Spiralized Vegetable Cornmeal Fritters
Try this Spiralized Vegetable Cornmeal Fritters recipe, or contribute your own.
Try this Spiralized Vegetable Cornmeal Fritters recipe, or contribute your own.
- Carbohydrate 6.16289 g
- Cholesterol 0 mg
- Fat 1.96601500072367 g
- Fiber 1.99579999488592 g
- Protein 1.530665 g
- Saturated Fat 0.292707500099924 g
- Serving Size 1 1 -6 (120g)
- Sodium 42.1578932291812 mg
- Sugar 4.16709000511408 g
- Trans Fat 0.128202500019597 g
- Calories 43 calories
Step-by-step
- Slice your carrot and zucchini half-way through, lengthwise. Spiralize, using Blade C. Place your spiralized veggies, scallions, cornmeal, salt, pepper, turmeric, and eggs in a large bowl until thoroughly combined.
- Heat a skillet with 1/2 tbsp of olive oil over medium-high heat.
- Once the skillet heats, scoop out 1/4-1/2 cup of the mixture. Place it to one side of the pan and flatten the mixture with a spatula so that it resembles a small patty. Repeat and place on the other side of the pan.
- Fry for 2-3 minutes, flip over, flatten with a spatula and cook for another 2-3 minutes or until a patty is formed.
- Repeat until all of the mixture is used. Served!
Crowding the skillet remains the primary error cooks make when frying vegetable patties, leading to steamed textures instead of crisp crusts. Maintain adequate spacing in the pan by cooking no more than two portions at once. Temperature regulation follows closely behind this mistake, requiring medium-high heat to properly brown the cornmeal without burning the exterior before the interior sets. Olive oil applied at a rate of one-half tablespoon per batch provides the necessary thermal transfer for even browning.
Starch adjustments offer a reliable path for dietary adaptations when modifying the binding agents in this mixture. Eggs act as the primary coagulant, but aquafaba serves as a direct one-to-one replacement volume for plant-based constraints. Coarse cornmeal absorbs moisture differently than fine-ground varieties, necessitating a five-minute resting period after mixing to allow the granules to hydrate fully before hitting the pan. Zucchini strands release water continuously, so squeezing the spiralized ribbons in a clean kitchen towel prevents excess liquid from thinning the batter.
Second-day transformations breathe new life into chilled fritters stored in an airtight container for up to three days. Microwave reheating ruins the structural integrity by turning the crisp exterior soggy and limp. Crispness returns entirely when reheated in a dry skillet over medium heat for two minutes per side, or by utilizing a toaster oven set to 375 degrees Fahrenheit for five minutes.
Batch freezing works successfully if parchment paper separates each individual patty inside a heavy-duty freezer bag for a maximum storage window of two months. Thawing frozen fritters is unnecessary prior to reheating; transfer them straight from the freezer to a hot, oiled pan while adding an extra minute to the cooking time to ensure the center warms through completely.
