Quick and Easy Vegetable Fritters
I think everyone has one of those “go-to” recipes that they use when they have a whole bunch of random vegetables in the fridge that they don’t know what to do with. Some people go with soup or stews or curries. I’ve just discovered the wonder that is vegetable fritters. We threw these together for dinner last night served with some fresh light salad and a poached egg on top and were really quite impressed at how fluffy and delicious they turned out. I ended up taking the leftovers to work to eat cold in a wrap with some of my mum’s tomato relish and they tasted great. You can really use whatever veggies you have floating around and pick whatever seasoning you want to complement them. These taste fantastic both hot and cold and would make a really nice picnic lunch with some fresh salad and bread. I used the chia seed egg replacer (equivalent of two eggs) that I wrote about in my muffin recipe, so depending on how you serve these, they are actually vegan as well.
Vegetable fritters
¼ cup cornmeal
1 cup wholemeal flour
½ soy milk
½ cup of soda water
2tsp ground chia seeds mixed with 3 tbsp water
1 tsp baking powder
salt and pepper to taste
1-2 tsp herbs and spices (I used dill, mixed herbs, basil, thyme and a dash of smoked paprika
1 Tbsp nutritional yeast
2 cups of finely chopped/coarsely grated vegetables (I used grated carrot and zucchini, finely chopped cabbage, cauliflower and spring onion)
Mix all the dry ingredients (not including veggies) together in a large bowl. Combine the wet ingredients (not including veggies) in a jug. Pour the wet into the dry and mix together until relatively smooth (don’t overmix!). Fold the veggies through the batter until just combined. Scoop ¼ - ½ cup amounts into a lightly greased non-stick frying pan. Once the bottom is lightly brown and the top is starting to set, flip them over and brown the other side. Keep warm in the oven while cookng the rest of the mixture.
Vegetable fritters
¼ cup cornmeal
1 cup wholemeal flour
½ soy milk
½ cup of soda water
2tsp ground chia seeds mixed with 3 tbsp water
1 tsp baking powder
salt and pepper to taste
1-2 tsp herbs and spices (I used dill, mixed herbs, basil, thyme and a dash of smoked paprika
1 Tbsp nutritional yeast
2 cups of finely chopped/coarsely grated vegetables (I used grated carrot and zucchini, finely chopped cabbage, cauliflower and spring onion)
Mix all the dry ingredients (not including veggies) together in a large bowl. Combine the wet ingredients (not including veggies) in a jug. Pour the wet into the dry and mix together until relatively smooth (don’t overmix!). Fold the veggies through the batter until just combined. Scoop ¼ - ½ cup amounts into a lightly greased non-stick frying pan. Once the bottom is lightly brown and the top is starting to set, flip them over and brown the other side. Keep warm in the oven while cookng the rest of the mixture.