- 2 cups peeled and shredded vegetables, about 2⁄3 lb. (see suggested options and note below)
- 1⁄2 cup soft or fresh breadcrumbs
- 1⁄4 cup grated Parmesan cheese
- 1⁄4 cup grated shallot
- 2 garlic cloves, minced
- 1 large egg, beaten
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 Tbsp. olive oil
- In a large bowl, combine the vegetables, breadcrumbs, cheese, shallot, garlic, and egg and mix thoroughly. Season with salt and pepper to taste.
- Heat the olive oil in a large skillet over medium-high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula. Cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1 to 2 minutes longer.
- Serve immediately, or place on a rack-lined sheet pan and reheat in the oven.
Market Basket Options
Vegetables that work well shredded and incorporated into a fritter include: squashes (winter or summer), beets, onions (in combination with other vegetables), carrots, parsnips, or other roots or tubers. You can also try cauliflower or Romanesco florets, broken into small pieces (these items need to be par-cooked first) as well as corn and tomatoes.
Chef’s Note: Depending on water content of selected vegetable, consistency may need to be adjusted with flour as needed.