Recipes

Ingredients

• Herbed Yogurt Sauce
• 1 cup (250 mL) plain Greek yogurt
• 1/4 cup (60 mL) each chopped fresh parsley and basil
• 2 tbsp (30 mL) finely chopped fresh chives
• 2 tbsp (30 mL) red wine vinegar
• 1 clove garlic, minced
• Fritters:
• 2 cups (500 mL) finely chopped, assorted leftover vegetables (broccoli, peas, corn, carrots and squash)
• 1/2 cup (125 mL) all-purpose flour
• 1/4 cup (60 mL) grated onion
• 1/4 cup (60 mL) chopped fresh parsley
• 8 slices Mastro® Oven Roasted Ham with Rosemary, chopped
• 3 eggs
• 2 cloves garlic, minced
• 3/4 tsp (4 mL) baking powder
• 3/4 tsp (4 mL) salt
• 1/2 tsp (2 mL) pepper
• 1/4 cup (60 mL) olive oil, divided

Directions

1. Herbed Yogurt Sauce: Stir together yogurt, parsley, basil, chives, vinegar, garlic, salt and pepper; refrigerate for at least 30 minutes or up to 3 days.
2. Fritters: Stir together vegetables, flour, onion, parsley, ham, eggs, garlic, baking powder, salt and pepper until well combined.
3. Heat half of the oil in large nonstick skillet set over medium-high heat. Using 1/3 cup (75 mL) measure, drop mounds of batter into skillet, about 1 inch (5 cm) apart. In batches, cook, turning once, for 6 to 8 minutes or until fritters are golden brown on the outside and set in centre, adding more oil as needed. Serve with Herbed Yogurt Sauce for dipping.
4. These fritters are great at room temperature, or they can also be made in advance and held in a warm oven for up to 1 hour.