Crispy on the outside and soft on the inside, these vegetable fritters are full of flavour and satisfaction.
They are perfect for days when you have just a few vegetables floating around that need to be used up. Or there are those days when you have forgotten to take the joint of beef out of the freezer and you haven't got a clue what to cook now. And of course, there are the times when you need a quick and easy meal to fill up a hungry family. This is one of those recipes.
Fortunately, when the children were small, I never had to hide vegetables in meals for them to be eaten, but if you have a fussy eater in your house, these fritters will fool even the most discerning palate.
They are also great the next day and freeze well. I like to make a big batch, and once cool, place it on a baking sheet in the freezer. When they are frozen pop them into a freezer bag and reheat them in the microwave or oven for a fast lunch or snack.
I am always after recipes where I can use up my sourdough starter, and this is the perfect 'discard' recipe. If you do not have a sourdough starter, then consider starting one! Check out my how-to guide. To make these vegetable fritters sourdough, just swap out 2 of the eggs and all of the flour and replace them with 150g of sourdough discard.
These fritters pair, I think, beautifully with a poached egg. But they are also a great accompaniment to a salad and to pad out a meal. Add extra vegetables or a different combination. Leek works very well as do most greens. Just be aware that any vegetable that contains a lot of water will affect the final texture.
Vegetable Fritters
Makes approx. 18 fritters
Ingredients:
1 Medium or 2 small onions, finely diced
2 Carrots, coarsely shredded
2 Courgettes, coarsely shredded
3 Garlic cloves, minced
1tsp Paprika
2tsp Oregano
1tsp Salt
1/2tsp Pepper
4 Medium-sized eggs
150g Flour (or see note above)
Method:
After shredding the courgette, squeeze out any excess liquid from it and put it into a mixing bowl.
Add the onion, carrot, garlic, and the rest of the ingredients. Mix thoroughly.
Heat olive oil in a large nonstick pan and when hot, use a measuring cup or scoop to measure out the batter; roughly 1/4 cup for each fritter
Fry each fritter for 3-4 minutes, on each side, on medium heat, until nicely browned.
Place on kitchen towel to drain any excess oil and serve hot.
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