The holiday season means plenty of celebrating centered around sharing favorite food traditions with loved ones. But after the big meal's been eaten and the party fun's been had, you may find yourself drained of inspiration to create but one more inventive meal.
In a kitchen just like yours, in circumstances just like this, is how the veggie fritter was born. At least we assume so since its simple genius is perfect for such an occasion.
This month Chef Jon Buchanan of Trevisio baked veggie fritters with Seed-to-Plate Nutrition Education™ students at MacGregor Elementary, inspiring him to recreate the dish in technicolor for a family meal with his staff (pictured here).
In Britain, fritters take the form of "bubble and squeak", so called due to the sounds they emit as they sizzle in a hot pan, and take advantage of what remains from Sunday supper. Roasted root vegetables, soft and sweet, are lazily mashed and combined with some egg and flour before being dropped into a pan and refashioned into beautifully irregular savory pancakes. It's exactly the end your holiday meal leftovers dreamed of. And requires the tiniest bit of effort, lucky for you.
Of course, fresh vegetables work swimmingly, as well. Whatever you have on hand, really, no matter the season, just shred, mix with back bone-providing elements, liven with herbs and aromatics, then into the pan they go.
To lighten up this version, we send forgo pan frying and instead send our "fritters" into the oven to finish the transformation from humble ingredients to humble yet satisfying comfort food. While you wait, whip up a tangy, bright sauce that will awaken the whole dish, as well as your house guests.
Baked Veggie Fritters
For the fritters:
1 cup zucchini
1 cup carrot
2 cup potato (russet or sweet), cooked
½ cup whole wheat bread crumbs
½ cup parsley, chopped
½ cup mint, chopped
½ teaspoon cumin
½ teaspoon black pepper
½ teaspoon salt
6 tablespoons extra-virgin olive oil
For the yogurt sauce:
1 cup plan, lowfat yogurt
2 tablespoons yellow mustard (or whichever kind you have will do)
2 tablespoons fresh herbs (such as parsley, dill, mint, cilantro or a mix)
1 tablespoon lemon juice
1 garlic clove, minced
Salt and pepper, to taste
To make the fritters:
- Preheat oven to 450°. Lightly oil a baking sheet and set aside.
- Scoop cooked potato out of skin and mash with the back of a fork.
- Cut zucchini into small ¼-inch cubes (or grate). Add to bowl with potato.
- Peel and grate carrots. Add to bowl with potato and zucchini.
- Crack eggs into a separate bowl. Whisk with a fork before adding to bowl.
- Add chopped mint and parsley, bread crumbs, cumin, salt and pepper. Stir to combine.
- Measure 1 heaping tablespoon of mixture, roll into a ball and place on baking sheet oiled baking sheet. Repeat until all of the mixture is used.
- Using the bottom of a glass or cup, flatten each ball until about ½-inch thick.
- Bake at 450° for 6 minutes, flip each fritter and bake another 6 minutes.
To make the sauce:
- Peel and mince garlic, chop herbs and combine with yogurt, mustard and lemon juice. Stir to combine.
- Taste and season to taste with salt and pepper.
- Thin with a small amount of water if needed.
- Serve each fritter with yogurt sauce and enjoy!
Find even more ideas for healthy, delicious recipes for any occasion on our Pinterest boards.