I learned my lesson this time: don’t make things that require standing over the stove on a hot, humid summer day. That said, the final product of my sweat and tears was both simple and delicious, and would be a great meal to make on a cooler day in the summer, when zucchini is pouring in like a flood. After all, there’s only so many times you can stick zucchini on the grill, mix it in with pasta, or add it to a salad. Sometimes, you just need a little crunch.
Carrots are almost the opposite. Ever-present, carrots are ubiquitous yet frequently ignored except as a trusty constant in salads and a crisp, healthy vehicle for dip. While people attempt to find different uses for zucchini (even baking it into cakes to add moisture), the carrot is mostly ignored.
Make the carrot fritters first, because they’ll retain their crunch better than the zucchini will. While they’re cooking, you can keep the finished fritters on a plate in an oven set to warm to keep everything hot.
What you’ll need:
- 1 lb carrots
- 2 medium zucchini
- 2 onions
- 2 eggs (divided)
- 1/2 cup flour (divided)
- 2 tbsp salt (divided)
- black pepper
- Oil for frying
What to do:
- In a food processor, or with a box grater, grate carrots and one onion. Put them into a strainer and add salt, mixing to coat the vegetables. Let sit 10 minutes, then squeeze out as much water as possible.
- Place mixture in a bowl, add 1 egg and 1/4 cup flour, and stir until combined. Season with pepper.
- In a pan, heat 1/4 inch of oil until it a small batch of the vegetable mixture bubbles when placed in.
- Fry small pancakes of the vegetable “batter” making sure to keep them thick enough to stick together when flipped. When the bottom starts to brown, flip and fry until brown on the other side. Drain on paper towels.
- Repeat the same process with the zucchini and the second onion.
Tags: vegetarian
