Vegetable Fritters. . .

Oh my. . .I made these for a while, several years ago, then for some reason. . .I just stopped. . .

Why did I do that?

I made quite a few recipes with zucchini, onion, carrot and garlic, which were great, but I've found you can pretty much use whatever you have on hand. AND. . .they're gluten-free. These turned out wonderful with guacamole ranch for dipping. In a medium mixing bowl, whisk together:

1 lg. egg

1/3c basil or tomato pesto

1/3-1/2c good quality EVOO

2/3-3/4c plain Greek yogurt

smokey salt and southwest chipotle seasoning

1c corn flour

Once this is blended, add:

1 med. potato - scrubbed and grated

3/4-1c frozen green beans - chopped

1/4 lg. onion - chopped

5 lg. cloves garlic - finely chopped

1c frozen corn - thawed

(garlic and corn were sleeping when photo was taken)

Stir well to mix, then spoon into sizzling oil in a non-stick pan. Fry a couple minutes on each side.

Serve. . .while wondering how you've not made these until now. . .

Mmmmm, now think of all the awesome vegetable possibilities! . .Lin