These easy Vegetable Fritters are a great way to help get some more veggies into the kids!
We love fritters in our house, the boys like them as they can eat them with their hands (of course!) and I like making them as they are a great way to use up leftover veggies or meat as they are just so versatile. Although these Cauliflower Bacon and Cheese Fritters are still my all time favourite fritter recipe, these easy Vegetable Fritters are popular with my boys.
When it comes to what vegetables you use for this recipe, you really can mix things up and use whatever vegetables you have leftover in your fridge – eg corn, zucchini, sweet potato etc are all good substitutions. The only thing to keep in mind is that you may not need the full amount of water stated in the recipe, as the water content of the vegetables that you use can impact the consistency and the way these fritters come together.
This recipe will make around 24 fritters, however you can get more fritters from your mixture if you use one or two dessert spoons of mixture per fritter – a great idea if you are making these for younger kids, or you are wanting to feed a crowd.
Tips for Making My Easy Vegetable Fritters:
- You can certainly alter the vegetables used in these fritters to help use up any leftover veggies that you may have, corn and sweet potato are two great options as well.
- When making these Fritters, just be mindful that you may not need all of the water as instructed in the recipe (or you may even need a little more) as the liquid content of the vegetables that you use will impact the consistency of the mixture.
- These Fritters are freezer friendly.
Vegetable Fritters Recipe
- 1 x Frying Pan
- 400 grams potatoes approximately 2 potatoes
- 100 grams zucchini 1 zucchini
- 70 grams carrot 1 carrot
- ½ cup peas fresh or frozen
- 30 grams parmesan cheese finely grated
- 100 grams tasty cheese grated
- 1 tablespoon onion flakes
- 1 clove garlic crushed
- 2 cups self raising flour 300 grams
- 2 eggs
- pinch salt and pepper
- 1 cup water
- 20 grams extra virgin olive oil for cooking
- Grate the potatoes (unpeeled), zucchini and carrot into a large bowl before adding the peas.
- Grate the parmesan and tasty cheese into the bowl with the grated vegetables and add the onion flakes and crushed garlic before stirring to combine.
- Add the self-raising flour and beat the eggs in a small bowl lightly with a fork and add salt and pepper to taste. Add the eggs along with ½ cup of water to the bowl with the vegetable mixture and stir. Gradually add the extra water and stir until you have a thick batter – please note you may not need all of the water depending on the size/water content of the vegetables that you used.
- Heat a tablespoon of olive oil in a large frying pan over a medium to high heat and use a ¼ measuring cup to scoop up the batter and place the fritter mixture into your pan. Use a spoon to gently spread the mixture into a circle between ½cm – 1cm thick. You should be able to fit approximately four fritters (or even more depending on the size of your pan) into your frying pan.
- Cook the Vegetable Fritters for 3 – 4 minutes on each side until they are crisp and golden brown before transferring to a plate and covering them with foil so they stay warm while you cook the next batch. Repeat until all the fritters have been cooked.
- Place the garlic cloves, parmesan and tasty cheese which has been cut into 3cm chunks into your Thermomix bowl and mix for 7 seconds on speed 9 to grate. Transfer to a separate bowl until needed.
- Without washing the bowl, place the potatoes, zucchini and carrots (all which have been cut into 4cm pieces) into your Thermomix bowl and mix for 4 seconds on speed 6. If you would like it grated into smaller pieces, mix for a further 2 seconds.
- Scrape down the sides of the bowl and add the grated cheeses and garlic along with the eggs, self raising flour, pinch of salt and pepper, onion flakes and 125g if water to your Thermomix bowl in that order – please note you may not need all of the water depending on the moisture content/size of vegetables used. Mix for 15 seconds on speed 4 REVERSE to combine the ingredients.
- Scrape down the sides of the bowl and if your mixture is still a little dry, add a further 75 grams of water along the peas and mix for a further 15 seconds on speed 4 REVERSE or until combined.
- Heat a tablespoon of olive oil in a large frying pan over a medium to high heat and use a ¼ measuring cup to scoop up the batter and place the fritter mixture into your pan. Use a spoon to gently spread the mixture into a circle between ½cm – 1cm thick. You should be able to fit approximately six fritters (or even more depending on the size of your pan) into your frying pan.
- Cook the Fritters for approximately 3 minutes on each side until they are crisp and golden brown before transferring to a plate and covering them with foil so they stay warm while you cook the next batch. Repeat until all the mixture has been used.