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Vegetarian swede and feta fritters recipe

Vegetarian swede and feta fritters recipe


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A couple of weeks ago some swedes arrived in my veg box and I wasn't quite sure what to do with them. It is a bit hot for soup so I made these fritters (using the spring onions from my veg box too) which were a hit with everyone.


London, England, UK

7 people made this

IngredientsMakes: 12 fritters

  • 800g (1.75lb) swede
  • 300g (10.5 oz) potatoes
  • 4 large organic eggs
  • 8 spring onions, finely chopped
  • 3 tablespoons chives, finely chopped
  • 200g (7 oz) feta cheese, crumbled
  • 6 tablespoons plain flour
  • salt and pepper, to taste
  • olive oil, for frying

MethodPrep:20min ›Cook:45min ›Ready in:1hr5min

  1. Peel the swede and the potatoes. Grate both in a large salad bowl with the coarser side of a cheese grater. Press any extra moisture out with kitchen paper.
  2. Beat eggs together in a separate bowl. Mix in spring onions, chives and crumbled feta.
  3. Pour mixture over the grated vegetables and mix until well blended.
  4. Add flour. Mix again until you have a slightly sticky vegetable paste. Season to taste.
  5. Heat some oil in a non-stick frying pan.
  6. Shape each fritter by hand (around 2 generous tablespoons or 1cm thick and 10cm in diameter).
  7. Over medium to high heat, fry 2 to 3 fritters at the time (depending on the size of your pan) for around 5 mins on each side until golden brown.
  8. Keep cooked fritters warm covered in the oven until you are ready to serve them.

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How To Make Fritters Out of Any Vegetable

Veggie fritters are a bit of a mind game because they have a magical way of making you forget that you’re actually eating vegetables. That’s because the best fritters aren’t just packed with veggies — they’re also enhanced with cheese, herbs, and spices. Then there’s the brilliant method of pan-frying them, making them nice and crispy. Everyone can agree on crispy.

Eat More Veggies

Vegetable fritters are an easy way to eat more veggies. They pack up great for lunch, either on their own or in a sandwich, and they even make a nice, light dinner when paired with a simple salad. But the best part about these fritters is that what you decide to put in them is really just determined by what you already have in your kitchen.

The Basic Formula

Boosting veggies with plenty of complementary flavors is exactly what makes fritters awesome. Cheese loves vegetables, so tossing a little into the mix doesn’t hurt. Aromatics like garlic, fresh herbs, and spices also help keep things exciting. Once you know the basic formula, it’s just a matter of experimenting with different combinations.

Veggies + Aromatics & Spices + Cheese + Binding Agent

Which Vegetable to Use

The beauty of fritters is that so many veggies work well. It’s just a matter of what you have in your crisper drawer and knowing how to prep it to be fritter-ized.

  • Carrots, parsnips, and sweet potato can all be grated and used as is. Don’t forget corn, which can be cut right off the cob or even used straight from the freezer bag.
  • Zucchini, however, should be drained after grating because of its high water content. Simply dump the grated zucchini in a colander that’s set over a bowl, toss it with a big pinch of salt, and let it sit for 10 minutes. After, press down on the zucchini with a wooden spoon to push out more of the water and then wrap it in a clean kitchen towel to squeeze out even more liquid. Dry is the name of the game here.
  • Cauliflower and broccoli also make great fritters. Cut the florets into small, one-inch chunks, then steam them until tender. Let the cooked florets cool a bit, then use a potato masher to mash them into smaller, chunky pieces before combining them with the rest of the ingredients.
  • Finally, hearty greens — be it Swiss chard, spinach, or kale — are nice too. Blanch them, let them cool, squeeze out any liquid, and chop.

Oh, and don’t be afraid to mix and match vegetables — no one ever said you just had to choose one!

The Flavors: Cheese, Aromatics, and Spices

Once you’ve picked the vegetable, it’s time to pick the flavors. My favorite cheeses are the crumbly ones like goat and feta, but shredded cheddar, mozzarella, and Gouda are also great. Even grated Parmesan works well.

Garlic is great, but try swapping it out for a few chopped scallions, a handful of chopped chives, or a small minced shallot or onion.

Then there are the herbs and spices. I like adding a big tablespoon of chopped fresh herbs like parsley, cilantro, or dill. Or try using a teaspoon of a ground spice like cumin or a spice blend like za’atar or curry powder.

