Day Fourteen: Fritters

March 29, 2020


I love warm, crispy fritters. Today, in an effort to use every little bit and not be wasteful, I made carrot, zucchini fritters with feta.

Easy, crisp, warm, gushy and satisfying.

Combine shredded vegetables in a bowl with a handful of flour, 2-4 eggs, depending on qty. You want the mixture to be wet but not runny. Add handful of feta, 2,3 crushed garlic cloves, small palm of cumin, salt and pepper.

Heat pan with olive oil and dollop a mound or 2 at a time, pressing down to flatten into a patty. Let sizzle, brown and crisp before turning.

Once out and warm, sprinkle with a little smoked paprika, little, more salt and pepper, drizzle with your best green verdant olive oil & lime squeeze.

I added a garlic, cumin aioli on top for a creamy kick.To make add 2 table spoons of mayo, crushed clove of garlic, cumin, salt (maybe red pepper flakes if you like a little heat) and mix to set and serve with the fritter.

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