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Quick And Crispy Vegetable Fritters

Vegetable Fritters (620x930)

Vegetable fritters are amazingly tasty and they’re a fantastic way to use leftovers or incorporate fresh veggie ingredients. These quick and crispy vegetable fritters take just 10 minutes to prepare and 10 minutes to cook. You can make a double batch and freeze some to use at a later time.

💡 Depending on what foods you are highlighting you can try adding other vegetables such as grated zucchini, pumpkin or sweet potato and peas or corn.

🍽 12 pieces | ⏱ 20 minutes

Ingredients: Fritters

  • 3 potatoes, grated
  • 1 carrot, grated
  • 1 onion, finely chopped
  • 1 teaspoon garlic, minced or finely chopped
  • 1 tablespoon parsley, finely chopped
  • 2 tablespoons plain flour
  • 1 egg
  • 3 teaspoons of vegetable stock powder
  • 2 tablespoons oil

Ingredients: Dipping Sauce

  • 1/2 cup plain greek yoghurt
  • 1 avocado
  • 1 teaspoon dill, chopped
  • 1 teaspoon chives, chopped

Method

  1. Grate the vegetables by hand or with a food processor and combine in a bowl. Use a paper towel to absorb some of the excess liquid.
  2. Stir in the flour, egg and vegetable stock powder. Mix well.
  3. Heat oil in a shallow pan. Get it searing hot for when you first pour the mixture in then reduce the heat after the first 30-40 seconds as they cook. This will ensure your fritters are crispy, not soggy.
  4. Put egg rings in the pan to give shape to the fritters or pour free-form shapes if you like. Flatten slightly once semi-solid.
  5. Cook fritters in batches, frying on both sides until crisp and golden.
  6. Drain any excess oil on absorbent paper.
  7. Add salt & pepper to taste
  8. to make the dipping sauce simply combine the yoghurt, avocado, dill and chives and blend until the colour is consistent. Pour into a small bowl.

💡 Make a batch and freeze them to add to an easy weeknight dinner with a salad or as a lunchbox snack.

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