5 Favorite Combinations

  • Zucchini + scallions + feta + fresh dill
  • Cauliflower + garlic + goat cheese + cumin
  • Corn + shallot + Parmesan + fresh parsley
  • Sweet potato + chives + cheddar + chile powder
  • Kale + red onion + mozzarella + Aleppo pepper

Frying vs. Baking

While baking the fritters may seem like a more wholesome choice, I encourage you to fry them. Frying ensures you’ll get that extra-crispy exterior, which is the sign of a great fritter. Plus, these are shallow-fried, rather than deep-fried, in just a couple of tablespoons of oil. Either olive oil or a neutral vegetable oil like grapeseed works well — reach for whichever you have on hand and bask in the lacy crispiness that results.

How to Keep the Fritters Gluten-Free

Adding all-purpose flour to the fritter batter prevents them from being gluten-free, but you can change this by simply swapping in an equal amount of chickpea flour. The flour, made of ground raw chickpeas, is not only gluten-free, but also filled with good protein and fiber, which will also give the fritters a staying-power boost.

Don’t Forget a Sauce!

Vegetable fritters love a dipping and dolloping sauce, especially a creamy one. I usually start with Greek yogurt and go from there. Sometimes I stir in a little pesto or harissa other times I keep it simple with just a little lemon juice and salt.


Greek Zucchini Fritters

These zucchini fritters are based on a recipe I learned from the cookbook author Diane Kochilas. A classic mezze served in Greek taverna, they’re like a Greek version of latkes.

Ingredients

  • 2 pounds large zucchini, trimmed and grated on the wide holes of a grater or food processor
  • Salt
  • 2 eggs
  • ½ cup chopped mixed fresh herbs, such as fennel, dill, mint, parsley (I like to use mostly dill)
  • 1 tablespoon ground cumin
  • 1 cup fresh or dry breadcrumbs, more as necessary
  • Freshly ground pepper
  • 1 cup crumbled feta
  • All-purpose flour as needed and for dredging
  • Olive oil for frying
Nutritional analysis per serving (8 servings)

Preparation

  1. Salt the zucchini generously and leave to drain in a colander for one hour, tossing and squeezing the zucchini from time to time. Take up handfuls of zucchini, and squeeze out all of the moisture. Alternately, wrap in a clean dish towel, and squeeze out the water by twisting at both ends.
  2. In a large bowl, beat the eggs and add the shredded zucchini, herbs, cumin, bread crumbs, salt and pepper to taste and feta. Mix together well. Take up a small handful of the mixture if it presses neatly into a patty, it is the right consistency. If it seems wet, add more breadcrumbs or a few tablespoons of all-purpose flour. When the mixture has the right consistency, cover the bowl with plastic wrap and refrigerate for one hour or longer.
  3. Heat 1 inch of olive oil in a large frying pan until rippling, or at about 275 degrees. Meanwhile, take up heaped tablespoons of the zucchini mixture, and form balls or patties. Lightly dredge in flour.
  4. When the oil is very hot, add the patties in batches to the pan. Fry until golden brown, turning once with a spider or slotted spoon. Remove from the oil, and drain briefly on a rack. Serve with plain Greek style yogurt if desired.

Advance preparation: The mixture can be assembled up to a day before you make and fry the fritters.


Millet Fritters with Feta, Spinach, and Golden Raisins

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Inspiration travels fast in the blogosphere. A fritter recipe by 101 Cookbooks blogger Heidi Swanson was the starting point for these patties by the Aherns.

Ingredients

  • 2 cups cooked millet
  • 1 medium onion, chopped (1 1/2 cups)
  • 3 large eggs, lightly beaten
  • 2 cloves garlic, minced (2 tsp.)
  • 1 tsp. finely chopped fresh sage, or
  • 1/2 tsp. dried sage
  • 1/2 tsp. kosher salt
  • 2 cups finely chopped fresh spinach
  • 1/2 cup gluten-free breadcrumbs, plus more if needed
  • 1/3 cup feta cheese
  • 1/2 cup golden raisins
  • 2 Tbs. olive oil

Preparation

1. Stir together millet, onion, eggs, garlic, sage, and salt in medium bowl. Stir in spinach, breadcrumbs, feta, and raisins let stand 5 minutes. If fritters still feel wet, add more breadcrumbs. You should be able to pinch together mixture and have it stick together without oozing. Shape into 12 1/2-cup fritters.

