This recipe is an attempt to reinvent my mother-in-law’s (amazing) zucchini fritters with different ingredients and flavours. We had carrots and a turnip in the fridge, so those are the root vegetables we’re focusing on today…but I have a feeling that my wife will make me cook these using beets sometime! Anyway, these are a true “jack of all trades” fritters, as they’d be great with some eggs and bacon for breakfast or as a side dish for grilled meat or roasted/broiled fish! I hope you enjoy.
Time: 25 Minutes
- 3 cups of Shredded Root Veggies (we used 15 baby carrots and 1 good sized turnip)
- 2 Eggs
- 2/3 Cup of Flour
- 1/4 teaspoon of Baking Powder
- 1 teaspoon of Sugar (or dried honey crystals)
- 1/8 Cup of Vegetable Oil
- Shred your veggies using the fine shredding plate of your food processor or a box grater.
- In a large bowl, combine your veggies, flour, baking powder, and sugar, and stir to combine.
- Add your egg to the bowl, and mash around by hand. Then, add mix in your oil. Your batter should be very “goopy.” (If you prefer your fritters to be thinner like a pancake, add some water until your batter is to your desired consistency. Adjust cooking times accordingly if you do that.)
- Heat a griddle to medium heat, and give it a little spray of oil (or melt some butter).
- Then, scoop/“schlup” your batter onto the hot surface until it’s the size you like.
- Let them go for about 4-5 minutes. They should be golden brown on the side that had been against the griddle.
- Let them go for another 4-5 minutes until they are browned on both sides.
- Place your completed batch on some foil, and make any subsequent batches until your batter is all fritterified.
- Plate, devour, and enjoy!