Vegetable fritters


Prep time45 minutes
Meal categoryBreakfast Snacks
Recipe sourceSecondBite


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


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)


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


  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


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