We often make vegetable fritters at this time of year in order to use up the various vegetables that we are harvesting. They are a nice addition to our pickie meals, served with dips. We have even eat them for breakfast with eggs in the past, eaten with salad, or as a replacement for chips. Stir fry is another regular meal that uses up the summer harvests.
Yesterday I grated a couple of courgette and squeezed the liquid out with a tea towel that I save for this purpose. I then peeled and grated a medium potato, a couple of shallots, and 2 medium carrots. Onion, raw beetroot, or any vegetables that you can grate can be used instead.
To this I added a beaten egg, a big pinch of salt, and 3 or 4 tablespoons full of flour. I used chick pea flour as I had some that needed using up. Any flour will do, even self raising. Add the flour gradually as you want the mixture to be wet, but firm enough to hold together. More or less can be put in depending how damp the vegetables are. I also add herbs or spices at this point. Sometimes it is mixed herbs, or chilli powder, or smoked paprika. Today I used curry powder for the first time. A few tea spoons full were enough for this mixture.
Balls, the size of golf balls, were then formed with the mixture. We cooked ours on a greased griddle, but have made them in a frying pan with oil, or on a silicone mat in the air fryer, in the past. When I put them on the griddle, I press them down with the back of the spatula, and turn them over when they are going brown. I flip and press them a few times to make sure that they are cooked in the middle.
We eat these hot off the griddle or store them in the fridge once they have cooled. They can be eaten hot or cold. I like to warm them up in the air fryer so that they are crispy. A big advantage is that they freeze well and can be reheated when defrosted. It is therefore a good way to use up and store vegetables that are on their last legs and avoid waste. The courgettes I used were soft and floppy.
I often serve vegetable fritters with a tomato and herb dip. The dip that we made today was a quick and easy one. It was just yoghurt with some mint sauce mixed in. It made a lovely combination with the curry. Mr S loved it. This mixture made 9 good sized fritters.
Sometimes we make courgette fritters to use up the glut. We like any fritters as they feel like we are eating something naughty, but they are full of nutrition. What kind of fritters do you make?
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Delicious! Another one to put on my list. Thanks for all you share with us x