Root Vegetable Fritters
These Root Vegetable Fritters are quick and easy because they start with frozen root vegetable hashbrowns. Topped with yogurt and green onions they are a perfect starter for brunch or “brinner.”
- 1 bag (12 oz) Cascadian Farm frozen organic root vegetable hashbrowns
- 1/3 cup all-purpose flour
- 3/4 teaspoon sea salt
- 1/8 teaspoon ground pepper
- 1 egg
- 1 egg white
- 1/2 cup canola or grapeseed oil
- 1 cup whole milk Greek yogurt
- 1/4 cup sliced green onions
Step 1Place frozen hashbrowns in medium microwavable bowl. Heat uncovered on high 2 to 3 minutes, stirring every 30 seconds, until just thawed. Place on paper towel-lined plate; press dry. *Completely drying the hashbrowns helps the fritters stay together while cooking. *
Step 2Return dry hashbrowns to bowl; sprinkle with flour, 1/2 teaspoon of salt and the pepper; stir to coat.
Step 3In small bowl, beat egg and egg white together with whisk; add to hashbrowns. Stir well to evenly coat.
Step 4In 12-inch skillet, heat oil over medium-high heat. Working in batches, scoop 1/8-cup (or 2-tablespoon) of the hashbrowns mixture into oil, and flatten with spatula. Cook 2 minutes; flip and cook 1 to 2 minutes longer or until deep golden brown. Drain on cooling rack over sheet pan.
Step 5In small bowl, mix yogurt and remaining 1/4 teaspoon salt. Serve fritters with yogurt and green onions.
Step 6Try different toppings, such as smoked fish and radish, wilted spinach and fried egg, or sundried tomatoes and olives.