Category: Carrot

Quick and Crispy Vegetable Fritters

Quick and Crispy Vegetable Fritters

One more yummy recipe to share! Appetizer, Side dish, Vegetarian  – Kadie De Saint Victor

Prep 20 minutes ∙ Cook 5 minutes ∙ Makes Yield: about 12 fritters ∙ Source Justataste.com

Ingredients

  • 2 cups shredded zucchini
  • 2 cups shredded carrots
  • 2 cloves garlic, minced
  • 2/3 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1/3 cup sliced scallions (green and white parts)
  • 2 tbsp olive oil
  • Sour cream or yogurt, for serving

Directions

Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.
Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper. Stir the mixture until it is combined.
Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.
Serve the fritters immediately topped with sour cream or yogurt.

Creamy Vegan Carrot Soup with Coconut

Creamy Vegan Carrot Soup with Coconut

Prep Cook Total

CSA member submission from Sharon Choma – the spruce

INGREDIENTS:

  1. 2-3 large carrots
  2. 1 onion, chopped small
  3. 1 tsp fresh ginger, minced, for heat
  4. 1 1/2 tsp. curry powder
  5. 1 3/4 cups vegetable broth
  6. 1 14oz. can coconut milk
  7. sea salt, to taste

DIRECTIONS::
1. Simmer the carrots, onions, ginger and curry powder in vegetable broth for 20-25 minutes, until carrots are soft.
2. Allow to cool slightly, and then puree in a blender, working in batched if needed.
3. Return to hear and stir in coconut milk until well combined.
4. Season generously with sea salt, to taste.
5. Serve hot, or chill until cold and serve as a vegetarian and vegan appetizer soup. Soup will thicken as it cools, so if serving cold, you may want to add a little extra liquid for consistency.

Riehm Produce Farm, LLC
7244 N. State Route 53
Tiffin, OH 44883
419.992.4392
riehmfarms@gmail.com