Show of hands: how many of you go to the first few farmers markets of the summer and buy all the things, only to get home and wonder, now what do I do with all this vegetable bounty?! 🙋🏻♀️
I’ve got you - make my vegetarian Farmers Market Fritters. This last trip to the market I bought potatoes, corn on the cob, zucchini, basil and pepper jelly. This recipe is so easy, you only need to bake your potatoes ahead of time, and having done that, this recipe is ready to cook in less than five minutes.
I routinely bake off 3-4 potatoes for the week to have on hand for hash browns, diced potatoes to pan fry for a quick side, and shredded to make these fritters. There are several ways to cook baked potatoes, but I usually use the baked potato button on my microwave – press for how many potatoes you are cooking and cook one less – so if I cook 4 baked potatoes, I only press the potato button three times.
Secondly, the air fryer! Bake at 400 for 40 minutes, or until fork tender.
Farmers Market Fritters
Scroll down for a printable version of this recipe
Makes: 4 servings of 2 fritters Per person
Prep Time: 5 minutes
Cook Time: 6 minutes
1/2 cup corn (kernels cut off one large corn on the cob)
8 ounce bake potato, shredded
1 cup zucchini, shredded
4 cloves garlic, chopped
2 tablespoons fresh basil, chopped
1/2 cup flour
1 egg
1/4 cup liquid egg whites
1 teaspoon baking powder
2 ounces goat cheese, crumbled
1 tablespoon pepper jelly (melted)
1/2 teaspoon salt
1/2 teaspoon pepper
Avocado oil spray
Place all of the above ingredients into a bowl and mix.
You may think the batter is too dry, but after 2-3 minutes, some of the moisture will release from the zucchini.
Heat a nonstick skillet over medium heat. Spray with avocado oil spray. Using a 1/3 cup measure, shape the patties in the pan and cook 3 minutes a side, or until crisp on the outside and tender on the inside.
Want more advice on how to use up your farmer's market finds? The Chopping Block is hosting a vegetarian Farmer's Market Demo on Thursday, August 19 at 6:30pm at Lincoln Square. Our chef will select the best, freshest ingredients at the Lincoln Square Farmer's Market prior to class and will prepare a delicious meal including an appetizer, an entrée and dessert. There will be no recipes provided, because the whole meal will be improvised based on the available produce of the day, so come watch your chef create a super-seasonal meal using the best of the best ingredients in this demonstration class! This class will be full of techniques you can use when you shop locally all season long.
What’s your favorite farmers market find? Let me know in the comments! In summer, it’s hands down zucchini – you can check out my Farmers Market Pizza here. However, come early September, I am always after my beloved Delicata squash. I make a delicious Delicata squash gnocchi – you can find that recipe here.
Farmers Market Fritters
Ingredients
- 1/2 cup corn (kernels cut off one large corn on the cob)
- 8 ounce bake potato, shredded
- 1 cup zucchini, shredded
- 4 cloves garlic, chopped
- 2 tablespoons fresh basil, chopped
- 1/2 cup flour
- 1 egg
- 1/4 cup liquid egg whites
- 1 teaspoon baking powder
- 2 ounces goat cheese, crumbled
- 1 tablespoon pepper jelly (melted)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Avocado oil spray
Instructions
- Place all of the above ingredients into a bowl and mix. You may think the batter is too dry, but after 2-3 minutes, some of the moisture will release from the zucchini.
- Heat a nonstick skillet over medium heat. Spray with avocado oil spray. Using a 1/3 cup measure, shape the patties in the pan and cook 3 minutes a side, or until crisp on the outside and tender on the inside.
