There are endless possibilities to elevate veggie fritters, and in this recipe, I'll be incorporating smoked salmon, fresh tomatoes, and a rich sauce for a delightful topping. These fritters are perfect for preparing ahead of time for brunch gatherings or even freezing for later. A wonderful way to kick- start your day with a nutritious boost.
Ingredients:
2 medium carrots, grated
1 medium zucchini, grated
1 cup all-purpose flour
2 large eggs
Salt and pepper to taste
Oil for frying
1 cup cherry tomatoes, halved
8 oz smoked salmon
2 green onions, chopped
Dill cream sauce
1 cup sour cream
2 tablespoons fresh dill, chopped
1 tablespoon lemon juice
Salt and pepper to taste
Instructions:
In a large bowl, combine the grated carrots and zucchini. Squeeze out excess moisture.
Add the flour, eggs, salt, and pepper to the vegetables. Mix until well combined.
Heat oil in a frying pan over medium heat. Drop spoonfuls of the mixture into the pan, flattening them slightly.
Cook for about 3-4 minutes on each side, or until golden brown. Remove and drain on paper towels.
For the dill cream sauce, mix together sour cream, dill, lemon juice, salt, and pepper in a small bowl.
To serve, top the fritters with halved cherry tomatoes, smoked salmon, a dollop of dill cream sauce, and sprinkle with chopped green onions.