Looking for a healthy and delicious snack option that your kids will love? Look no further than these Crispy Veggie Fritters! This recipe is a fun and flavorful way to sneak in extra vegetables for your little ones, all wrapped up in a crispy, satisfying package.
These fritters are incredibly easy to make, requiring just a handful of ingredients and minimal prep time. They’re perfect for after-school snacks, lunchbox additions, or even a healthy side dish. Plus, they’re naturally gluten-free and can be easily adapted to be dairy-free or vegan (see “More Information” below).
So ditch the sugary snacks and embrace the wholesome goodness of Crispy Veggie Fritters!
Ingredients:
- Veggie Base (350g total):
- 350 grams potatoes (about 2 medium potatoes)
- 150 grams carrots (about 2 medium carrots)
- Flavor and Texture:
- 20 grams green onions, chopped finely
- Salt (divided): ½ teaspoon for initial mixing, ¼ teaspoon for final mix
- Black pepper: ¼ teaspoon
- Binding and Crisping:
- 2 eggs
- 3 tablespoons cornstarch
- 3 tablespoons wheat flour (see “More Information” for substitutions)
Instructions:
-
Prep the Veggies: Begin by peeling the potatoes and carrots. Wash them thoroughly and cut them into small, even pieces. This ensures even cooking throughout the fritters.
-
Seasoning for Success: In a bowl, combine the cut potatoes and carrots with ½ teaspoon of salt. Toss well and let the mixture sit for 15 minutes. This allows the salt to draw out excess moisture from the vegetables, which is key to achieving crispy fritters.
-
Rinsing and Drying: After 15 minutes, rinse the potato and carrot mixture under cold running water to remove the excess starch and salt released. This prevents the fritters from becoming greasy. Use a clean kitchen towel or paper towels to thoroughly squeeze out any remaining moisture from the vegetables. Dryness is crucial for crispy results.
-
Flavorful Batter: In a separate large bowl, combine the dried potato and carrot pieces, chopped green onions, ¼ teaspoon of salt, black pepper, eggs, cornstarch, and wheat flour. Mix everything well until the vegetables are evenly coated with the batter. This creates the base for your delicious fritters.
-
Frying for Crispness: Heat a frying pan over medium-low heat. This gentler heat ensures the fritters cook through without burning on the outside. Take small portions of the vegetable mixture and form them into small patties or desired shapes. Fry each fritter for about 8 minutes per side, or until golden brown and crispy.
-
Draining and Enjoying: Once cooked through, remove the fritters from the pan and place them on paper towels to absorb any excess oil. This ensures a clean and delightful eating experience. Serve them hot and enjoy the delicious flavor and satisfying crunch!
More Information:
- Gluten-Free Option: Substitute the wheat flour with a gluten-free flour blend, ensuring it contains xanthan gum for binding.
- Dairy-Free Option: Use a flaxseed egg or a store-bought vegan egg substitute instead of chicken eggs.
- Leftovers: Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven until warmed through.
Conclusion:
These Crispy Veggie Fritters are a testament to the fact that healthy snacks can be both fun and flavorful. So ditch the unhealthy options and embrace the delicious possibilities of these veggie-packed fritters!