fresh from the garden veggie fritters

★★★★★ 1 Review
DeeDee2011 avatar
By Diane Atherton
from PINE MOUNTAIN, GA

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!

serves makes around 40 fritters
prep time 10 Min
cook time 5 Min
method Deep Fry

Ingredients For fresh from the garden veggie fritters

  • 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 lg
    eggs
  • 1/4 c
    buttermilk
  • 1/2 c
    salsa or picante sauce (drain juice)
  • 1 lg
    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
    onion, chopped
  • 1/4 c
    green onion (sliced green part)
  • vegetable oil for frying
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How To Make fresh from the garden veggie fritters

  • 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.

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