One of the easiest recipes to make with leftover CSA veggies is fritters or latkes. If you’re looking for some ideas beyond the traditional potato version, look no further! We’ve grated up most of the veggies on our farm and panfried them into crispy pancakes. Even if the title says fritters these are all latke inspired. Have a veggie you want to try that’s not listed? Try our basic recipe. We like to top latkes and fritters with a tangy or spicy creamy sauce. Traditional sour cream and apple sauce is also great.
Basic Latke Recipe
4 cups grated vegetables – squeezed completely dry or 3 cups grated vegetables + 1 cup grated onion – squeezed completely dry
1/4 cup all purpose flour (whole wheat or gluten free will also work)
1 tsp baking powder
1/2 tsp salt
oil for frying
Vegetable Ideas: celeriac, rutabaga, turnip, beet, winter squash, radish, summer squash, carrot, parsnip, kohlrabi, broccoli (bite-size florets + grated stem), potato, daikon radish
Basic Dipping Sauce:
1/2 cup mayonnaise, vegennaise, or plain greek yogurt
1 tablespoon vinegar or citrus juice
1 tablespoon grated onion, garlic, or shallot
1 – 2 tablespoons fresh herbs or hot sauce salt and pepper to taste
Sauce Ideas: Dill, garlic & lemon. Sriracha hot sauce plus cider vinegar. Pureed chipotle peppers, lime juice, and garlic. Horseradish, lemon juice + zest. Cilantro, lime juice, and garlic. Fresh rosemary or thyme, shallot, and lemon.