Recipes

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!


Ingredients
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)


Directions
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


Tags

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