Sunday, October 13, 2013

Sweet Potato Carrot Fritters

The word fritter has entered our dinner menu frequently in recent months.  Almost any vegetable does well with a quick shred, salt, drain, form and fry to form a delectable patty.  You can even mix up the seasonings depending on your mood.  Think potato pancake with more veggies.  I decided to post this recipe because my husband could not stop talking about how good these were.

My daughter was less impressed.  While she did not throw her food on the floor, she did sit at the table in silent protest, refusing to eat until I reminded her that she had bread on her plate.  We ate these on homemade whole wheat buns with cumin squash pickles, pea tendril and sorrel mix, and salsa spread.

Sweet Potato Carrot Fritters

Makes 9 Fritters

4 Large Carrots, 10 ounces
1 Large Sweet Potato, 11 ounces
1 Medium Red Potato, 6 ounces
2 Small Sweet Peppers, 4 ounces
1 Medium Yellow Onion, 6 ounces
 ½ Tablespoon Kosher Salt
⅛-¼ Cup White Whole Wheat Flour
1 Egg
½ Teaspoon Taco Seasoning
¼ Teaspoon Chili Powder

olive oil to pan fry

1. Grate the carrots, sweet potato, red potato, peppers and onion using a food processor or the large holes of a box grater.
2. Transfer the grated veggies to a large bowl, layering while you go with the salt.  Toss the veggies until salt is well incorporated.  If this sounds like a lot of salt, don’t worry, much of it will drain out along with the veggie juices.  Transfer to a colander placed over your large bowl and let sit for a minimum of 30 minutes, maximum of a few hours in the refrigerator to allow the vegetables to release their juices.

 3. Using your hands, squeeze out as much juice as you can.  One nice trick is to transfer the mix to a cloth napkin or dish towel, pull up the corners to make a neat bundle and twist and squeeze to get out all that water.  The more water you extract, the less greasy your fritters will be.                                            
Squeezed Veg
All the extracted juice

4. Coat a deep frying pan with enough oil to completely cover the bottom.  Heat the pan and oil over medium low heat until the oil begins to shimmer. 

5. Mix your drained veggies with the flour until you have a nice, dry mix.  Add egg and seasonings and mix thoroughly.

6. Using a ¼ cup measure, scoop out the mixture and form into patties about 3 inches in diameter and ½ inch thick.  As your form patties, place into the hot oil and fry for about 3 minutes on each side until golden brown.  Remove fritters to a wire cooling rack placed over a cookie sheet to cool and drain.  

7. Continue forming and frying patties until you have used all the mix.  You may keep the patties warm in a 200 degree F oven, if desired.
8. Serve as a topping for a dinner salad, on a bun or bread, or eat as is for a simple approach.  For a nice accompanying sandwich spread, mix equal parts prepared salsa and strained yogurt, spread on your bread, add a patty and some greens and you have a rad sandwich.  These are nice the eat the next morning on the side of some eggs, hash brown style.

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