Who doesn’t like a fritter?
Applying leftovers in inventive means can be portion of adopting a zero squander cooking approach. I steamed some broccoli and carrots for supper one night, and experienced about a cup and a half leftover. Guaranteed you can just reheat the veggies and consume them once again as a side dish. But that’s type of uninteresting proper?
Alternatively, I whipped up these broccoli-carrot fritters and gave the leftovers new lifestyle. You can substitute just about any cooked vegetable for the broccoli-carrots. These can be created as an appetizer, be served as a side dish, or to major a salad. Delight in!
These pan-fried veggie fritters are a scrumptious way to use up leftover cooked greens. This recipe makes about 6 3-inch fritters.
- 1 1/2 cups cooked greens, finely chopped
- 1/4 cup AP flour
- 1 egg crushed
- 1/8 tsp salt to taste
- ground pepper to flavor
- 1/3 cup shredded cheese
Insert all ingredients to a medium bowl and combine until finally properly merged.
Warmth a griddle or nonstick pan about medium-significant heat. Coat with cooking spray, then incorporate 1/4 cup of veggie-batter to pan. Flatten (like a pancake) and brown each side for about 2 to 3 minutes until eventually frivolously browned.
Transfer to serving dish. Provide with your favored dip, warm sauce, or dressing.