Who does not love a fritter?

Employing leftovers in inventive means can be portion of adopting a zero waste cooking strategy. I steamed some broccoli and carrots for supper one particular night time, and had about a cup and a fifty percent leftover. Certain you can just reheat the veggies and consume them once more as a facet dish. But which is sort of monotonous ideal?

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Instead, I whipped up these broccoli-carrot fritters and gave the leftovers new everyday living. You can substitute just about any cooked vegetable for the broccoli-carrots. These can be created as an appetizer, be served as a facet dish, or to top rated a salad. Enjoy!

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Broccoli-Carrot Fritters

These pan-fried veggie fritters are a mouth watering way to use up leftover cooked greens. This recipe would make about 6 3-inch fritters.

Writer Rosanne Rust MS RDN, www.rustnutrition.com

Substances

  • 1 1/2 cups cooked veggies, finely chopped
  • 1/4 cup AP flour
  • 1 egg crushed
  • 1/8 tsp salt to flavor
  • floor pepper to taste
  • 1/3 cup shredded cheese

Instructions

  • Insert all substances to a medium bowl and blend right up until perfectly merged.

  • Heat a griddle or nonstick pan above medium-high heat. Coat with cooking spray, then incorporate 1/4 cup of veggie-batter to pan. Flatten (like a pancake) and brown just about every aspect for about 2 to 3 minutes right up until lightly browned.

  • Transfer to serving dish. Provide with your favored dip, warm sauce, or dressing.