root vegetable fritters with creamy dill sauce

Well, yesterday was the family reunion on my mom’s side. While it was nice to see family members that I haven’t in quite some time (and some I didn’t know), it’s definitely nice to be home. The drive there was three hours into the hot, hot countryside. We stayed there for three hours, then drove back home for three more.

Oh well. Another day, another dollar.. Anyhow, I was flipping through my cookbooks the other day looking for something to eat with dinner when I found this brunch recipe for Crispy vegetable fritters from Relaxed Cooking with Curtis Stone. I switched it up a bit; I added parsnips, more potatoes, more carrots, and less zucchini (I’m not a huge zucchini fan.).

I was expecting these to be pretty good from the pictures (I’ll admit that my photos of these aren’t the most photogenic, though), but they turned out even better; think of them as a slightly healthier version of hashbrowns. A little advice: you’ll probably be tempted just to eat these with ketchup… but go for the dill sauce! It is super delicious and adds a freshness to the fried.

Root Vegetable Fritters with Creamy Dill Sauce

Adapted from Relaxed Cooking with Curtis Stone
Makes 15 Servings

2 russet potatoes, peeled
2 carrots, peeled
1 parsnip, peeled
1 /2 zucchini
1 medium onion
3 eggs
Salt and Black Pepper
Canola oil

Using a mandolin with a julienne attachment or a knife, finely julienne the potatoes, carrots, parsnip, zucchini, and onion. Place into a large bowl with 3 tsp. salt. Let stand for at least 10 minutes. After 10 minutes, place into a colander and drain out any excess liquid. Squeeze veggies to remove as much liquid as possible. Return to the bowl.

In a small bowl, beat eggs with 1 tsp. black pepper. Add to bowl with veggies and mix well.

Heat about 2 tbsp. oil in a large sauté pan over medium high heat. Working in batches, spoon vegetable mixture into small piles about 1/4 c. at a time. Smash a little to make patties. Make sure the pan stays well oiled. Cook for about 2-3 minutes on each side, until brown and crispy. Transfer to a paper towel to drain. Serve with creamy dill sauce.

Creamy Dill Sauce

1 c. sour cream
2 tbsp. chopped fresh dill (I used dill paste)

Mix together sour cream and dill. Serve with root vegetable fritters.


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