Looking for a breakfast option that’s good for you, easy on your wallet, and bursting with flavor? Look no further than these amazing veggie fritters! Packed with fresh vegetables, protein-rich eggs, and a touch of cheese, these fritters are a delightful way to kickstart your day. Plus, they’re incredibly versatile and budget-friendly, making them a perfect choice for busy mornings or quick weeknight meals.
Ingredients:
- 2 teaspoons yeast (10 grams)
- 1 tablespoon sugar (15 grams)
- 250 ml warm water (1 cup)
- 2 eggs
- 2 teaspoons salt (10 grams)
- 250 ml warm milk (1 cup)
- 400 grams all-purpose flour (2 ½ cups)
- 1 small eggplant, diced
- 1 red pepper, diced
- 2 tomatoes, diced
- Small bunch of green onions, chopped
- 1 onion, diced
- 100 grams crumbled feta cheese (or your preferred cheese)
- Black pepper, to taste
- Olive oil for frying
Instructions:
- Activate the Yeast: In a large bowl, combine the yeast and sugar with the warm water. Let this mixture sit for 5-10 minutes. You’ll see it become foamy and bubbly – that means the yeast is activated and ready for action!
- Wet Ingredients and Rest: Add the eggs, salt, and warm milk to the yeast mixture and whisk it all together until well combined.
- Dry Ingredients and Rise: Gradually add the flour to the wet mixture, mixing until you have a smooth batter. Cover the bowl and let the batter rest for 15 minutes. This resting time allows the gluten in the flour to relax, resulting in lighter and fluffier fritters.
- Veggie Prep Party!: While the batter rests, it’s time to prepare the vibrant vegetable filling! Dice your eggplant, red pepper, tomatoes, and onion. Then, chop up the green onions for a pop of freshness.
- Sautéing the Veggies: Heat some olive oil in a large skillet over medium heat. Add the diced onion and cook it until it becomes translucent. Then, add the diced eggplant, red pepper, and tomatoes to the skillet. Cook for 5-7 minutes, or until the vegetables are softened. Season with salt and black pepper to taste.
- Batter and Filling Unite!: Stir the cooked vegetables and chopped green onions into the rested batter. Gently fold in the crumbled feta cheese, distributing it evenly throughout the mixture.
- Fritter Time!: Heat a little more olive oil in your skillet over medium heat. Spoonfuls of batter go next! Drop them into the hot oil and flatten them slightly to form fritter shapes.
- Cook to Golden Perfection: Cook the fritters for 3-4 minutes per side, or until they’re golden brown and cooked through. You can peek inside one with a toothpick to check for doneness – if it comes out clean, your fritters are good to go!
- Drain and Enjoy!: Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Now you have a delicious and healthy breakfast ready to enjoy!
More Information:
Feel free to experiment with different vegetables in this recipe! Chopped broccoli, zucchini, or mushrooms would all be delicious additions.
For a vegan option, simply omit the cheese or use a vegan cheese alternative.
Leftover veggie fritters can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or oven for a warm and satisfying snack.
Conclusion:
These veggie fritters are a complete game-changer for breakfast (or any meal, really!). They’re healthy, budget-friendly, and endlessly customizable. So ditch the boring cereal and embrace the flavor and versatility of these delightful fritters!