Saturday, April 28, 2012

Curried Vegetable Fritters: A Versatile Recipe


This is my reworking of the recipe I found on Smitten Kitchen for Zucchini Fritters. She describes her process as basically making Potato Latkes which is the perfect way to explain this. I decided to move away from using Zucchini alone and added Carrot and Yellow Squash which gave these a beautiful color. I also used a madras curry powder in the seasoning which added an wonderful layer of flavor. I tried making these both with and without the baking powder she suggests using. The baking powder version is much better it really lightens them up.

Vegetable Fritter Recipe

  • 1 Shredded Medium Zucchini
  • 1 Shredded Medium Yellow Squash
  • 2 Shredded Medium Carrots
  • 1 Teaspoon of Kosher Salt + Extra to Taste
  • 1 Egg
  • 1/2 Cup Of Flour
  • 1/2 teaspoon baking powder
  • 1 Tablespoon of Madras Curry Powder or Garam Masala
  • Oil For Frying

Although as you will see I changed quite a few of the ingredients the recipe is basically Smitten Kitchen’s so click over there for the directions.

I served mine with Greek  yogurt and warm pita bread.

You can use this basic idea using almost any shredded vegetable and suitable seasoning. Sliced scallions or chopped cilantro would be very good in this particular version. Also you could easily make mini versions of these to use for Hors D’Oeuvres.



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