Veggie Fritters 4 Ways

Broccoli Cheddar Fritters

Ingredients
for 4 servings

3 cups broccoli, chopped
2 cups water
½ cup shredded cheddar cheese
1 egg
½ cup all-purpose flour
3 cloves garlic, minced
½ teaspoon salt
½ teaspoon pepper
2 tablespoons vegetable oil

Preparation

1. In a saucepan over medium high heat add broccoli and water. Let steam for 5 minutes, or until slightly tender.
2. Drain the broccoli and let cool in a medium mixing bowl.
3. Once cool add cheddar cheese, egg, flour, minced garlic, salt and pepper to a bowl and mix until the mixture has a semi-creamy texture.
4. Place a large pan over medium-high heat and add vegetable oil.
5. Use a spoon to scoop out medium dollops of mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
6. Remove from pan and place on paper towel to absorb excess oil.
7. Enjoy!

Cauliflower Cheddar Fritters

Ingredients
for 4 servings

3 cups cauliflower, chopped
2 cups water
½ cup shredded cheddar cheese
1 egg
½ cup flour
¼ cup green onion, chopped
3 cloves garlic, minced
½ teaspoon salt
2 tablespoons vegetable oil

Preparation

1. In a saucepan over medium high heat add cauliflower and water. 2. Let steam for 5 minutes or until slightly tender.
3. Drain the cauliflower and let cool in a medium mixing bowl.
4. Once cool add cheddar cheese, egg, flour, green onion and salt to a bowl and mix until the mixture has a semi-creamy texture.
5. Place a large pan over medium-high heat and add vegetable oil.
6. Use a spoon to scoop out medium dollops of mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
7. Remove from pan and place on paper towel to absorb excess oil.
8. Enjoy!

Zucchini Parmesan Fritters

Ingredients
for 4 servings

3 cups zucchini, chopped
2 cups water
½ cup shredded parmesan cheese
1 egg
½ cup flour
3 cloves garlic, minced
½ teaspoon salt
2 tablespoons lemon juice
2 tablespoons vegetable oil

Preparation

1. In a saucepan over medium high heat add zucchini and water. Let steam for 5 minutes, or until slightly tender.
2. Drain the zucchini and let cool in a medium mixing bowl.
3. Once cool add Parmesan cheese, egg, flour, minced garlic, salt, and lemon to a bowl and mix until the mixture has a semi-creamy texture.
4. Place a large pan over medium-high heat and add vegetable oil.
5. Use a spoon to scoop out medium dollops of mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
6. Remove from pan and place on paper towel to absorb excess oil.
7. Enjoy!

Carrot Corn Fritters

Ingredients
for 4 servings

3 cups carrot, chopped
2 cups water
½ cup shredded parmesan cheese
1 egg
½ cup flour
1 cup corn
¼ cup fresh parsley, chopped
½ teaspoon salt
2 tablespoons vegetable oil

Preparation

1. In a saucepan over medium high heat add carrots and water. Let steam for 5 minutes, or until slightly tender.
2. Drain the carrots and let cool in a medium mixing bowl.
3. Once cool add Parmesan cheese, egg, flour, corn, parsley, and salt to a bowl and mix until the mixture has a semi-creamy texture.
4. Place a large skillet over medium-high heat and add vegetable oil.
5. Use a spoon to scoop out medium dollops of the carrot mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
6. Remove from pan and place on paper towel to absorb excess oil.
7. Enjoy!