Crispy Garden Vegetable Fritters
Elevate your snack game with these Crispy Garden Vegetable Fritters! Made with a delightful mix of Yukon gold potatoes, carrots, and parsnips, these latkes are not just delicious but also packed with nutrients. Perfect as a light lunch or an afternoon snack, these fritters boast a vibrant flavor profile thanks to the addition of fresh dill and green onions. Pair with a creamy dill-infused sour cream for a burst of freshness that perfectly complements the crispy, golden-brown fritters. Whether served at a gathering or enjoyed solo, this recipe is sure to be a hit!
12
Servings
71
Calories
11
Ingredients
Ingredients
Yukon gold potatoes
8 ounces (peeled and shredded)
carrots
8 ounces (peeled and shredded)
parsnips
8 ounces (peeled and shredded)
flour
1/4 cup (none)
fresh dill
1/4 cup (chopped)
green onion
1/4 cup (chopped)
salt
1/2 teaspoon (none)
pepper
1/2 teaspoon (none)
large eggs
2 (beaten)
vegetable oil
as needed (for sautéing)
sour cream
1 cup (none)
Instructions
1
Preheat your oven to 325°F (163°C) to keep the fritters warm.
2
Peel and shred the Yukon gold potatoes, carrots, and parsnips using a box grater or food processor.
3
Place the shredded vegetables in a clean kitchen dish towel and twist it to squeeze out excess moisture, ensuring crispy fritters.
4
In a medium mixing bowl, combine the flour, chopped dill, green onions, salt, and pepper.
5
Add the shredded vegetables into the bowl and gently toss to coat them evenly with the flour mixture.
6
In a separate bowl, beat the eggs until frothy and then add them to the vegetable mixture, stirring until everything is well combined.
7
Heat a generous amount of vegetable oil in a large skillet over medium heat until shimmering.
8
For each fritter, drop about 2 tablespoons of the batter into the skillet. Use the back of a spoon to gently flatten them into 4-inch rounds.
9
Cook each fritter for approximately 3 minutes on one side, or until golden brown, then carefully flip and cook for another 3 minutes until browned.
10
Once cooked, transfer the fritters to a baking sheet and keep warm in the preheated oven. Repeat with the remaining batter, adding more oil as needed.
11
For serving, combine sour cream with extra chopped dill and green onions for a flavorful dip, then serve the fritters hot with the dip on the side.
Nutrition Information
4.5g
Fat
6.25g
Carbs
1.67g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Crispy Garden Vegetable Fritters?
These fritters are a nutritious snack or light lunch made from a blend of shredded Yukon gold potatoes, carrots, and parsnips, flavored with fresh dill and green onions.
What ingredients are needed for the vegetable base?
The recipe requires 8 ounces each of Yukon gold potatoes, carrots, and parsnips, all peeled and shredded.
How do I ensure the fritters turn out crispy?
To ensure crispiness, place the shredded vegetables in a clean kitchen dish towel and twist it to squeeze out all excess moisture before mixing with other ingredients.
What temperature should the oven be set to?
The oven should be preheated to 325 F (163 C) to keep the cooked fritters warm while you finish the rest of the batch.
How should the vegetables be shredded?
You can use either a standard box grater or a food processor to shred the potatoes, carrots, and parsnips.
What herbs are used in this recipe?
The recipe uses 1/4 cup of chopped fresh dill and 1/4 cup of chopped green onions.
What is the binding agent for these fritters?
The fritters are held together using 1/4 cup of flour and 2 large beaten eggs.
What is the best way to mix the ingredients?
First, toss the shredded vegetables with the flour, herbs, salt, and pepper to coat them evenly, then stir in the frothy beaten eggs.
How much vegetable oil is needed for frying?
Use a generous amount of vegetable oil, enough to shimmer in a large skillet, adding more as needed between batches.
How much batter should be used for each fritter?
Use approximately 2 tablespoons of batter for each fritter.
What size should the fritters be?
After dropping the batter into the skillet, use the back of a spoon to gently flatten them into 4-inch rounds.
How long should each fritter cook?
Cook each fritter for about 3 minutes per side, or until they are golden brown.
How do I keep the fritters warm while cooking in batches?
Transfer the cooked fritters to a baking sheet and keep them in the preheated 325 F oven.
What is the suggested dipping sauce?
The fritters pair perfectly with a dip made from 1 cup of sour cream mixed with extra chopped dill and green onions.
How many servings does this recipe provide?
This recipe yields 12 servings.
How many calories are in one serving?
Each serving contains approximately 71 calories.
What is the fat content per serving?
There are 4.5 grams of fat per serving.
How many carbohydrates are in each fritter?
Each serving contains 6.25 grams of carbohydrates.
What is the protein content of these fritters?
There is 1.67 grams of protein per serving.
Can these be served as party food?
Yes, they are excellent as party food, appetizers, or even as a light lunch.
Which potato variety is recommended?
Yukon gold potatoes are recommended for their texture and flavor.
How much salt and pepper is used?
The recipe calls for 1/2 teaspoon of salt and 1/2 teaspoon of pepper.
Is this recipe considered a type of latke?
Yes, these vegetable fritters are often categorized as a modern take on latkes.
What is the total number of ingredients?
There are 11 ingredients in total, including the sour cream for the dip.
How should the eggs be prepared before adding them to the mix?
The eggs should be beaten until they are frothy.
Can these be eaten cold?
While they can be eaten cold, they are best enjoyed hot and fresh from the oven or skillet.
Are parsnips required for this recipe?
Yes, parsnips provide a unique sweetness and are a key component of the vegetable mix.
Is the sour cream mixed with anything else?
Yes, it is mixed with extra chopped dill and green onions for added flavor.
What is the primary cooking method?
The fritters are primarily cooked by saut ing them in a skillet with vegetable oil.
Can I use different vegetables?
While this specific recipe focuses on potatoes, carrots, and parsnips, the technique can be adapted for other root vegetables.