Recipe Box # 17 - Vegetable Potato Fritters
For the holidays, I look for new and interesting recipes that use the vegetables , available to me. I discovered a new place for good solid recipes, The Kosher Channel. This is an adaptation of a winter vegetable recipe. I placed the words, Sukkot recipes, in my search engine and I was expecting certain sites to appear and they did and this one also did.
It is not that their recipes are strictly unique but they are good solid recipes which can be adapted easily, yet keep the true nature of the dish. For example, my major change to this recipe was to use mashed potatoes instead of shredded tomatoes and to increase the quantity of potatoes.
These are crispy on the outside and soft in the inside and delicious all over.
Vegetable Potato Fritters
3 huge potatoes, peeled and mashed
2 zucchini, shredded (all the following vegetables went into the food processor.
2 carrots, peeled and finely shredded
2 parsnips, peeled and finely shredded
1/4 cup gluten-free flour
1 1/2 tablespoons dried dill
2 large onion, chopped in food processor with other vegetables
1/2 teaspoon pepper
3 eggs, beaten
1/3 cup olive oil
1. Prepare a place to drain fritters: line a baking pan with several layers of newspaper and cover with a layer of paper towels. (Thanks Kosher Channel)
2. In a large mixing bowl, toss together shredded vegetables, flour, dill, onions, and pepper. Stir in eggs and mix well.
3. Heat a large non stick skillet over medium high heat and add enough oil to thinly coat the bottom of the pan. When oil is very hot, drop vegetable mixture by ice cream scoops into pan. Flatten a little to spread into uniform patties. Cook until brown, about 3 minutes per side.
4. Remove with a small, slotted spatula and drain in prepared pan. Repeat with remaining batter, adding oil to the pan as needed to prevent fritters from sticking.
I an featuring Fall Favorites from Couponing and Cooking to celebrate the first anniversary of the blog. Go on over and leave your congrats and check out these recipes.
Baked Brown Sugar Brie Bites
Swiss Cheese Bread Dip
Pasta With Pumpkin Sage Cream Sauce
Butternut Squash Tomato Basil Bisque
Caramel Apple Cheesecake Dessert Dip and Almost Vegan Pumpkin Chocolate Chip Cupcakes
Linked to Hearth and Soul Pennywise Platter Frugal Food Thursday Keep it Real Thursday It's Fall Y'All
Please link up your recipes. I hope to be returning to a more logical blogging schedule in two weeks. I can't wait.