Vegetable fritters

Thank you, thank you Mark Bittman.  He often suggests a basic recipe that can be easily modified in a variety of ways to suit the seasonal availability of vegetables and taste.  These vegetable fritters turned out to be a great way to use some lunkers I found in my garden. Making these for the first time was kind of an adventure but with excellent results as you will see. Wonderful.

Servings: 4 as a side dish


  • About 1 1/2 pounds of vegetables, peeled or not --- I used the zucchini from my backyard and didn't peel them
  • 1/2 onion or equivalent amount of shallots or scallions minced
  • 2 egg whites, lightly beaten
  • 1/4 cup chopped fresh herbs
  • 3/8 cup white whole wheat flour
  • Large pinch cayenne pepper
  • Salt and freshly ground pepper to taste
  • 1 Tablespoon high heat cooking oil of choice


Grate the zucchini on the largest holes in a box grater or in your food processor.  You will have about three cups firmly packed.  As I grated them about five minutes after harvest, they were really, really moist.  You have to wring out as much of the liquid as you can.  I used a big kitchen towel. And then chop a big handful of herbs.  I used fresh dill, mint, parsley and tarragon. Mix everything together in a bowl. Preheat your oven to 275 degrees to keep the fritters warm as you do them in batches.  Fry them over medium high heat.  I used a Scanpan which has a nonstick surface not made with teflon.  In the picture below, you can see how the little bit of oil beads up and is probably not even needed.  The next time I do these, I will eliminate the oil.  It is important to let the pan fully heat before you start frying the fritters. Despite squeezing the grated zucchini as much as I could, there was still a lot of liquid in the bowl after mixing the ingredients.  This required some flexibility in fritter technique.  I firmly packed a 1/3 cup measuring cup, turned it over and squeezed out as much liquid as I could.  Knock the incipient fritter into the pan and flatten it a bit.  Let it cook until golden brown and turn once.  These can be served hot or at room temperature with whatever topping you prefer.  I used some sriracha.

Nutrition Information (per serving)


Preston Maring, MD