Vegetable fritters

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Vegetable fritters

Makes 10


1 courgette, grated
1 carrot, grated
½ red pepper, deseeded and finely chopped
75g sweetcorn
30g Parmesan (or vegetarian alternative), grated
1 tbsp parsley, chopped
2 eggs
60g plain flour
Salt and black pepper
1 tbsp vegetable oil


To serve:

Crème fraîche


  1. Wrap the grated courgette and carrot in a clean tea towel or some muslin and squeeze very well, removing as much liquid as possible. Place in a large bowl.
  2. Add the pepper, sweetcorn, Parmesan and parsley and stir together.
  3. Add the eggs and flour and mix until just combined. Season with salt and pepper.
  4. Heat the oil in a large pan over a medium heat. Spoon some of the mixture into the pan and flatten into thick rounds. Cook for 3-4 minutes per side or until golden brown. Repeat until all of the mixture has been used up.
  5. Serve warm with some crème fraîche.

Per fritter (per serving)

73kcals, 3.1g fat (1g saturated), 8.5g carbs (1.3g sugars), 3.4g protein, 0.9g fibre, 0.064g sodium