Veggie Fritters Recipes

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VEGGIE FRITTERS WITH SOUTHERN CHIVE DIP



Veggie Fritters with Southern Chive Dip image

Provided by Trisha Yearwood

Categories     side-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 14

Vegetable oil, for frying
1/2 cup all-purpose flour
One 8.5-ounce box cornmeal muffin mix
1 tablespoon cornstarch
Kosher salt
One 12-ounce can seltzer water
1 bunch baby broccoli
8 ounces green beans, trimmed
8 ounces whole okra
1/2 cup mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons lemon juice
1 tablespoon sriracha
1 teaspoon grated fresh ginger

Steps:

  • Fill a Dutch oven a little less than halfway with the oil. Bring to 375 degrees F over medium-high heat. Place a cooling rack on a baking sheet.
  • Whisk the flour, muffin mix, cornstarch and a pinch of salt in a large bowl. Slowly whisk in the seltzer, trying to avoid any lumps, and stopping when your mixture is a touch thinner than pancake batter. Add the vegetables to the batter one type at a time-the vegetables will all have different cooking times-and toss to coat. Add the vegetables to the oil a few at a time. Fry, turning frequently, until they are golden brown and crispy, 2 to 3 minutes. Remove to the cooling rack and repeat with the remaining vegetables. Sprinkle with salt as they come out of the oil.
  • Stir together the mayonnaise, chives, lemon, sriracha and ginger in a small bowl. Serve the veggie fritters hot with the chive dipping sauce.

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