Who doesn’t love a fritter?
Using leftovers in creative ways can be part of adopting a zero waste cooking strategy. I steamed some broccoli and carrots for dinner one night, and had about a cup and a half leftover. Sure you can just reheat the veggies and eat them again as a side dish. But that’s sort of boring right?
Instead, I whipped up these broccoli-carrot fritters and gave the leftovers new life. You can substitute just about any cooked vegetable for the broccoli-carrots. These can be made as an appetizer, be served as a side dish, or to top a salad. Enjoy!
These pan-fried veggie fritters are a delicious way to use up leftover cooked vegetables. This recipe makes about six 3-inch fritters.
- 1 1/2 cups cooked vegetables, finely chopped
- 1/4 cup AP flour
- 1 egg beaten
- 1/8 tsp salt to taste
- ground pepper to taste
- 1/3 cup shredded cheese
Add all ingredients to a medium bowl and mix until well combined.
Heat a griddle or nonstick pan over medium-high heat. Coat with cooking spray, then add 1/4 cup of veggie-batter to pan. Flatten (like a pancake) and brown each side for about 2 to 3 minutes until lightly browned.
Transfer to serving dish. Serve with your favorite dip, hot sauce, or dressing.
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