Vegetables fritters is one of the easiest and budget friendly vegetarian meals! Yellow, chunky and thick, these cakes have been on my mind ever since I saw them on the Kitchn. But I was craving a texture and taste of healthy corn flitters without flour. You know when you bite or tear a piece of, it breaks. That one.
I make vegetarian fritters all the time, just haven’t had a chance to remake them since testing. I have cabbage and cauliflower fritters on my “to post list”. I would love to hear your feedback because many times I’m not sure which ones you would love more. Please leave a comment below what fritters you love, make or would like to try.
In Ukraine, our people made fritters out of anything because they really extended your wallet. Now, I make fritters also to clean out my vegetable drawers and use up leftovers from organic produce delivery. The most popular among Ukrainians are potato fritters. We lived off of potatoes – almost every family planted, grew and harvested their own potatoes. If you didn’t have land, you rented it. Entire family, starting with teenagers and ending with elderly, worked together to grow A LOT of potatoes. If you didn’t have enough potatoes stored in a cold room or garage until next season, you were screwed. That is how poor we were.
Whenever I saw cheese or meat in the fridge, it was a huge treat! I knew it was either a Holiday or 1 of 8 of us had a birthday coming up. And dare me to touch it – I would end up in a BIG trouble. I still remember hiding in a dark cold room with a knife and slicing prosciutto leg my uncle brought from Italy. The tastiest prosciutto I ever had and North American kids can have a treat in any shape or form any second?! Funny how life is…
Most of our meat came canned from hunting season and it was scarce. Now as I’m writing this I can’t believe it was during 90s, not 40s. This is where my huge respect for food comes from and I never throw out any food or buy exquisite ingredients. Ironically, despite the lack of food we were healthy. More people died of alcoholism than cancer, and there were barely any special needs kids. Right now, there are 6 out of 22 kids in my son’s class and that is statistics. In America, food is killing people and 40% of it is being thrown away. This is one of many reasons I am against GMOs and buy organic on a budget.
As for vegetables, you could use any you have on hand or that are going bad. This time I made my healthy corn fritters with zucchini, bell peppers, greens, carrots and cheese. If you are using zucchini, do not forget to squeeze the liquid out. I forgot and had to add more cornmeal. Also, please remember 90% of corn in the US is GMO, so buy organic. It takes an effort to find it but is worth your family’s health – stock up! These fritters also freeze well.
- 2 large eggs, whisked
- 2 cups any milk (I used unsweetened almond milk)
- 2 tbsp olive or avocado oil, extra virgin
- 1 tsp garlic powder
- 1 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 cup (3 oz) shredded cheese, not packed (I used white cheddar)
- 2 cups cornmeal
- 1 medium zucchini, shredded and liquid squeezed out
- 1 medium bell pepper, diced
- 1 medium onion, finely chopped
- 3 large collard greens or Swiss chard leaves (6 kale leaves), ribs removed and thinly chopped
- 3 medium carrots, grated
- Cooking spray (I use Misto)
- In a large bowl, add eggs, milk, oil, garlic powder, salt, pepper and whisk to combine. Stir in cheese and cornmeal. Add vegetables and mix well. Batter should be thick and chunky.
- Preheat large skillet on low - medium heat and spray with cooking spray. Place a heaping large ice cream scoop of batter, lightly flatten with a back of a scoop, cover and cook for 8 - 10 minutes, turning once. I fried 4 fritters at a time and flipped when cooked edges appeared. Repeat with remaining batter. Serve warm or cold.
Servings Per Recipe: 13
Amount Per Serving = 1 fritter:
Total Fat: 6.1 g
Cholesterol: 40.0 mg
Sodium: 319.6 mg
Total Carbs: 18.8 g
Dietary Fiber: 2.5 g
Protein: 4.9 g
WW Points+: 4