Easy Vegetable Fritters

This recipe, shared by a CSA member and found in Parade Magazine, can be made with many of our shares, and a healthy way to get kids to eat their veggies. It’s as easy as 1-2-3!

1. Start with a vegetable:
You can make these healthy fritters with ½ cup carrot, zucchini, corn, or beet.
Carrot:  Peel and grate 1 large carrot.
Zucchini:  Grate 1 medium zucchini, sprinkle with salt, let stand 30min and then squeeze dry.
Corn:  Cut kernels from 1 large ear corn.
Beet:  Peel and grate ½ medium beet.

2. Make pancakes:
Stir your prepped vegetable with 3 Tbsp flour, ¼ cup grated Parmesan cheese, 1 Tbsp grated Vidalia onion, and 1 pinch kosher salt in a medium bowl. Warm 1 Tbsp olive oil in a large cast-iron or nonstick skillet over medium high heat. When oil is hot, stir 1 large beaten egg into vegetable mixture. Drop heaping spoonfuls of batter into the pan; flatten slightly with the back of a spoon and cook until golden, about 2 minutes per side. Makes 5 or 6 pancakes.

3. Make dipping sauce:
Whisk ⅓ cup 2% Greek Yogurt, juice of ½ lemon, 1 Tbsp finely chopped fresh mint, and 1 pinch kosher salt in a bowl.