I am always looking for ways to incorporate vegetables into my family’s meals and this recipe is perfect for those little fussy eaters. I can vouch for the success of these simple vegetable fritters because my two year old son devours them as if I have given him a bowl of ice cream!
If you have 30 minutes to set aside and a fridge full of vegetables then this is the recipe for you. Start by shredding your vegetables in the food processor or by hand. I used zucchini, carrots, potato, cabbage and onion for mine but go ahead and add other veggies as well such as sweet potato, butternut or broccoli.
Once you have a pile of shredded veg mix through the salt and transfer to a colander. Let sit for a few minutes until you see liquid coming out of the veggies. Time to squeeze…the aim of the game is to get rid of as much moisture as possible because this will result in fritter that is more pancake like than crispy fritter.
Once you have a nice dry vegetable mixture add your remaining ingredients and stir well.
Frying time…Heat a heavy based pan over medium to high heat with just enough olive oil to cover the bottom of the pan. If your oil isn’t hot enough you will get soggy fritters so make sure to pre heat the pan well. Place a table spoon of your veg mixture into the pan and flatten it to make a nice flat fritter. The bits that stick out get super crispy…those are the best bits!
Cook on each side for 4 to 5 minutes and then transfer to a paper towel lined plate.
Serve warm with sour cream or Greek yoghurt. Insanely scrumptious!
PrintSimple Vegetable Fritters
(4 votes, average: 4.25 out of 5)
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A super simple vegetable fritter that is delicious! Perfect for those members of your family that are a little picky when it comes to veg.
- Prep Time: 10 minutes
- Cook Time: 20 to 30 minutes
- Total Time: 56 minute
- Yield: 12 large fritters
- Category: Appetizer
- Method: Frying
Ingredients
2 cups shredded zucchini
2 cups shredded carrot
2 cups shredded potato
2 cups shredded cabbage
1 cup shredded onion
3 Tbsp chopped mint
1 1/2 tsp salt
1 tsp garlic powder
1/2 tsp cayenne pepper
2 large eggs
1 cup all-purpose flour
Olive oil for frying
Instructions
Shred all the vegetables and add to a large bowl
Mix through the salt and transfer to a colander
Let sit until liquid starts coming out of the veg
Squeeze as much liquid out as possible. This can be done in the colander or in a clean tea towel
Transfer your now dry veg mixture to a bowl and add all the ingredients and mix well
Heat a pan on medium high heat, add olive oil to cover the bottom of the pan
Once up to heat scoop spoons of the mixture into the pan and flatten
Fry on each side for 4 to 5 minutes and they have become nice and crispy
Drain on a paper towel lined plate
Serve with sour cream or Greek yoghurt
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