Don't Fear the Fritter


Fritters are our friends, these versatile little guys are a great way to pack a ton of nutrient dense veggies into one easy to make, easy to eat dish.

Take them from breakfast to dinner with just a few simple tweaks. Like a broken record, we always suggest making a double batch of your favorite veggie fritter because they transition so easily from breakfast to dinner and they freeze well (hello time savings!)

Think of a fritter as a pancake - you just quickly whip up the batter and fry them up (with a few extra tricks). It's that simple. 

Here are a few pro-tips that will make you feel more confident when making vegetable fritters. I've had a few people reach out as of late and ask me if we could give some guidance on how to make the best fritter, so we got together and shared our pro-tips for fritter frying. If you have some leave them in the comments, we'd love to hear! 

1. Use the right tools, a mandolin or a food processor. They are going to quickly slice and dice your vegetables into a fairly uniform size so that everything cooks evenly in the pan.

2. Get as much water out as possible. After you chop the vegetables place them into a large bowl and just mix them up with your hands, add a large pinch of salt to the vegetable mixture and let it stand for about 4-5 min. This will help draw the excess water out from the vegetables and make frying way more enjoyable (less splatter, fewer burn opportunities, less mush).

3. Don't be afraid to get messy. After waiting for 5 min. drain the water from your bowl, and then take the vegetable mixture in hand and squeeze out any excess water until its pretty dry.

4. Using coconut oil, will change your world. If you're a traditional extra virgin olive oil lover, prepare to have your mind blown. Coconut oil has a higher smoke point than olive oil. The smoke point refers to the point at which the oil begins to decompose and break down, and could lead to the formation of toxicological relevant compounds are formed (think carcinogens).

5. Don't manhandle your fritters. Once you drain your fritters and squeeze out all of the water, fluff everything back up, this will help you have a lighter, more airy texture. Unless you like dense patty-like fritters be a little more delicate when making them.

6. You only need to flip one time to brown both sides. This is where a little patience comes into practice, once you place your mixture into the pan allow it to cook for a few minutes on each side before you flip. When you flip too often not only do you risk the chance of the fritter breaking apart but you could also dry out your fritter.

If you have a few extra fritters leftover after dinner, be excited (insert happy dance) because these are great for breakfast the next day. I am obsessed with topping my fritter with a poached or fried egg, a little Basil Greek Yogurt (see recipe below) and a side of fresh fruit.

Basil Greek Yogurt Recipe:

  • 1/4 c. plain Greek yogurt
  • 1 tbs. fresh basil, chopped
  • juice of 1/2 of a lemon

Add an egg if you're fancy and even if you're not fancy, just add the egg and the basil yogurt sauce, you'll thank us later.