Are the vegetables starting to stack up and new supply coming in just days? We have two never fail recipes for using up a plethora of random vegetables in a hurry.
A wonderful way to use up a lot of veggies at once. You may have to do multiple batches in the oven though, so make sure you have a bit of time in your evening if you want to make a big batch.
Some great veggies to use for chips are: beets, potatoes, carrots, zucchini, eggplant, radishes, and turnips. Slice the veggies as thin as possible; using a mandolin or food processor is easiest for this process, but a knife works as well! If using starchy veggies, soak in a bowl of cold water for 30 minutes before baking. Toss the thinly sliced veggies lightly in high quality oil and salt. You may also add cayenne, dill, a splash of vinegar, or other herbs and spices to your liking. Bake at 400 degrees for 5 minutes and flip, keeping an eye on the veggies until they reach perfect brown-ness.
Veggie fritters are a nearly weekly meal for us come summer. They are satiating, versatile, and super easy. Vegetables we have used in fritters include (but not limited to): chard, kale, collards, onions, garlic, peppers, potatoes, beets, celeriac, carrots, zucchini, delicata, and cabbage. In the middle of winter, we will make fritters out of our storage vegetables (beets + potatoes + carrots + onion), in the spring and fall we tend to use more greens and roots (chard + carrot + radish + beets), and in the summer we throw it all in (peppers + onions + cilantro + zucchini + potatoes). We especially like them along side of homemade herb-y aioli!
So how do you make them?
Decide on three to five vegetable (or two or six, don't let me stifle you) and thinly slice or grate them all.
Mix the vegetables with herbs, salt, flour, and eggs until you have a consistency that will hold together in a frying pan.
Shape the mixture into fritters/patties and place in a hot pan with about a 1/2 inch of high quality oil.
Fry until desired "doneness."
For a more complete and step by step recipe, check out this one from The Kitchn: How to Make Fritters Out of Any Vegetable.
Are you gluten-free? Use potato or chickpea flour instead of wheat flour.
Dairy-free? Do not use cheese. Dip in homemade aioli if you desire creaminess
What are your go-to "use 'em up" recipes? Comment below!