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!
servesmakes around 40 fritters
prep time10 Min
cook time5 Min
Ingredients For fresh from the garden veggie fritters
self rising yellow cornmeal
all purpose flour
all purpose seasoning (i used everglades)
cayenne pepper, optional
salsa or picante sauce (drain juice)
red tomato, peels, seed and diced (you just want the meat of the tomato)
fresh okra, chopped
fresh corn, slice from cob
chopped bell pepper (i used red and green)
green onion (sliced green part)
vegetable oil for frying
How To Make fresh from the garden veggie fritters
Heat oil in a deep fryer to 375 degrees.
Combine dry ingredients and whisk together to combine.
Stir in remaining ingredients except the oil. This should make a thick batter.
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.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
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