RECIPE: Zoodle your way to easy vegetable fritters
In between holiday festivities, I tend to gravitate toward simple, snack-y dinners like pan-fried vegetable fritters made with seasonal vegetables such as winter squash.
The quickest way to a squash fritter is to look for pre-shredded vegetables. Pre-spiraled “zoodles” are your best bet because they’re thin enough to cook quickly but hearty enough to create a substantial fritter. To the zoodles, add a couple of eggs, along with self-rising flour and salt to form a batter. The salt will draw a bit of moisture out of the squash to ever-so-slightly thin the batter. It’ll still be quite thick; that’s OK.
I like to add a tablespoon of smoked paprika to my fritters, but the seasoning can be a choose-your-own adventure. Cumin, chili powder or garam masala would all work well.
To cook, fry small scoops (about 1/4 cup) in a generous amount of olive oil in a nonstick skillet. You won’t be able to fit them all in at once, but they only take a matter of minutes to cook through and turn golden brown, so it’s easy to fit in a few batches in less than 30 minutes. Keep the cooked fritters warm in the oven.
For serving, stir together a bit more smoked paprika (or your preferred spice) with Greek-style yogurt and a drizzle of olive oil. I like to add a simple mixed green salad on the side for color and brightness, but if you’re feeling worn out from holiday festivities, serve these fritters on their own.
- 2 large eggs
- 1 1/2 tablespoons smoked paprika, divided
- Kosher salt
- 1 (10-ounce) package butternut squash zoodles
- 3/4 cup self-rising flour
- 5 tablespoons extra-virgin olive oil, divided
- 1 cup Greek-style yogurt
- On the side: Mixed green salad
- Heat the oven to 200 degrees.
- In a large bowl, whisk together the eggs, 1 tablespoon paprika and 1 teaspoon salt. Add the zoodles and mix well. Add the flour and toss well to coat.
- Heat 4 tablespoons olive oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. Add the batter in 1/4-cup portions to the skillet. Cook until puffed and browned on both sides, 2 to 3 minutes per side, reducing the heat to medium if needed. Place on a sheet pan and transfer to the oven. Repeat with the remaining batter, keeping the cooked fritters warm in the oven.
- Meanwhile, whisk together the yogurt, the remaining 1/2 tablespoon paprika, and the remaining tablespoon olive oil. Season to taste with salt. Serve the fritters topped with the yogurt. Serves 4.
Nutritional information
Per serving: Meanwhile, whisk together the yogurt, the remaining 1/2 tablespoon paprika, and the remaining tablespoon olive oil. Season to taste with salt. Serve the fritters topped with the yogurt.Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.
