Vegetable fritters

Summary

Yield
Servings
Prep time45 minutes
Meal categoryBreakfast Snacks
Recipe sourceSecondBite

Description

These can be cooked the night before, refrigerated and eaten cold the next day

Ingredients

2UnknownEggs
1Cupmilk
1Cupself-raising flour
 Unknowncanola oil spray
 UnknownSalad or salsa to serve
3Cupchopped/grated vegetables (such as corn, sweet potato, zucchini, capsicum, broccoli, cauliflower)
1⁄2CupFresh Herbs (such as coriander, spring onion, parsley)
1⁄2Cupcheese (such as mozzarella, cheddar, cottage. Optional)
2Teaspoon (Metric)spices (such as paprika, turmeric, coriander, chilli. Optional)
 UnknownNatural/greek yoghurt to serve (optional)

Notes

  • Try using wholemeal self-raising flour to add even more fibre
  • Costs $1.20 per serve

Instructions

  1. Wash and chop/grate the vegetables and herbs.
  2. In a large mixing bowl whisk the eggs, then add the milk, herbs and vegetables stirring well.
  3. Add the flour and cheese and spices if you are using these.
  4. Spray a large non-stick frying pan with canola oil spray and heat on medium heat. Dollop 1 tablespoon of the batter mixture into the frying pan at a time making sure there is enough room to flip the fritters.
  5. Cook for about 2 minutes on each side until golden brown in colour.
  6. Serve with salad or salsa and a dollop of yoghurt!

 

Recipe reproduced with permission from SecondBite www.secondbite.org