Gorengan. Tempura. Kuku. Bhaji. Beignet.
Everybody makes fritters.
Even Martha Washington. She made Ale and Apple Fritters– presumably for an appreciative George.
A fritter, by definition, is simply a fried pastry. It can be either sweet or savory and can include fruit, vegetables, seafood or meat in the fritter.
Here is, I think, a great savory fritter recipe.
Why not serve it as an hors d’oeuvre with cocktails? I enjoyed my savory fritters with a Campari Negroni (or two) and a leisurely late afternoon reading of the Sunday New York Times.
Zucchini and Carrot Fritters
October 13, 2019
: 3 Dozen
Ingredients
- 1 C. all-purpose flour
- 1 t. baking powder
- 1 t. coriander
- 3/4 t. kosher salt (more for serving)
- 1 C. milk
- 1 large egg
- 1/4 t. grated lemon zest
- 1/4 t. pepper
- 2 large carrots (grated)
- 1 large zucchini (grated)
- Olive oil for frying
- Chopped scallions, mint and red chili pepper for garnish
Directions
- Step 1 Put flour, baking powder, coriander and 1/2 t. salt into a large bowl. Whisk.
- Step 2 In another bowl, whisk milk, egg, lemon zest and pepper together.
- Step 3 Add dry ingredients to wet. Whisk until just blended. Your batter should be the consistency of thick cream. Add additional milk or flour to adjust the consistency.
- Step 4 Add carrots, zucchini and scallions to the batter and set aside for 30 minutes.
- Step 5 Heat 1 inch of olive oil to 375 degrees temperature in a wide saucepan. Line a tray with paper towels. Working in batches, drop 1 T. batter into the hot oil. Fry (turning occasionally) for 3 to 4 minutes. You want both sides of the fritters to be golden brown. When fritters are properly fried, transfer to the tray lined with paper towels to drain.
- Step 6 When fritters are properly drained, transfer then to a plate, sprinkle with coarse salt (I used Maldon) and serve with room temperature sour cream garnished with chopped scallions, chopped mint and a slice of a red chili pepper.
This recipe is adapted from a Melissa Clark recipe here.
And here I thought fritters were corny. Thanks for expanding my range.
I’ve never had a Negroni. It sounds pretty good and simple to make.
https://www.thespruceeats.com/negroni-cocktail-recipe-759327
Thanks, Maria. I think you would love these fritters….the Negroni, too. I’ve always enjoyed Campari in all its incarnations!
Absolutely love fritters in any form. This looks YUM!
Thank you. These are very good fritters. Hope you enjoy the recipe.