Vegetable Fritters. They are so good! Are you ready for a springtime bite of total goodness! Add some sriracha aioli and watch out! Flavor bomb! This fritter has to be one of my go-to dishes in the Spring. When all the vegetables first arrive on the tables at the Farmers Markets! What could be better than asparagus, carrots, sweet red bell pepper, onion, feta, pine nuts made into a fritter? Are you in?
Spring is in the air… I need veggies! I need to head to the market and fill up my bag full of organic goodness. Then I can make these awesome, deliciously crunchy, spicy, wholesome, vegetable fritters!
I hope that you have a fantastic farmers market near where you live – or better yet – grow your vegetables. I used to do that in my younger days and loved every minute of it. But with age, I must say I am quite content to pick out the beautiful veggies, place them in my bag, and have Mike carry the bag for me as I go from stall to stall.
I feel no guilt. My sweetie will, after all, benefit from the bounty later in the day when I cook up all the veggies up in a tasty, wholesome dish!
Oh, Springtime in the Rockies. Time to spend time on the patio with flowers blooming before some snow another Spring snow! All things are being renewed. Beautiful.
Springtime shouts vegetable fritters, with lots of veggies, a sriracha aioli on top for some spice and pine nuts for crunch! What could be better come spring than the combination of the asparagus, carrots, sweet red bell pepper, and onion, and then adding feta, and pine nuts?
The sriracha aioli? I had to have something to spice it up a bit … a perfect choice! So good!
Doesn’t this dish make you think of all the wonderful fresh farm to the market bounty that is right around the corner at your local farmers market or in your garden! I cannot wait!
The recipe is an easy one.
In the springtime, I like to keep all the recipes simple and to the table earlier in the day.
This recipe calls for rinsing, peeling and chopping all the vegetables. Then using a processor, chop the veggies into a coarse meal. Add egg, flour, herbs, spices, oil, pine nuts, and feta. Form the fritter into patties. Saute. Simple.
I think what makes this fritter over the top is the Sriracha Aioli. If spice is a problem, remember the good thing about making your own aioli is that you can control how spicy it is.
Awesomeness! A wonderful vegetarian, gluten-free delicious, hearty, healthy meal!
Enjoy your Fritters! And let me know what you thnk!
Enjoy your Spring day!
- Serves: 5
- Serving size: 2 fritters
- Calories: 479
- Fat: 22
- Saturated fat: 4
- Unsaturated fat: 18
- Trans fat: 0
- Carbohydrates: 51
- Sugar: 6
- Sodium: 1439
- Fiber: 6
- Protein: 21
- Cholesterol: 62
- 1 pound asparagus, trimmed
- 3 carrots, peeled and chopped
- ½ sweet red bell pepper, chopped (I use roasted)
- 1 cup, chopped onion
- 1 tsp dill, chopped
- 1 tsp parsley or cilantro, chopped (I prefer cilantro)
- 1 tsp salt
- 1 tsp pepper
- 2 cloves garlic, diced
- 1 egg
- 1 cup feta, crumbled
- 3 tbsp pine nuts
- 1 -1/2 cup flour (gluten-free for gluten-free)
- 1 tbps. butter (ghee)
- 2 tablespoons olive oil
- Sriracha Aioli
- 1 cup mayonnaise
- 2 tablespoons sriracha hot sauce
- 1 lime, juiced
- Process asparagus, carrots, onion, and peppers in processor or a chopper. The mixture should be like a fine meal.
- Mix in herbs and spices, egg, feta, pine nuts, flour, and ghee.
- Make into 3" fritter patties (about 10 fritters).
- Heat oil in a medium pan.
- Saute fritters about 4 minutes on each side or until golden brown.
- Stir mayonnaise and sriracha hot sauce together in a bowl; add lime juice and stir.
- Plate fritters, add sriracha aioli on top (1 tbsp), garnish with pine nuts and cilantro and enjoy!
It is time to share all of your great veggie fritters recipe! Please share!