Vegetable Fritters

A fritter is a portion of meat, seafood, fruit, or vegetables that has been battered or breaded and deep-fried. You can eat them for breakfast, lunch, or dinner, as a side dish or dessert.
You can fritter that! Apples, pears, bananas, corn, carrots, crab, onions, cheese, apples, pumpkin, cauliflower, sweet potatoes, lobster, squash — sweet or savory, it doesn't matter — you can make fritters from them all.

ZUCCHINI FRITTERS

Barefoot Contessa
Makes 10

2 medium zucchini (3/4 pound)
2 tablespoons red onion, grated
2 eggs, lightly beaten
6-8 tablespoons flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
butter and olive oil

Preheat the oven to 300 degrees.
Grate the zucchini into a bowl using the large grating side of a box grater.
Immediately stir in the onion and eggs.
Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)
Heat a large (10 to 12-inch) saute pan over medium heat and melt 1/2 tablespoon butter and 1/2 tablespoon olive oil together in the pan. When the butter is hot, but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan.
Cook the pancakes about 2 minutes on each side, until browned.
Place the pancakes on a sheet pan and keep warm in the oven.
Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used.
The pancakes can stay warm in the oven for up to 30 minutes.
Serve hot.

OKRA FRITTERS
Allrecipes
Serves 6

1 pound okra, finely chopped
1 cup finely chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup water
1 egg
1/2 cup all-purpose flour
1 teaspoon baking powder
1/2 cup cornmeal

Heat 1 inch of oil in a large skillet to 375 degrees.
In a large bowl, mix together the okra, onion, salt, pepper, water and egg.
Combine the flour, baking powder and cornmeal; and stir that into the okra mixture.
Carefully drop spoonfuls of the okra batter into the hot oil, and fry on each side until golden, about 2 minutes per side.
Remove with a slotted spoon, and drain on paper towels.

CORN FRITTERS

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/4 teaspoon smoked paprika
2 large eggs (lightly whisked)
3/4 cup heavy cream
3 cups fresh or frozen corn kernels (thawed if frozen)
2 tablespoons jalapeño, finely chopped (optional)
avocado oil
scallions, thinly-sliced (garnish)
sour cream or zesty garlic aioli (for dipping)
lime wedges

In a large bowl, combine flour, sugar, baking powder, and smoked paprika.
Mix these dry ingredients to ensure an even distribution of flavors.
In another bowl, whisk the eggs and heavy cream until well blended. It’s essential to break up the egg yolks fully for a uniform mixture.
Add the corn (and jalapeño, if using) to the wet mixture.
Mix well until every kernel is coated.
Pour the wet ingredients into the bowl with the dry mix.
Stir gently until just combined.
Be careful not to overmix; a few lumps are perfectly fine.
In a large skillet, heat enough oil over medium heat to cover the bottom.
Using a tablespoon, drop dollops of batter into the hot oil.
Fry until golden brown, about 3-4 minutes per side.
Remove the fritters with a slotted spoon and place them on a paper towel to drain excess oil.
Garnish with scallions and serve hot with sour cream or garlic aioli.
Squeeze a fresh lime wedge over the top before serving.

ONION FRITTERS

2 large sweet or yellow onions, finely chopped
1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup milk
avocado or olive oil

In a large bowl, whisk together the flour, sugar, baking powder, salt, and black pepper.
Stir in the chopped onions and milk until a thick batter forms (thick enough to hold the onions together, but not so thick that it won’t drop into the oil).
Heat about 2 inches of oil in a deep skillet or pot to 375°.
Carefully drop spoonfuls of the batter into the hot oil, taking care not to crowd the pan.
Fry each fritter for 2–3 minutes per side, or until they are golden and crispy.
Use a slotted spoon to transfer the fritters to a paper towel-lined plate to drain.