There are certain places a vegetable is just not allowed to go, boldly or not. You know–things like… A patty melt. Dessert, in most cases, is off-limits too. Ditto for breakfast–but that comes with an “unless accompanied by cheese and eggs” exception. See: quiche, omelettes, frittatas–and that’s sort of what is happening here, except that this isn’t an eggs-and-cheese dish. It’s a vegetable dish with eggs and cheese in it.
If you’re in the mood for something different at breakfast, or if you’re planning on having brinner (in which case I applaud you, for an awkward 3 seconds too long), this is a great option. Pair it with a giant leafy salad and call it lunch. Put a runny egg on top of that stack right there^ for a truly hearty experience. I’m not here to tell you what to do…. Nevermind that I just told you what to do.
These are much like the zucchini-feta pancakes I posted a couple summers ago. Those ghosts of 2012 past are airy and light, while today’s are straight-up fritters. Which is fine by me–would you really want something that is fluffy and spicy at the same time? Even I’d be a little skeptical.
(Sidenote about the zucchini pancakes: I can’t believe I thought those were good photos. Yikes. I think that means I’ll know what I’m doing in 2 more years? Who knows. A girl can hope.)
One thing these bad boys have over their zucchini cousins is that they’re a couple steps’ worth of EASIER. Two-stop shop here: mix, then pan-fry. They could only be simpler if you could somehow eat them straight from the bowl.
I suppose you COULD just combine everything in a cast-iron skillet, bake it like a frittata, and eat it straight from the pan–but that’s a truly advanced level of lazy. And a nonexistent level of crispy. See this? You want this.
In any case, I support you on your fritter journey. If I could, I’d already be in your kitchen shredding carrots (creepy, but you know you’d absolutely love to delegate carrot-shredding).
Anyhow. One day I’ll figure out how to end a blog post in on a normal note. #dreambig, shoot for the moon, etc.
- 4 cups grated carrots
- 4 eggs
- 3/4 cup grated cheddar
- 1/2 cup green onions, sliced
- 2 canned chipotles in adobo, minced
- Salt and freshly ground black pepper
- 1/2 cup whole-wheat flour
- Olive oil for pan-frying
- Sour cream or yogurt/additional green onions for topping
- Combine the carrots, eggs, cheddar, onions, chipotles, and flour in a large bowl and season with salt and pepper.
- Heat up 1-2 tablespoons of olive oil in a large skillet over medium-high heat. Using about 1/4 of a cup of mixture per fritter, fry them for a couple minutes on each side, until brown and cooked through. Serve topped with sour cream or yogurt and additional onions. Makes 8-10 fritters, and thus serves 2-4.