Updated: Oct 13, 2020
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!
1 medium zucchini
1 large beet
(or any other veggie that can be shredded!)
minced garlic- however much you like
1/4 cup Cornmeal
1 tsp. salt
oil or fat for frying
Shred/grate the veggies, and be sure to squeeze out excess water in the zucchini.
Start heating up your cast iron skillet.
Dust the veggies with the cornmeal and salt and mix, then add your eggs.
Melt 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. (If they're bigger, they are harder to flip with your spatula. And if they're too thick they take a lot longer to cook through.)
If your skillet is hot enough they should start to sizzle as soon as it drops 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.
Enjoy sweet or savory - top with cheese, maple syrup, a fried egg, bacon, kimchi, or whatever is in your fridge.
Recipe by Julie Allen.