Veggie Corn Fritters

Among the many festive elements of Chanukah is the custom of eating special foods, some fried in oil and some dairy-based.  Susie has two great recommendation for you to taste test, both from her latest cookbook, Kosher By Design Teens and 20-Somethings.  Another – Pasta Quattro Formaggio – was posted last week. Enjoy them!

One of the wonderful things about Chanukah is that you have eight nights to share these yummy recipes with family and friends!

This recipe has a parve option, but some of the cornbread/muffin mixes are dairy, so shop carefully. Also, they vary in size, so you may need 2 packs; just make sure you have at least 10 ounces of mix before you begin the recipe.

1  small zucchini, with skin, cut into 1/4-inch pieces

1  cup broccoli florets

1  cup cauliflower florets

water as needed

1  large egg

1  cup milk or plain unsweetened soy milk

1  tablespoon canola oil

1⁄2  teaspoon fine sea salt

2  cups dry cornbread mix

2  tablespoons all-purpose flour

canola oil for frying

jarred marinara sauce, warmed, for dipping

1.  Place the zucchini into a 2-cup measuring cup. Break the broccoli and cauliflower florets into tiny florets, cutting away the thicker stem parts.

2.  Add enough of the tiny broccoli and cauliflower florets to the zucchini to make 2 cups. Place into a microwave-safe bowl. Cover with water. Microwave on high for 4 minutes, until the vegetables are soft. Drain and set aside.

3.  In a medium bowl, whisk the egg, milk, tablespoon canola oil, and salt. With a silicone spatula, stir in the cornbread mix and stir until a smooth batter forms.

4.  Sprinkle the flour over the drained cooked vegetables. This will keep them from sinking to the bottom. Mix vegetables into the batter, using your spatula to distribute them evenly.

5.  Heat 1⁄2-inch canola oil in a large skillet over medium heat. You will know the oil is ready when you drop a tiny amount of batter into the pan and it sizzles. If it sizzles too vigorously, turn the heat down. Use a 1⁄4-cup measuring cup to add the batter to the pan; do not crowd. Depending on the size of your skillet, work with 3–4 fritters at a time. Use a metal spatula to flatten each fritter as the batter hits the pan. Fry for 2–3 minutes per side, until golden brown. When flipping the fritters, flip away from your body to prevent splattering yourself with hot oil.

6.  Drain on paper towels. Serve with warm marinara sauce.

Yields 10 fritters

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  1. Tweets that mention Veggie Corn Fritters | Kosher By Design -- says:

    […] This post was mentioned on Twitter by AngelaWilson, Kosher by Design. Kosher by Design said: Today's featured recipe from the new cookbook – Veggie Corn Fritters, just in time for Hanukkah frying […]