These "light", crispy fritters - little more than fresh garden vegetables with just enough flour to bind them together - are the perfect summer side dish. Though, truthfully, I could quite happily make a meal of them!
Serves: 8 to 10
Canola oil (or other preferred oil for deep fat frying)
4 medium yellow or red tomatoes, finely diced (drain off excess liquid, but some will be needed to moisten the batter)
2 medium unpeeled zucchini, coarsely grated
1 medium sweet onion, finely chopped
2 to 3 Tablespoons minced parsley
2 to 3 Tablespoons minced basil
2 Tablespoons Parmesan cheese (vegan or dairy)
1 1/4 to 1 3/4 cups self-rising flour
Ranch dressing (optional)
In an iron skillet or other heavy-bottomed skillet, heat about 1 inch of oil to 375°.
Meanwhile, in a bowl, stir together the vegetables, herbs and cheese.
Stir in about 1 1/4 cups of the flour, then continue stirring in just enough of the remaining flour until a thick batter is formed.
Season to taste with salt and pepper.
When the oil is up to temperature, drop the batter, about 3 Tablespoonfuls at a time, into the oil, leaving enough space between the fritters for even browning.
Fry the fritters on the first side until golden brown, then use two forks to turn them over and continue frying until evenly browned, 3-5 minutes total. (Be mindful that the oil maintains the correct temperature).
While the fritters fry, prepare a plate with several layers of absorbent paper towel.
Remove the fritters to the paper towel-lined plate to absorb the excess oil.
Repeat with the remaining batter.
Serve the fritters hot, with ranch dressing, if desired.