2. Heat oil in large skillet over medium heat. Add 6 fritters, making sure not to overcrowd pan cover and cook 5 to 10 minutes, or until bottoms of fritters are browned. Flip, and cook 5 minutes more, or until browned on second side. Repeat with remaining fritters.

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Inspired by West African bean fritters, these are filled with peanuts, bell pepper, and cornmeal, plus a hint of herb and spice.

A popular street food in Sicily, these naturally gluten-free fritters are made with chickpea flour.

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Vegetarian swede and feta fritters recipe - Recipes

 A quick, quick dispatch from over here because it's 5:06 pm and my mother, who kindly agreed to watch Bruno so I could work for a few hours, is leaving soon. Yes, Bruno's home again from Kita, which is supposed to be closed to all but essential workers. (It's not, though there are plenty of people sending their kids who most definitely are not essential workers, but don't be surprised, the pamphlet explaining the exceptions runs more than 30 pages long, TELL ME ABOUT THAT FAMED GERMAN EFFICIENCY AGAIN WHY DON'T YOU.) After two weeks of spring break, Hugo's back at school for his 2 1/4 hours of daily learning and I'm back to chauffeuring him and taking care of Bruno full-time and it's only Monday and I'm already ready for hara-kiri, LET'S TALK ABOUT SOMETHING ELSE SO I DON'T CHEW MY FACE OFF.

Fritters! PEA fritters! From the excellent pages of Ottolenghi Simple, which is the ONLY Ottolenghi book you truly need, in my extremely humble opinion. (Fine, you can have Jerusalem and if you bake, Sweet too, but Simple is truly what it promises - excellent, fast and - for Ottolenghi - simple recipes that will knock your socks off almost every time.) I've had my eyes on these pea fritters ever since getting the book years ago, but for whatever reason (fear of frying?) didn't make them until Saturday night. DO NOT REPEAT MY MISTAKE AND WAIT TO MAKE THESE. Make them right away! Today! Tomorrow! For no reason! They're so easy and SO delicious and. fun? I hate calling food fun, but these actually are fun? I mean, frozen peas! Blitzed into rubble! Mixed with za'atar and feta and mint and some baking powder/flour to help them puff and aerate! Fun!

They are an actual delight and when eaten hot from the plate, with lemon squeezed over, and a glass of cold white wine to wash them down, like an actual civilized person who still holds the potential to entertain something like a sexy aperitivo hour, may even hold the power to transport you from your miserable existence into an alternate reality for a brief, tongue-singeing moment. I AM NOT OVERSELLING THESE, I SWEAR.

One final note: If you have eaters at your table who do not like feta (ASK ME HOW I KNOW), you can leave out the feta and these babies will still be absolutely wonderfully delicious. Your mystical transportation may become somewhat more. limited in its scope, but it's still worth going for it.

Note: This post includes affiliate links and I may earn a commission if you purchase through them, at no cost to you. I use affiliate links only for products I love and companies I trust. Thank you.

Pea Fritters with Za'atar and Feta
Makes 25 - 30 fritters
Adapted from Ottolenghi Simple
Print this recipe!

500 grams (1 lb 2 oz) frozen peas, defrosted
120 grams (4 1/2 oz) ricotta
3 eggs, beaten
Finely grated zest of 1 large lemon
Salt and black pepper
3 tablespoons za’atar
100 grams (2/3 cup) all purpose flour (or gluten-free flour)
1½ teaspoons baking powder
20 grams (small handful) mint leaves, finely shredded
200 grams (7 oz) feta, broken into 2cm pieces
800ml (3 cups) sunflower oil, for frying

1. Put the peas in a food processor and pulse until roughly crushed, then transfer to a large bowl. Add the ricotta, eggs, lemon zest (reserve the lemon, cut into wedges for serving), three-quarters of a teaspoon of salt and a good grind of pepper, and mix well. Add the za’atar, flour and baking powder, mix until just combined, then gently fold in the mint and feta, so it doesn’t break up.

2. Pour the oil into a medium saucepan on a medium-high heat. Once hot, use two dessert spoons to scoop up balls of the fritter mixture: they won’t be uniform in shape, but should each be about 4cm wide. You should be able to fry about six or seven at a time: carefully lower them into the oil and fry for three to four minutes, turning them once, until cooked through and golden-brown. (If the fritters are cooking too quickly, reduce the temperature, so they cook right through to the middle.) Once done, lift the cooked fritters from the hot oil with a slotted spoon, transfer to a plate lined with kitchen paper and serve immediately or keep warm in an oven.

