' Market pecan Swiss Chard peach spelt sandwich mushrooms sweet turnip cream buttermilk butter potatoes knots maple syrup beets celery root biscuits blue cheese wasabi bok choy Salsa celebration tomato artichoke goat Cheese brown sugar pineapple curry cointreau shallots Kale slaw radish scapes gazpacho meatballs dijon leeks egg noodles strawberries fritters walnuts Eggplant cheese Chevre tostadas Beans pecans tart baby bok choy watercress sauce vegetarian sesame celery hearts chipotle Leek tortillas crepes turnips scallions chicken ramps blueberry lemon grass chimmichurri latkes okra pesto bulgar creme feta Recipes Drinks sausage compote garlic onions fondue Side wheat flour egg plum tomatoes walnut oil pancake pasta apples daisy tuscan muffins Vegan parmigiano prosciutto couscous plums verde Squash shelling basil Red Onion capers pickled shrunken heads heavy whipping cream casserole Potato beef Poblano Chili eggs steak Dressing Tomatoes nectarine crisp absinthe chili kohlrabi jam poblano bosc fennel seeds gorgonzola sour cream cantaloupe cucumber Corn oats vanilla wafers anchovy panzanella mustard greens zucchini sunchokes cake cauliflower radishes imam strata hickory wrap pears conserve bean carrot tops spring fennel Cranberry Beans sour sherry cockaigne chives dilly barley Shitake Mushrooms pepper anise swiss polenta parmesan flank bell pepper tomatoe almond milk Jerusalem artichoke gratin vegetable chicken dinner salad pork chiles bayeldi jack cheese gruyere coeur cranberry Butternut Salad olives almonds kluski flank steak bbq peppers syrup green pepper onion carrot fronds bloody mary pudding coeur a la creme Rice wine vinegar kalamata maple cornmeal rhubarb pie cilantro chocolate cream cheese beet yogurt peas berry reggiano bacon autumn stuffing yellow onion dill shiitake kirsch rouille Cider frittata bread pudding coriander collins fennel bulb pumpkin fritter