Delicious Vegetarian Fritter Recipes! Catering Today.

December 10, 2013
vegetable fritters with winter root vegetables
Root Vegetable Fritters

We are going to kick off the week with another healthy and delicious Vegetarian Recipe:
Root Vegetable Fritters!
I know, I know, doesn’t sound like the most romantic dinner possible, but not only are these fritters delicious, they will most likely introduce you to a much overlooked vegetable – the parsnip.  It looks like a very large albino carrot.  Similar texture, but a very different flavor.  The recipe I am including features the parsnip, carrots and sweet potatoes – I recommend adding what ever vegetable you might have in your veggie bin that you want to use up, either white potatoes or perhaps toss in some garlic.
The cheese suggested is goat cheese – also known as chevre, but I’ve substituted brie or feta if I don’t have the goat cheese on hand.  Works just as well.

Winter Root Vegetable Fritters
1/2 cup flour
3 eggs lightly beaten
1 cup grated parsnip (peel first just like you would a carrot)
1 cup grated carrot
1 sweet onion coarsely sliced
3 1/2 cups grated peeled sweet potato
1/2 cup Parmesan cheese
2 TB chopped cilantro (or regular parsley)
Kosher salt
Fresh grated black pepper
Oil for frying
Goat cheese
Place flour in bowl.  Add beaten eggs and blend/whisk until smooth and combined.  Add the parsnips, carrots, onion, sweet potato, Parmesan, salt and pepper.  It will appear to be pretty clumpy.
Heat oil in non stick fry pan on medium heat.  Add 2 TB of fritter batter, flatten and cook 2-3 minute per side till golden brown.  I set them aside at this point, put them on a large cookie sheet, add little piece (or big depending on your cheese addictions) of the chevre or ricotta or feta on top, then stick them in a preheated 350 degree oven long enough for the cheese to melt.
They make a great appetizer hot out of the oven, or my family eats an entire plate as dinner.
On to recipe #2 with more vegetables, a Teatime Delicacies, Inc. catered appetizer classic:
Zucchini Pancakes w/ Melted Brie
zucchini pancake with melted brie
zucchini pancakes

Recipe
2 Cups Grated Zucchini
2 eggs beaten
1/2 cup flour
1/3 cup Parmesan
4 TB Melted Butter
salt and pepper
Lots of Brie

We make huge batches of this batter, so feel free to double, triple, or even 8X the recipe!!  They freeze beautifully.
Blend the flour, eggs, melted butter until smooth.  Fold in the grated zucchini  and Parmesan.  Season with salt and pepper.  If too thick, thin with a splash of water or milk.  The water content of the zucchini will determine whether or not you need to add more liquid.  Should be the consistency of a pancake batter. 
Heat non stick frying pan, and just a spray of Pam.  You don’t need additional oil for this recipe.  add about 1/4 cup per pancake (I can get about 6-7 pancakes going in a regular sized frying pan), 3-4 minutes per side on medium heat.
Transfer to greased cooking sheet, preheat oven to 350 degrees.  Add a portion of brie as shown in above photo.  Heat through until brie has melted. 
This is one of our most popular wedding reception appetizers.  It’s a great conversation piece during the cocktail hour.  People cannot believe zucchini can taste so amazing, and you do not have to be a vegetarian to scarf them down!
So, eat those veggies, and think outside the box!


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