Vegetable Fritters @lucyburdette

LUCY BURDETTE: We used to visit a local Connecticut restaurant weekly just so I could order their vegetable fritters. They came out in the shape of hush puppies--all crispy and delicious, but eventually they were taken off the menu. One of my favorite cookbook and recipe writers, Jenn Segal of Once Upon a Chef, has a recipe for zucchini fritters which we like very much. I decided to adapt this to include fresh corn and okra from our garden. This version was delicious as well!

Ingredients

One cup corn, cut from a cob or frozen

One cup sliced okra

One medium onion, can be red for color

Two eggs

One clove of garlic

1/2 cup good feta cheese, crumbled

1 to 3 tablespoons fresh dill

One jalapeño  

1/4 cup flour

1/2 teaspoon baking powder

Freshly ground pepper to taste

Mince the onion, and the garlic and the jalapeño pepper. Mix these vegetables with the corn and okra. Snip in as much fresh dill as you like. 

Beat the eggs, lightly, stir in the flour and baking powder. Fold the mixture into the chopped vegetables. Stir in the crumbled feta.

Heat up several tablespoons of olive oil in a large skillet until shimmering. Drop in dollops of fritter mixture and fry until brown, then flip and brown the second side. Keep these fritters warm while you cook the remainder. Serve the fritters with a wedge of lemon to squeeze over the top.

Lucy Burdette writes the Key West food critic mystery series including USA Today bestselling A CLUE IN THE CRUMBS. You can order that wherever books are sold. If you’re all caught up, try Lucy’s first women’s fiction title, THE INGREDIENTS OF HAPPINESS.

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