Vegetable fritters

Vegetable Fritters

Looking for something different for  lunch or breakfast.  These vegetable fritters are the perfect solution.  Today I have paired them with avocado, cream cheese and smoked salmon, but there are so many other ways to eat them. Experiment with your favourite combinations.

Cooked vegetable fritters

Lose the toast for breakfast –  stack these vegetable fritters and serve them with a poached egg on top for a breakfast with a difference.   You can eat them as a snack with a tasty tstsiki or a delicious hummus, or  serve with a leafy salad and a mango or tomato salsa.  Whichever way you choose, fritters always benefit from a squeeze of lemon just before serving.

Vegetable fritters

Vegetable fritters stacked

Preparation takes only a few minutes.  Grate your veges and squeeze out the excess water that comes out of them.  I do this by placing them in a sieve and pressing down until all the water has been released. Once they are nice and dry, add the 2 tablespoons of flour and salt and cracked black pepper.  Mix in the egg yolks and whip up the egg whites until stiff.  Fold these in and get cooking.  It’s best to use a medium heat for pan frying the vegetable fritters as high heat will cause the surface to brown and harden too quickly. Allow the fritters to fry without moving them for about 3 to 4 minutes on each side.

Vegetable fritters stacked

Enjoy…. and if you have any great combinations, please share them with us and add  to the comments below.

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Vegetable Fritters
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

These are great for breakfast with a poached egg on top, or as a Lunch with avocado, cream cheese and smoked salmon or trout

Servings: 4
Author: Shades of Cinnamon
Ingredients
  • 1 large potato, coarsley grated
  • 1 large carrot, coarsley grated
  • 2 small baby marrows, coarsley grated
  • 1/2 onion, grated
  • 1/4 cup coriander, chopped
  • salt and pepper to taste
  • 2 Tsp flour
  • 4 eggs. separated
  • Oil of your choice to shallow pan fry. Olive, coconut or Sunflower
To Assemble
  • Avocado
  • Cream cheese, or creme fraiche
  • Greens of your choice
Instructions
  1. Mix the grated potato, carrot and baby marrow with the onion and coriander. Squeeze out excess water from the grated vegetables.

  2. Add the flour to the vegetable mix and season to taste.

  3. Add the egg yolks and stir to combine.

  4. Whisk the egg whites until stiff and fold into the mixture.

  5. Heat oil in pan to shallow fry and drop heaped spoonfuls into oil.  Cook for about 3-4minutes each side.

  6. Drain on absorbent cloth and stack served with either an poached egg on top or avo, cream cheese and smoked salmon or trout.

  7. Serve with greens of your choice.  I have used Rocket.

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3 Comments

  • Reply ratna August 22, 2017 at 5:37 PM

    Just my kinda food. Looks great Ev. I use chick pea flour to make it gluten free, also to skip the eggs I add a pinch of Baking soda. Mmmm…very hard to resist.

    • Reply Shades of Cinnamon August 22, 2017 at 9:22 PM

      Thanks for your feedback Ratna – great idea to use chick pea flour.

  • Reply Sugar et al. August 23, 2017 at 6:34 AM

    You’ve taken fritters to a whole new level. I love all the additions with the fritters. What a beautiful breakfast!

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