Packed with anti-oxidants, vitamin A, beta carotene and fiber, carrots are worth including in just about any meal. Try them out in this fritter recipe.
When, exactly, are carrots in season? The answer: always. Because they’re grown worldwide, and thanks to modern transportation, they’re always in season somewhere in the world.
But if you want the ones grown in North America, you’re talking late summer and early fall.
The carrots you buy today are not the same kind your great-great-granddaddy grew. The original — now heirloom — varieties were either white or purple in color.
In the early to mid-1900, science and hybridization created the bright orange variety we all know today. Packed with anti-oxidants, vitamin A, beta carotene and fiber, the carrot is a vegetable you want to include in just about any meal.
Carrot and Zucchini Fritters
(Dairy or Pareve)
1 large zucchini, grated
1 medium carrot, grated
6 green onions, chopped
1 Tbsp. minced garlic
1⁄2 bunch fresh parsley
your favorite pancake batter recipe (I use the one on the Bisquick box but use ¼ less liquid than called for)
salt and pepper
olive oil to fry
butter or sour cream for topping (optional)
In a bowl, combine the zucchini, carrot, green onions, garlic and parsley. Mix to combine. Make your pancake batter. Mix together the vegetables and batter. Season with salt and pepper.
Heat a skillet over medium flame and add a little olive oil to coat the bottom of the pan. Use a 1⁄3 measuring cup to scoop the batter onto the heated skillet. Cook 3 minutes on each side. The fritter should be golden on each side. Place the fritter on a paper towel or a cooling rack for a minute or two. Serve immediately.
Makes 8 to 12 fritters.