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.
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