Curried Summer Veggie Fritters Recipe

Name: Curried Summer Veggie Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Medium Sweet Potato; 1 whole Large Carrot; 1 whole Small Zucchini; 1 whole Yellow (summer) Squash; 1 whole Small Yellow Or Vidalia Onion; 3 whole Cloves Of Garlic; 2 whole Large Eggs; 1/3 cups All-purpose Flour; 1/2 teaspoons Kosher Salt; 1-1/2 teaspoon Curry Powder Blend Of Choice; 1 cup Canola Oil

Servings: persons

1 whole Medium Sweet Potato
1 whole Large Carrot
1 whole Small Zucchini
1 whole Yellow (summer) Squash
1 whole Small Yellow Or Vidalia Onion
3 whole Cloves Of Garlic
2 whole Large Eggs
1/3 cups All-purpose Flour
1/2 teaspoons Kosher Salt
1-1/2 teaspoon Curry Powder Blend Of Choice
1 cup Canola Oil

1
Heat 1/8 inch of oil in a wide skillet to 375.
2
Roughly grate sweet potato and carrot, using fo-pro or box grater. Dump shredded veggies into a clean dish cloth, twist closed and wring over the kitchen sink, extracting as much liquid from the veg as strength allows. Dump the desiccated veg into a large bowl.
3
Repeat with both the squashes.
4
Grate the onion and garlic directly into the bowl with the other veggies.
5
Push all the veg to one side of the bowl. Crack the eggs into the empty side; beat briefly with a fork to combine. Add flour to egg mix, combine quickly (don't worry about being perfect), and then mix the egg/flour with the veggies. The veg will just be coated; this isn't a thick batter. Add the seasonings and mix again to combine.
6
Add to the hot oil by 1/4-cupfuls, pressing down to flatten slightly. Pan-fry until golden brown on both sides, 4-5 minutes per side; monitor the oil to make sure it stays between 350 and 375.
7
Remove finished fritters to paper towel or a draining rack. Serve immediately with dipping sauce of choice - good options include sweet chili, srihacha or peanut/satay.

796

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole Medium Sweet Potato, 1 whole Large Carrot, 1 whole Small Zucchini, 1 whole Yellow (summer) Squash, and more.

Yes, Curried Summer Veggie Fritters falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Summer Veggie Fritters

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