Quick and Crispy Vegetable Fritters

Quick and Crispy Vegetable Fritters

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.

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Ingredients

🍽 Serves: 12 | ⏱ 20 minutes

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

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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