I love veggies, but my husband not so much. Typically I find myself making 2 separate dinners, or 2 versions of the same things – one with veggies, one without – to accommodate both of our tastes. So it’s rare that I cook something all-veggie, all for me.
A couple of weeks ago (remember I told you, I’m behind on the reporting!) I opted to make Curtis’ Crispy Vegetable Fritters. Packed with onion, zucchini, and carrots, this potato-bound fritter is light, crispy, and when paired with the suggested sour cream dill sauce, and awesome daytime snack.
WARNING: If you’re not good with a mandoline, you might want to pass on this recipe.
The fritters consist of one potato, one zucchini, one carrot, and one onion, all sliced into spaghetti-like ribbons. You’ve gotta use a mandoline on the first 3 to achieve the right effect.
The most important thing with this fritter is to extract as much moisture as possible from the veggies before frying. Obviously, the potatoes are of the most concern here. So, once all your veggies are sliced out, place them in a large bowl and sprinkle a couple teaspoons of sea salt over the mixture. Let it sit about 10 minutes, squeeze the water out with your hands, and drain all the veggies. You’re all ready to go!
Using one beaten egg as a binder, pour the veggies into the egg (season the mixture with some pepper or whatever you like) and stir with a spoon or spat to coat. That’s it, your prep is done!
To cook the fritters, simply heat a couple tablespoons of olive oil in a non-stick pan. Ladle 1/4 cup of the veggie mixture into the oil for each fritter. Pat them down till they are fairly thin and even, so they will cook quickly, about 3 inches in diameter. Fry the fritters for about 4 minutes on each side, and when done, place the fritters on paper towels to soak up any excess oil. Once the fritters are done, simply serve with a dollop of sour cream laced with a little fresh dill. Simple, fresh, and fast!
Lesson learned: How to extract moisture from potatoes