After I got home from the CSA pick up yesterday, I knew I needed to do something with A LOT of my veggies, and fast. It amazes me, I thought I was getting pretty caught up on clearing out our fridge, and then I got home and it was suddenly full again. This was due in part to the size of the veggies we got this week: a huge head of lettuce, a large cluster of beets, and a large head of broccoli. And because I volunteer, I get to take a little bit of the extra veggies at the end of the day from whatever we have left over–so of course extra broccoli, beets, and garlic scapes found their way into my fridge. We also got 3 packages of fettuccine and a large block of cheese with our fun share this week, and there were extra eggs, so I got a dozen eggs (Miss Rhodie only lays about 3 eggs a week, and the young ones won’t be laying for another 6 weeks or so, so I welcome the local eggs). The rest of the leftover produce and eggs (2 large boxes worth this week) are donated to a local homeless shelter kitchen.
I was standing in the kitchen last night pondering how to use up a large number AND a large variety of veggies when I thought fritters would be the way to go. From previous weeks I still had: a kohlrabi, turnips, beet and turnip greens, zucchini, and mozzarella cheese (I realize this is not a veggie–to some people, anyway–but it came as part of my fun share so I’m counting is as part of “something local that needs to be eaten.” From this week’s share I chose to use a few garlic scapes. From my own garden I harvested a few potatoes (Purple Vikings–aren’t they gorgeous?!)…
and a few red (though they really look more orange) and purple carrots (also gorgeous).
From the grocery store I had a large onion that needed to be used, so I threw some into the mix. This was the only non-local veggie in the fritter. Other fritter ingredients included local eggs, local flour, and, from the grocery store: salt, chipotle pepper powder, and cornmeal. I was excited that probably 95% (by volume) of the fritter ingredients were locally produced! Not too shabby.
I used the food processor to shred everything but the beet and turnip greens (which were already shredded), then I just dumped the contents into a large bowl. I really have no idea how much I had, but it completely filled my food processor bowl, so…..a lot.
I would guestimate at least 10 cups of veggies and cheese total (about a 9:1 mix). To this I added 2 eggs, about 2/3 cup cornmeal, about 1 to 1/ 1/4 cups flour, maybe a teaspoon of salt, and about 1/4 teaspoon chipotle pepper powder. Again, total guesses. I didn’t want the “batter” to be too runny; I wanted to be able to taste mostly veggies, so I just needed a little something to hold everything together. I heated about 1 teaspoon of olive oil in a skillet, dropped ~ 1/4 cup batter into the skillet and spread it really thin, so that the fritters were only about 1/4 inch thick. I can fit 3 in my skillet. I covered with the lid and let cook for about 3-4 minutes. Once the bottoms were nice and brown, I flipped them over and cooked another 3-4 minutes. Hubby and I seemed to eat them as quickly as they came out of the skillet–I guess we need a larger skillet.
I was pleasantly surprised that the ingredients went together really well for these fritters. I was a little apprehensive about how they would turn out–they should be called “Everything But The Kitchen Sink Fritters”–but they were great. We ate them with a little bit of buttermilk ranch dressing, though they are great plain, too. We had several left over, so I froze them. I’m not sure they will last all that long in a frozen state–I’m looking forward to having them again soon.