Fresh From the Garden Veggie Fritters

Diane Hopson Smith

By
@DeeDee2011

Nothing brings summer to the table more than garden fresh vegetables.

These vegetable fritters are to a good home cooked meal what hush puppies are to a plate of fried fish and slaw. Just plain good and no plate should be without them.

A great way to use up some odd pices of veggies that you don't have enough of one kind to make a dish. As for me, I don't need a reason to make these, I just go to the garden and pick what I need to make em! They are that good!


Featured Pinch Tips Video

Comments:

Serves:

makes around 40 fritters

Prep:

10 Min

Cook:

5 Min

Method:

Deep Fry

Ingredients

1 c
self rising yellow cornmeal
1 c
all purpose flour
1/2 tsp
salt
1 Tbsp
all purpose seasoning (i used everglades)
1/2 tsp
cayenne pepper, optional
3 large
eggs
1/4 c
buttermilk
1/2 c
salsa or picante sauce (drain juice)
1 large
red tomato, peels, seed and diced (you just want the meat of the tomato)
1 c
fresh okra, chopped
1 c
fresh corn, slice from cob
1/2 c
chopped bell pepper (i used red and green)
1/2 can(s)
onion, chopped
1/4 c
green onion (sliced green part)
vegetable oil for frying

Directions Step-By-Step

1
Heat oil in a deep fryer to 375 degrees.
2
Combine dry ingredients and whisk together to combine.
3
Stir in remaining ingredients except the oil. This should make a thick batter.
4
Drop batter by tablespoons into hot oil; fry until a deep golden brown, about 4 minutes. Do NOT drop by heaping spoonfuls. If to big the centers will not cook completely. A nice size would be about the size of a hush puppy, a little larger than a walnut. Drain on paper towels and serve hot.

NOTE: Cook in batches. I normally drop 6 or 7 at a time. Don't crowd the fryer.

About this Recipe

Course/Dish: Vegetables, Other Breads
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy