Yes I have been frittering my summer away, and I mean that literally. I’ve been experimenting with market veggies all summer long, turning them into different versions of a basic fritter. And they are frittering fantastic, if I do say so myself. The beauty of these little fried patties is that they are incredibly flexible. They do take some effort in the frying, but just think—no matter what’s in that frig—what’s gotta go, you can pretty much use it to fritter away.

Here’s the deal: to make any variation of fritter, you are going to need five cups of shredded/diced veggies. So, admittedly, not all veggies will work here; you need sturdy ones, like potatoes, cabbage, onions and squash—any vegetable you can shredded or dice up. So, maybe not tomatoes and cucumbers, for instance. But you can still go way outside the box with this. My favorite combination so far was an early spring version, using turnips, radishes, kohlrabi, carrots and onion. Spicy and flavorful! Now that summer is in full swing, I’m using zucchini, red potatoes, diced bell pepper, onion and red cabbage—very tasty. Get the idea? For fall, I’m thinking winter squash, sweet potatoes, fennel and diced cauliflower. So creative caps in place….Ready. Set. Fritter!


These fritters have graced our table at dinner with a dollop of homemade aioli, out at Biver Farm on CSA night with a sweet mango salsa and even at breakfast with soft-cooked eggs. And then there’s that Grilled Tomatillo and Avocado Salsa…. What a way to fritter the summer away, eh?

veggie fritters frying in cast iron skillet

Your fitters will be fragile, so using a spatula top and bottom while flipping will help them together. Keep an inch of oil in the skillet during frying.