Vegetable fritters are a savory dish made by combining grated or chopped vegetables with flour, eggs, and seasonings, then frying the mixture until crisp and golden. They can be made with a variety of vegetables such as zucchini, carrots, potatoes, or onions, making them a versatile and flavorful way to enjoy fresh produce. While many cultures have their own version of fritters, the concept of frying vegetables in batter is believed to have originated in India, where spiced pakoras made with chickpea flour have been enjoyed for centuries. Similar styles later spread across Asia, the Middle East, and Europe, adapting to local ingredients and tastes, making vegetable fritters a beloved dish worldwide.

Ingredients

1 cup grated yellow potatoes (Amador Farms)

1 cup grated carrot (Amador Farms)

1/4 cup finely chopped onion (Amador Farms)

2 large eggs

1 15 oz can chickpeas rinsed and drained

1/4 cup all purpose flour

1/4 cup panko

1/2 cup freshly grated parmesan cheese

1 tbsp Garlic Tingz (Dupree Seasonings LLC)

1/2 tsp salt

Freshly ground pepper to taste

1/4 cup Coconut oil

Jalapeno thinly sliced (optional)

1/2 cup sour cream

2 tbsp Black & Sweet (Dupree Seasonings LLC)

Makes 12 fritters

Directions

1. Place grated potatoes in a colander, press down to remove as much liquid as possible.

2. In a large bowl add drained chickpeas. Use a fork or potato masher to smash the chickpeas.

3. Add potatoes, carrots and eggs to chickpeas. Using a fork stir until egg is blended.

4. Add flour, panko, parmesan, Garlic Tingz, salt and pepper to potato mixture. Mix until well combined.

5. Make 2 inch round balls or use a 1/4 cup measuring cup to make evenly shaped fritters. Flatten balls to 1/2 inch thick fritters.

6. In a large skillet melt 2 tablespoons of coconut oil on medium hot until hot. Place fritters in hot oil. Gently press a jalapeno slice on each fritter. Cook for 3 minutes on each side or until crispy and golden brown. Remove from skillet and place on paper towel to absorb the oil.

7. Stir Black & Sweet into sour cream. Dollop each fritter with sour cream.

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Federal Way resident Vickie Chynoweth published a cookbook called “Well Fed: Easy-to-Follow Recipes.”