Vegetable Fritters
Grated courgette, carrot and potato mixed with egg, flour and spring onion and shallow-fried until crisp.
Photograph credit: A serving of three golden-brown, crispy fried vegetable fritters -Pakoda, is presented… by Alina Kakshapati · CC0 1.0 · Wordpress
What to Put on the Table With Vegetable Fritters
- Plain yoghurt
- Fried egg
- Green salad
- Sweet chilli sauce
How to Cook Vegetable Fritters
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Mix the courgette, carrot and potato and squeeze firmly in a clean tea towel to remove the liquid.
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Mix with the spring onions, eggs, flour, salt and pepper.
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Heat half the oil in a large frying pan over a medium heat. Drop in 4 spoonfuls of the mix and press flat.
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Fry for 4 minutes on each side until golden and crisp. Repeat with the remaining oil and mix.
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Worth Knowing Before You Cook
Squeeze the grated vegetables very dry.
Use only enough flour to bind.
Press the fritters flat so they cook through.
Keep the first batch warm in a low oven.
Ingredient Swaps
- Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
Storing and Reheating
Keeps in the fridge for 3 days. Reheat in a hot oven to crisp them.
Nutrition per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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