Green Fritters Recipes

GREEN VEGGIE FRITTERS

Steps:

• Shred the leftover cooked sprouts and greens. Peel and finely chop the garlic, and finely grate the lemon zest. Pick and finely chop the dill.
• Put the shredded sprouts and greens into a bowl. Crumble in the cheese and add the garlic, dill and lemon zest. Add a good pinch of sea salt and black pepper, then mix well.
• Crack in the eggs and mix to combine.
• Place a large frying pan over a medium heat and add a generous lug of oil. Once the oil is hot, carefully lower in heaped tablespoons of the mixture and flatten them out into little patties.
• Fry for 2 to 3 minutes, or until the egg is beginning to set, then carefully flip and fry on the other side for 2 more minutes, until the egg is completely cooked.
• Halve and serve the lemon on the side for squeezing over.

GREEN CHILE CORN FRITTERS

Steps:

• Heat oil (2 to 3 inches) in deep fryer to 375°F.
• Stir Bisquick mix, cold water and eggs in large bowl with spoon until smooth. Stir in corn and chilies.
• Drop batter by small spoonfuls into hot oil. Turn and fry until evenly golden brown. Drain on paper towels. Serve with salsa.

BEET AND BEET GREEN FRITTERS

Steps:

• Salt the beets generously and leave them to drain in a colander placed in the sink or in a bowl for 1 hour, tossing and squeezing the beets from time to time (wear rubber gloves to protect your hands from the color). After an hour, take up the grated beets by the handful, squeeze out as much liquid as you can and transfer to a bowl.
• While the beets are draining, heat a large pot of water over high heat and stem and wash the beet greens in 2 changes of water. When the water comes to a boil, salt generously and add the beet greens. Cook for about 1 minute, until tender, and transfer to a bowl of ice water. Let sit for a few minutes, then drain, squeeze dry and chop fine. Alternatively, steam the greens for 2 minutes above 1 inch of boiling water.
• In a large bowl, beat the eggs and add the grated beets, herbs, cumin, caraway, beet greens, bread crumbs, salt and pepper to taste, and feta. Mix together well. Take up a small handful (one to 2 tablespoons) of the mixture, and if it presses neatly into a patty, it is the right consistency. If it seems wet, add more bread crumbs 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.
• Combine the oils in a large frying pan and heat until rippling, about 275 degrees. Meanwhile, take up heaped tablespoons of the beet mixture and form patties. Lightly dredge in flour. Carefully transfer to the pan, taking care to fry them in batches so you don't crowd the pan, and fry until patties are golden brown on both sides. Use tongs, a slotted spatula or a spider to turn the fritters over. Remove from the oil and drain briefly on a rack, then serve, with yogurt or aioli if desired.

GREEN FRITTERS

Steps:

• Squeeze the courgettes between your hands to remove any excess moisture, or tip onto a clean tea towel and twist it to squeeze out the moisture.
• Beat the eggs in a bowl, add the broccoli, courgettes and most of the dill, and mix together. Add the flour, mix again and season.
• Heat the oil in a non-stick frying pan. Put a large serving spoon of the mixture in the pan, then add 2 more spoonfuls so you have 3 fritters. Leave for 3-4 mins on a medium heat until golden brown on one side and solid enough for you to flip over, then flip over and leave to go golden on the other side. Repeat to make 3 more fritters (there is no need to add any more oil to the pan after the first batch). Scatter with the remaining dill to serve.

EASY GREEN PEA FRITTERS: A FRITTER FRAMEWORK

Steps:

• Blend half of the peas with the sliced clove of garlic, the salt, and the eggs.
• Add the flour and baking powder, along with the lemon zest and mint (or whichever flavourings you use), and a crack of pepper if desired, and stir to combine.
• Fold in the remaining half of the peas.
• Heat 2 Tbsp olive oil in a frying pan over medium heat and fry the fritters in batches. You can make them whatever size you want. I tend to use a heaped soup spoon, which yields about 8-10 fritters.

PLANTAIN FRITTERS

Steps:

• Peel plantain, grate plantain using a box grater.
• Add grated plantain to a bowl, stir in flour, bell pepper, green onion, garlic, baking powder, salt, annatto powder.
• Add water and mix to form a wet batter.
• Heat oil in a large skillet over medium-high heat. Add a tablespoon full of the batter to your frying pan and lightly flatten with a spatula or the back of the spoon.
• Cook for 3 minutes on one side until golden brown, flip and cook them for another 3 minutes on the other side
• Remove excess oil using a paper towel, serve immediately, or keep warm on a baking tray in the oven at 250 degrees F.

CORN FRITTERS

Steps:

• In a medium-sized skillet heat the oil over medium-high heat until shimmering. In a medium-sized bowl combine the corn, flour, cornmeal, baking powder, salt, paprika, green onion, milk, and egg.
• Drop the batter with a 1/4 cup slowly into the oil. Fry on each side until golden for 2-3 minutes. Carefully remove with a spatula and serve.