Vegetable Fritters

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4.98 from 37 votes

Fritters packed full of different coloured veggies.

Prep Time10

Cook Time8

Total Time18

Course: Lunch / snack

Cuisine: Western

Servings:

Calories: 72kcal

Author: Amy

Equipment

Frying Pan

Ingredients

1 medium zucchini (courgette), grated Approx. 1 cup / 130g
1 small carrot, grated Approx. ½ cup / 60g
½ red bell pepper (capsicum), finely diced Approx. ½ cup / 75g
75g (½ cup) frozen corn Chop/mash if serving baby
30g (¼ cup) Parmesan cheese, grated Can be omitted for dairy free version
1 tablespoon parsley, finely chopped
2 eggs
60g (½ cup) chickpea flour Can substitute with Plain (all-purpose) flour
1 tablespoon oil, for frying

Instructions

Place the grated carrots and zucchini on a clean cloth and squeeze as much water out of them. Place in a mixing bowl.
Add the peppers, corn, parsley and parmesan and mix until combined.
Add the egg and stir until mixed. Finally add the flour and mix until combined.
In a large frying pan, heat ½ tablespoon of the oil on medium low heat. Fill up an ice cream scoop with the mixture and drop into the pan. Flatten slightly with a fork / spatula. Fry for about 2 to 3 minutes on each side. Until golden brown and cooked through.

Video

Notes

Egg Free: I have tested the recipe using flax eggs. They are more fragile to handle but held together to form fritters.

Parmesan: Fresh parmesan should be used, not the ambient product you find in the pasta isle. :) Can be omitted to make dairy free.

Veggie to Flour Ratio: The amount of flour you need may be depended on how much liquid remains in your veggies, size of eggs and also personal preference. You could start with ¼ cup (35g) and add more if needed/wanted.

Serving Baby: See FAQ section (above this recipe card) for more information.

Nutritional Information is a ROUGH guide only, calculated using an online nutrition calculator.

Nutrition