Updated: Apr 9
Similar to potato pancakes, this is how we get through a lot of summer and fall veggies. I make up a big batter and keep it in the fridge, ready to fry up and serve for breakfast. The great thing about these versatile fritters is that you can use any vegetable that you can grate or shred - beets, potatoes, cabbage, zucchini, carrot, etc. My favorite so far is a zucchini-beet fritter, served with goat cheese and a fried egg. You can easily double or triple this recipe. More egg will make the fritters more like a veggie fritter, and adding more cornmeal will make them more like a pancake loaded with veggies. Experiment and see what you prefer. Enjoy!
Recipe by Julie Allen
1 medium zucchini
1 large beet
2 carrots (or any veggie that can be shredded)
minced garlic- however much you like
1/4 cup Cornmeal
1 teaspoon salt
oil or fat for frying
Shred/grate the veggies, and be sure to squeeze out excess water in the zucchini.
Start heating up cast iron skillet.
Dust the veggies with the cornmeal and salt and mix, then add eggs. Melt fat (butter, bear fat, or your preferred oil) in the skillet. Drop about 2 heaping tablespoons for each fritter, and spread it out with your spoon so that it's nice and thin.
TIP: If they're bigger, they are harder to flip with your spatula. If they're too thick, they take a lot longer to cook through.
The skillet is hot enough if they sizzle as soon as they drop on the skillet.
Let each fritter cook 3-5 minutes or until its nice and browned, then flip and cook on the other side until browned.
Recipe Notes: Enjoy sweet or savory - top with cheese, maple syrup, a fried egg, bacon, kimchi, or whatever is in your fridge!