Root Veggie Fritters

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Root vegetables are delicious, nutrient packed foods that have an extended shelf life. Radishes, turnips, carrots and other buried treats are chock full of immune boosting vitamins such as vitamin C and magnesium. Riboflavin and complex B vitamins help convert carbs and sugars into energy, making root vegetables fantastic for an afternoon snack and preventing post meal sleepies.

Because of their long shelf life, root vegies are a great CSA share item to save for then end of the week, after the more delicate leafy greens have been eaten. What’s great about this recipe, is that you can use any combination radishes, beets, carrots, turnips, daikon, and even kohlrabi. And because of their low-fat content and virtually non-existent cholesterol levels, you can fry these guys up without feeling guilty. Just be sure to steam the veggies to keep their nutritional value intact.

INGREDIANTS

¼ cup olive, vegetable or coconut oil.

1 lb. mixed root vegetables chopped into 1 inch pieces

1 egg

¼ cup bread crumbs

Salt and pepper to taste

Optional: ½ tbsp. dried oregano or basil

1 tsp Old Bay seasoning

Sour cream for garnish

INSTRUCTIONS

  1. In large steamer basket, steam vegetables until soft enough to be easily pierced with a fork. About 30 min.
  2. Transfer vegetables to a medium sized bowl. Using a potato masher, smash the vegetables until almost no lumps remain (leaving a few chunks gives the fritter a satisfying crunch).
  3. Stir in bread crumbs, eggs, salt, pepper, oregano and Old Bay.
  4. Meanwhile heat oil in a deep sided pan over medium heat.
  5. Using your hands, form the mixture into patties ¼-1/2 inch thick.
  6. Fry until golden brown. 3-4 minutes on each side.
  7. Remove and set on paper towel to drain.
  8. Garnish with a dollop of sour cream and enjoy.

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Veggies in this recipe