Vegetable fritters

Vegetable fritters

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

Ingredients

  • 2 eggs
  • 1 cup milk
  • 1 cup self-raising flour
  • Olive oil spray
  • Salad or salsa to serve
  • 3 cups chopped/grated vegetables (such as corn, sweet potato, zucchini, capsicum, broccoli, cauliflower)
  • 1/2 cup fresh herbs (such as coriander, spring onion, parsley)
  • 1/2 cup cheese (such as mozzarella, cheddar, cottage. Optional)
  • 2 teaspoons (metric) spices (such as paprika, turmeric, coriander, chilli. Optional)
  • Natural/Greek yoghurt to serve (optional)

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 olive 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!

Notes

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

Recipe reproduced with permission from SecondBite www.secondbite.org