Vegetable Medley Fritters

Part of the fun of our community supported agriculture (CSA) box is that from week
to week we never know exactly what we are going to get. We pick up our box on
Thursday evening. The Sunday beforehand we receive an email listing the produce
that will be in the box.  We don’t know the quantities and once in awhile there are a
few surprises thrown in! It’s all based on wants going on at the farm that week.

The CSA box has really broadened our vegetable-eating repertoire. I probably
wouldn’t have been inclined to purchase beets or some of the greens we have been
introduced to before our CSA.  

This year we have had received lots of zucchinis, summer squash, and beets which
are great! I have been looking for new ways to turn them into dinner outside of our
usual roasted or zoodle options.

I love the idea of fritters because they can be paired with so many dipping options.  I
serve these as a side next to grilled chicken or pork chops but they also make a
lovely main course if you feel like going all in on the veggies.  

Fritters
1 medium Zucchini, grated
1 medium Summer Squash, grated
1 large Beet, peeled and grated
¼ cup Flour
1 tablespoon Cornstarch
1 Egg
1 tablespoon salt + ½ teaspoon for later
Pepper to taste

Using a food processor with a grating blade, grate the zucchini and summer squash.
Peel and grate the beet. Set the grated vegetables in a large colander over a bowl and
mix with 1 tablespoon of salt, set aside for 15 minutes. This will allow the extra
liquid to release from the vegetables. Once 15 minutes are up squeeze the grated
vegetables to get any extra moisture out.

In a large bowl combine the grated vegetables, flour, egg, cornstarch, ½ teaspoon of
salt and pepper. Mix well.

Once mixed, heat oil in a heavy bottom pan (I use my cast iron skillet). Once the oil is
hot form fritters using approximately ¼ cup of the vegetable mixture per fritter.
Drop the fritters in the hot oil, using the back of a spatula gently flatten the fritters.
You can probably do 3-4 fritters at a time. After about 2 minutes, flip the fritters and
let cook another 2 minutes. The fritters should be golden brown. Place the fritters
on a plate covered with paper towel to drain off some of the excess oil.

Dill Yogurt Dipping Sauce
½ cup plain Yogurt
2 tablespoons Lemon juice
2 tablespoons Olive oil
1 tablespoon Honey
3 tablespoons fresh Dill, finely chopped
Salt and pepper

Dump all ingredients into a small bowl and whisk until fully combined!