Vegetable 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 cakes together. Feel free to add some extra turkey or ham.
1 zucchini (shredded)
3 cups mashed potatoes
2 cups leftover cooked vegetables ((butternut squash, carrots, parsnips, rutabaga, and celery root are all good choices))
¼ cup all-purpose flour
½ cup sharp cheddar cheese
1 egg (beaten)
kosher salt and freshly ground black pepper
vegetable oil (for cooking)
Using a food processor or hand grater, shred the zucchini. Squeeze the grated zucchini between two paper towels to remove any excess liquid.
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.
Coat the bottom of a large frying pan with oil and heat it over medium-high heat. Once hot, add several large spoonfuls of the mixture to the pan. Flatten slightly until the fritters appear round and flat, about ½ inch thick. Cook for 2 to 3 minutes on each side until golden brown. Remove the fritters from the pan and allow them to drain on paper towels. Continue to do this until all the batter is gone.
Serve hot with crème fraîche or sriracha cream (2 teaspoons of sriracha hot sauce mixed into ¼ cup of mayonnaise).
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