Seasoned frozen mixed vegetables are the base for these fritters. Bread crumbs and an egg are mixed with the vegetables and packed into a measuring cup to shape the fritters. Melted butter is brushed on top and the fritters are baked until golden. This vegetable recipe is a great way to use up the vegetable bags in the freezer and a colorful side dish.
Course
Vegetable
Cuisine
American
Prep Time10minutes
Cook Time15minutes
Total Time25minutes
Servings4people
Ingredients
Fritters
2cupsfrozen seasoned vegetablessuch as broccoli, carrots, cauliflower, peas or corn, cooked and cooled
1egg slightly beaten
¾cupPanko crispy bread crumbs
2tbspbuttermelted
Ranch Dill Sauce
¼cupranch dressing
2tspchopped fresh dill weed
½tspgrated lemon peel
1tsplemon juice
Instructions
Heat oven to 400 F. Line cookie sheet with cooking parchment paper or spray with cooking spray.
In medium bowl, stir together vegetables and egg. Stir in bread crumbs.
For each fritter, tightly pack vegetable mixture into ¼ cup measuring cup, then place on cookie sheet 2 inches apart; flatten slightly. Brush with melted butter. Bake 15 to 18 minutes or until golden brown.
Meanwhile, in a small bowl, mix sauce ingredients. Serve fritters hot with sauce.
Recipe Notes
Use a 12 oz bag of frozen seasoned vegetables. I used a 10 oz bag frozen seasoned vegetables and my yield was only 6 fritters. The vegetables were seasoned with cracked black pepper; I added salt, Italian seasoning, onion powder and garlic powder. Chop the vegetables into bite size pieces; it makes it easier to form the fritters.