Inspired by Tiffany’s post about doing something extraordinary, I decided to write up something I do all the time: make fritters out of vegetables that need to be used up or that I’m sick of eating. Today’s version was potato, leek, turnip and carrot, which is a favorite. All I had were purple carrots, which I don’t particularly care for, but they turned out pretty tasty.
The trick when making these fritters is to squeeze all the water out of the turnip and carrots, make sure the leeks are dry, and rinse the starch off the grated potatoes and then squeeze them dry. I just mix all the dry grated vegetables with an egg or two, a couple of tablespoons of flour and salt. Then I fry them in about 1/4 inch of grapeseed oil for a few minutes on each side.
Other favorites are a less precise version of the chard fritter recipe from Jerusalem by Yotam Ottolenghi and Sami Tamimi and Mario Batali’s zucchini and ricotta fritters. I usually serve them with a big salad or quick-pickled radishes or turnips.