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veggie fritters

Vegetable Fritters

A super simple fritter recipe – great for breakfasts, brunches and lunches – or even a lighter dinner. Kids love them too!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Lunch
Servings 4 people


  • 600 grams vegetables*
  • 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs whisked
  • herbs/cheese/spices*


  • Grate the vegetables and lightly cook in a frying pan with a little oil if needed. This is recommended for firm vegetables such as carrot, parnsip and kumara.
  • Place the vegetables in a bowl and mix in the flour, baking powder, salt, eggs and herbs, cheese and spices as using (see below).
  • Heat a film of oil in a large frying pan and cook ¼ cupfuls of mixture until golden on both sides and cooked through.
  • Serve with chutney and salad.


  • *Vegetable and flavour variations to try;
  • Courgette with 1 teaspoon dried dill, ¼ cup chopped mint, 100g crumbled feta and 1 teaspoon grated lemon rind.
  • Carrot with 1 teaspoon ground cumin, 3 chopped spring onions and 2 tablespoons chopped parsley.
  • Kumara with 1 teaspoon dried dill, 3 chopped spring onions, 100g crumbled feta, 1 tablespoon chopped parsley.
  • Cauliflower florets roughly chopped with 1 teaspoon curry powder, 1 teaspoon cumin, 1 teaspoon ground turmeric, ½ teaspoon ground coriander, 1 tablespoon chopped parsley

Tips and Hints

  • For crispy fritters use half rice flour and half regular flour.
  • Rice flour can also be used in total to make gluten free fritters.
  • Transferring the fritters to a preheated oven (180°C) helps to make sure the fritters are cooked through and also keep them warm while the others are still cooking.
  • Excess feta can be frozen and added to recipes at a later date. The flavour will stay the same although it may lose some texture.
Keyword Egg, Vegetarian