These fritters work wonderfully as a light appetizer, hors d’oeuvre or a delicious side dish for grilled chicken or fish! Several vegetable options work well for these depending on what’s available seasonally…zucchini, butternut squash, celery root, carrots, parsnips, turnips, sweet potatoes, and rutabaga are all good choices.

Makes 4 servings

Ingredients:

• 4 cups mixed seasonal vegetables, shredded on the large holes of a box grater
• 1/2 cup fresh herbs of your choice, chopped
• 4 eggs, beaten
• 1/2 cup flour
• 1 teaspoon baking powder
• Salt and pepper to taste
• Oil of choice for cooking the fritters

Directions:

1. Combine all ingredients (except the oil) in a bowl and mix thoroughly.
2. Heat ½ inch of oil in a large sauté pan over medium heat until it shimmers.
3. Using a ¼ cup measure, scoop portions of vegetable mixture into the pan and spread each into a thin disc.
4. Cook on first side for 2 to 3 minutes, until golden brown, then flip and cook second side for another 2 to 3 minutes.
5. Remove fritters to a paper towel lined plate to drain excess oil.
6. Serve hot or room temperature with your favorite dipping sauce.