Vegetables fritters are an innovative way to use up any leftovers from Christmas dinner. Whether you have carrots, turnips, butternut squash or broccoli, they can all be easily converted into fritters with a beaten egg and some flour. The leftover mashed potatoes act as a binder to hold the cake together. Feel free to add in some extra turkey or ham.
1 zucchini, shredded
3 cups mashed potato
2 cups leftover cooked vegetables (butternut squash, carrots, parsnips, rutabega, and celery root are all good choices)
4 tbsp all purpose flour
1/2 cup sharp cheddar cheese
1 egg, beaten
kosher salt and freshly ground black pepper, to taste
vegetable oil for cooking
Step 1: Using a food processor or standing grater, shred the zucchini
Step 2: Squeeze the grated zucchini between two paper towels to remove any excess liquid.
Step 3: In a large bowl, place the grated zucchini with the mashed potatoes, leftover cooked vegetables, flour, cheese, and egg. Mix until well combined. Season with salt and pepper and carefully mix again.
Step 4: Heat oil in a frying pan over medium high heat. Once hot, add a large spoonful of the mixture to the pan. Flatten slightly until the fritter appears round and flat, about 1/2 inch thick. Cook for 2 to 3 minutes on each side until golden brown. Remove the fritters from the pan and allow to drain on a paper towel. Continue to do this until all the batter is gone.
Step 5: Serve hot with creme fraiche or sriracha cream (2 teaspoons of sriracha hot sauce mixed into a 1/4 cup of mayonnaise).