Recipe courtesy of Sara Brown-Heigel and Tricia Clark

Vegetable Fritters with Herbed Creme Fraiche

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 6 to 8 fritters
Don't know what to do with leftover vegetables? This is a great clean-out-the-fridge recipe. The eggs in the batter help bind together the various veggie odds and ends, while the flour gives the fritter structure.



Herbed Creme Fraiche:


Special equipment:
a mandoline (optional)
  1. For the fritters: In a large bowl, whisk together the flour, sugar, salt and baking powder. In a separate medium bowl, whisk together the eggs and milk. Whisk the wet ingredients into the dry ingredients until fully incorporated. Whisk in the zaatar and garlic powder.
  2. Add the onion, cauliflower, carrot and zucchini to the batter and mix well so that all the vegetables are well coated in batter.
  3. In a medium skillet, heat 3 to 4 tablespoons of vegetable oil (enough to coat the bottom of the pan) over medium-high heat.
  4. Scoop 1 to 2 heaping spoonfuls of fritter batter into the oil and allow to spread and lace out. Cook on one side until golden brown, 1 to 2 minutes, then flip with a fish spatula or pancake turner and brown on the second side, 1 to 2 minutes. (Make sure to flip the fritters away from you so you don't splash hot oil onto yourself.) Remove the finished fritters to a paper towel-lined plate or wire rack to drain. Continue with the rest of the batter.
  5. For the herbed creme fraiche: Combine the creme fraiche, salt, chives and dill in a small bowl. Fold in the lemon zest.
  6. Serve the fritters with the sauce and garnish with more fresh mint leaves, dill and chives.