Vegetable Fritters
Vegetable Fritters
Serves 4
A super simple fritter recipe - great for breakfasts, brunches and lunches - or even a lighter dinner. Kids love them too!
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 600g vegetables*
  2. 1/2 cup flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 3 eggs, whisked
  6. herbs/cheese/spices*
Instructions
  1. Grate the vegetables and lightly cook in a frying pan with a little oil if needed. This is recommended for firm vegetables such as carrot, parnsip and kumara.
  2. Place the vegetables in a bowl and mix in the flour, baking powder, salt, eggs and herbs, cheese and spices as using (see below).
  3. Heat a film of oil in a large frying pan and cook ¼ cupfuls of mixture until golden on both sides and cooked through.
  4. Serve with chutney and salad.
Notes
  1. *Vegetable and flavour variations to try;
  2. Courgette with 1 teaspoon dried dill, ¼ cup chopped mint, 100g crumbled feta and 1 teaspoon grated lemon rind.
  3. Carrot with 1 teaspoon ground cumin, 3 chopped spring onions and 2 tablespoons chopped parsley.
  4. Kumara with 1 teaspoon dried dill, 3 chopped spring onions, 100g crumbled feta, 1 tablespoon chopped parsley.
  5. Cauliflower florets roughly chopped with 1 teaspoon curry powder, 1 teaspoon cumin, 1 teaspoon ground turmeric, ½ teaspoon ground coriander, 1 tablespoon chopped parsley
Tips and Hints
  1. For crispy fritters use half rice flour and half regular flour.
  2. Rice flour can also be used in total to make gluten free fritters.
  3. Transferring the fritters to a preheated oven (180°C) helps to make sure the fritters are cooked through and also keep them warm while the others are still cooking.
  4. Excess feta can be frozen and added to recipes at a later date. The flavour will stay the same although it may lose some texture.
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Posted on

February 26, 2018