3. Repeat with the remaining fritters, and serve warm with lemon wedges alongside.

Comments

 A quick, quick dispatch from over here because it's 5:06 pm and my mother, who kindly agreed to watch Bruno so I could work for a few hours, is leaving soon. Yes, Bruno's home again from Kita, which is supposed to be closed to all but essential workers. (It's not, though there are plenty of people sending their kids who most definitely are not essential workers, but don't be surprised, the pamphlet explaining the exceptions runs more than 30 pages long, TELL ME ABOUT THAT FAMED GERMAN EFFICIENCY AGAIN WHY DON'T YOU.) After two weeks of spring break, Hugo's back at school for his 2 1/4 hours of daily learning and I'm back to chauffeuring him and taking care of Bruno full-time and it's only Monday and I'm already ready for hara-kiri, LET'S TALK ABOUT SOMETHING ELSE SO I DON'T CHEW MY FACE OFF.

Fritters! PEA fritters! From the excellent pages of Ottolenghi Simple, which is the ONLY Ottolenghi book you truly need, in my extremely humble opinion. (Fine, you can have Jerusalem and if you bake, Sweet too, but Simple is truly what it promises - excellent, fast and - for Ottolenghi - simple recipes that will knock your socks off almost every time.) I've had my eyes on these pea fritters ever since getting the book years ago, but for whatever reason (fear of frying?) didn't make them until Saturday night. DO NOT REPEAT MY MISTAKE AND WAIT TO MAKE THESE. Make them right away! Today! Tomorrow! For no reason! They're so easy and SO delicious and. fun? I hate calling food fun, but these actually are fun? I mean, frozen peas! Blitzed into rubble! Mixed with za'atar and feta and mint and some baking powder/flour to help them puff and aerate! Fun!

They are an actual delight and when eaten hot from the plate, with lemon squeezed over, and a glass of cold white wine to wash them down, like an actual civilized person who still holds the potential to entertain something like a sexy aperitivo hour, may even hold the power to transport you from your miserable existence into an alternate reality for a brief, tongue-singeing moment. I AM NOT OVERSELLING THESE, I SWEAR.

One final note: If you have eaters at your table who do not like feta (ASK ME HOW I KNOW), you can leave out the feta and these babies will still be absolutely wonderfully delicious. Your mystical transportation may become somewhat more. limited in its scope, but it's still worth going for it.

Note: This post includes affiliate links and I may earn a commission if you purchase through them, at no cost to you. I use affiliate links only for products I love and companies I trust. Thank you.

Pea Fritters with Za'atar and Feta
Makes 25 - 30 fritters
Adapted from Ottolenghi Simple
Print this recipe!

500 grams (1 lb 2 oz) frozen peas, defrosted
120 grams (4 1/2 oz) ricotta
3 eggs, beaten
Finely grated zest of 1 large lemon
Salt and black pepper
3 tablespoons za’atar
100 grams (2/3 cup) all purpose flour (or gluten-free flour)
1½ teaspoons baking powder
20 grams (small handful) mint leaves, finely shredded
200 grams (7 oz) feta, broken into 2cm pieces
800ml (3 cups) sunflower oil, for frying

1. Put the peas in a food processor and pulse until roughly crushed, then transfer to a large bowl. Add the ricotta, eggs, lemon zest (reserve the lemon, cut into wedges for serving), three-quarters of a teaspoon of salt and a good grind of pepper, and mix well. Add the za’atar, flour and baking powder, mix until just combined, then gently fold in the mint and feta, so it doesn’t break up.

2. Pour the oil into a medium saucepan on a medium-high heat. Once hot, use two dessert spoons to scoop up balls of the fritter mixture: they won’t be uniform in shape, but should each be about 4cm wide. You should be able to fry about six or seven at a time: carefully lower them into the oil and fry for three to four minutes, turning them once, until cooked through and golden-brown. (If the fritters are cooking too quickly, reduce the temperature, so they cook right through to the middle.) Once done, lift the cooked fritters from the hot oil with a slotted spoon, transfer to a plate lined with kitchen paper and serve immediately or keep warm in an oven.

3. Repeat with the remaining fritters, and serve warm with lemon wedges alongside.


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