Vegetable Fritters

“Veggie fritters have a magical way of making you forget that you’re actually eating vegetables. That’s because the best fritters aren’t just packed with veggies — they’re also enhanced with cheese, herbs, and spices. You can either pan-fry them, making them nice and crispy or oven-bake. The best part about these fritters is that what you decide to put in them, is really just determined by what you already have in your kitchen.”

HEALTHY, HOMEMADE FRITTERS

You know me – I love a veggie or ten but some people aren’t as keen. Once you know the basic formula, it’s just a matter of experimenting with different combinations. They make a delicious supper or the perfect packed lunch.

INGREDIENTS:

The Basics:
Veggies & Aromatics & Spices & Binding Agent (& optional cheese or vegan cheese)

Vegetable Fritters Base:
Makes c.16 fritters
500g Carrots grated.
700g Courgette Julienned/grated.
1 x Leek very finely sliced and diced.
1/4 White Cabbage very finely sliced.
2 x Eggs (medium).
2 Tbsp Gram Flour (using chickpea flour makes then gluten free options) sieved.
Pinch of salt & ground black pepper Vegetable oil.

For the Mediterranean Option add:
1 x bunch chopped parsley.
2 x minced gloves of garlic.
200g Feta in small cubes.

For the Spicy Option add:
2 tsp Smoked paprika.
2 tsp Ground cumin.
1 tsp Tumeric.
2tsp Harissa paste (add according to how much heat you like).
4 Tbsp Sweetcorn kernels.
1 x bunch chopped coriander.

UTENSTILS:

Magimix
Or
Knife and chopping board & grater
Mixing Bowl
Shallow frying pan or non-stick baking tray

METHOD:

1. Prepare the ingredients: Grate the carrots, cabbage and courgettes on the large holes of a box grater or use a a Magimix. Thinly slice and chop the leeks. Either cut corn off the cob or if using frozen corn defrost it in a microwave & for tinned corn simply drain & rinse.

2. Whisk the egg: In a large bowl, whisk the egg thoroughly. 3. Add the vegetables: Squeeze handfuls of the courgette to remove excess liquid before adding them to the bowl.

4. Add the remaining ingredients:  gram flour, herbs, spices, salt, and pepper to the bowl (and the cheese if you’re using).

5.Mix the batter: I use two extra large serving spoons to mix everything together, so that it’s evenly combined.

6. Heat the oil and add the batter: Shallow frying gives an extra-crispy exterior. Heat the oil in a large cast iron or nonstick, over medium-high heat until shimmering. Put a large heaped spoonful of mixture into the pan, flatten it slightly with a flat spatula, and continue with more mixture, leaving enough space between the fritters and being careful not to overcrowd the pan. Oven-Baking – do as above but onto a large baking tray with non-stick parchment. I still use oil even oven baking my fritters but just a smattering so they were still slightly crispy.

7. Fry the fritters: Let the fritters cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip carefully with two spatulas (they do tend to fall apart a bit) and cook until browned on the second side, 2 to 3 minutes more.

8.Drain the fritters: Remove the fritters to a paper towel-lined large plate. Repeat making the fritters.

9.Serve the fritters: Transfer the fritters to a plate and serve warm, at room temperature, or cold with a dipping sauce of your choice, if using.

SERVING SUGGESTIONS

They make a delicious, supper paired with the right salad, a creamy dip (see below) and maybe rye or sourdough bread. They are also the perfect packed lunch, either on their own or in a wholemeal pitta.

Vegetable fritters love a dipping and dolloping sauce, especially a creamy one. I usually start with Greek yogurt and go from there. You could stir in a little pesto or harissa; sprinkle za’atar or dukkah and dash of lemon olive oil or make a dip with peas, mint & lemon juice.

Other possible ingredient options:
Courgettes & spring onions & feta & fresh dill.
Cauliflower + garlic + goat cheese + cumin.
Broccoli + chives + cheddar + chilli powder.