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Spring Vegetable Breakfast Fritters

Spring Vegetable Breakfast Fritters
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The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.

Pack some veggies into breakfast with these healthy and hearty fritters! Loaded with spring vegetables, oats and eggs, they’re nutrient-dense, filling and a great way to start the day.

You’ll need a food processor for this recipe, which you’ll use to blend rolled oats into flour, then again to finely mince the vegetables and herbs. All ingredients are mixed together in a large bowl, then dropped by the large spoonful into a hot cast iron skillet to pan fry. I recommend using an oil intended for high heat cooking, like Pompeian smooth extra virgin olive oil.

Serve these vegetable fritters topped with Greek yogurt (or substitute sour cream), alongside berries and citrus for a plant-powered plate!

Spring Vegetable Breakfast Fritters

Spring Vegetable Breakfast Fritters


  • 2 ½ cups traditional rolled oats
  • ½ lb. carrots, peeled and coarsely chopped
  • ½ bunch asparagus, trimmed and coarsely chopped
  • 4 green onions, coarsely chopped
  • 1 cup parsley leaves, packed
  • 4 Heinen’s large cage free eggs
  • 1 tsp. Kosher salt, plus more for sprinkling
  • 1 tsp. Heinen’s garlic powder
  • 1 tsp. Heinen’s paprika
  • ½ tsp. black pepper
  • Pompeian smooth extra virgin olive oil
  • Whole milk Greek yogurt or sour cream, for serving


  1. In a food processor, blend the oats into a flour consistency. Transfer to a large bowl.
  2. Add the carrots and asparagus to the food processor and pulse until finely chopped/grated. Transfer to the bowl with the oat flour. Repeat with the green onions and parsley.
  3. To the bowl, add the eggs, salt and spices. Mix well to combine.
  4. Add enough olive oil to just cover the bottom of a cast iron skillet or heavy enameled pan and set over medium heat.
  5. Once the oil is hot, carefully spoon about ½ cup of the fritter batter into the pan and flatten slightly into a circle with the back of a spoon (about 3-4 inches wide). Cook until golden brown, about 2 to 3 minutes per side. Work in batches to avoid crowding the pan. Transfer the fritters to a paper towel-lined plate, then sprinkle lightly with salt.
  6. Serve topped with Greek yogurt or sour cream.


Spring Vegetable Breakfast Fritters

Carolyn Hodges

By Carolyn Hodges

Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

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