Meatless Monday with Crispy Vegetable Fritters by Curtis Stone

May 30, 2010

Happy Meatless Monday!  The one day a week to cut out meat.  This week, we’re featuring a recipe from renown Australian Chef Curtis Stone.  Curtis is an author and has one of America’s most popular reality/cooking shows titled, ‘Take Home Chef’ plus he appeared on the most recent season of Celebrity Apprentice.  People Magazine voted him as one of the sexiest men alive.  But more importantly, Curtis gives us a great recipe to celebrate Meatless Monday with these tasty Crispy Vegetable Fritters.

crispy-vegetable-frittersCrispy Vegetable Fritters
Makes 12


1 russet potato, peeled
1 carrot, peeled
1 zucchini, ends trimmed
1 onion, halved and very thinly sliced
2 teaspoons salt, plus more for seasoning
2 large eggs
1/4 teaspoon freshly ground black pepper
1/3 cup olive oil
1 cup sour cream
1/4 bunch fresh dill, leaves coarsely chopped (about 1 ½ tablespoons)

1. Using a mandoline or julienne peeler, cut the potato, carrot, and zucchini lengthwise into long spaghetti-like strips.
2. Toss the potato, carrot, zucchini, onion, and 2 teaspoons of Maldon sea salt together in a medium bowl.
3. Let the vegetable mixture stand for 10 minutes, or until the salt has drawn out some of the moisture from the vegetables.
4. Place the vegetables in a colander to drain the excess moisture then squeeze the vegetables between your hands to extract as much moisture as possible.
5. Using a fork, beat the eggs and black pepper in a large bowl to blend well.
6. Add the vegetables and stir to coat with the egg.
7. Heat 1½ tablespoons of oil in a large heavy sauté pan over medium-high heat.
8. Working in batches and using about ¼ cup of the vegetable-egg batter for each, spoon the batter into the pan and form thin patties about 3 inches in diameter.
9. Fry for 4 minutes on each side, or until the fritters are golden and crisp on the outside.
10. Using a metal spatula, transfer the fritters to paper towels to absorb any excess oil.
11. Meanwhile, stir the sour cream and dill together in a small bowl to blend.
12. Season to taste with black pepper.
13. Place the fritters on a platter and serve with the sour cream-dill sauce.

Curtis says it best with his simple ‘keep it fresh’ policy:
“The key to great cuisine starts with great ingredients and that’s why I’m always interested in how ingredients are sourced and produced. My favourites are organic and natural foods – preservative and chemical free. You often hear people say, “Tomatoes just don’t taste like they used to.” Well, the fact is, they don’t taste like they used to because they’re not grown like they used to. I recommend that we always try to buy fresh, seasonal produce.”

Thank you for a wonderful Meatless Monday recipe Curtis.  The Meatless Monday movement is expanding as more and more health and planet-conscious home cooks look for heart-healthy/earth-friendly recipes to satisfy their appetites.  To find out more about how you can participate, please visit

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