My cheesy vegetable fritters are a great way to transform your leftover veggies into part of an easy dinner – accompany with quality sausages and dinner is done! Packed with a medley of textures and flavours, adding gooey cheese always is a hit! These offer a delicious bite that’s crispy on the outside and soft on the inside. They are a creative way to reduce food waste and serve the family something tasty – make my simple herby yoghurt sauce which really brings flavours alive.
Last week I hosted cooking demonstrations for Buy West Eat Best and these (pictured) fritters were a real hit with appreciative audiences. 🫶🏼
INGREDIENTS for about 16
YOGHURT SAUCE (optional)
150gm Brownes The Greek Yoghurt
Good pinch salt
2tsp Jingilli extra virgin olive oil
2Tbsp chopped dill / parsley / chives
FRITTERS
4 x extra-large 59gm eggs
60ml milk
100gm grated vintage Cheddar
100gm SR flour
400gm leftover veggies, roughly chopped
1 x medium clove garlic, crushed
2Tbsp chopped fresh herbs (parsley and/or chives, a little rosemary or thyme)
Salt and pepper
Jingilli EVOO for frying
COOKS NOTES
- The first 4 items make the base for fritters. you decide what vegetables or meat you'd like to add.
- Literally any cooked vegetable can be utilised in this recipe. Especially tasty are leftover roasted veggies or cooked peas, sweetcorn, potatoes, leeks, leafy greens, pumpkin, capsicum and carrots. Otherwise try 250gm raw grated zucchini.
- Brassicas can be included in this mix if not too old or overcooked! They can have an unpleasant aroma and may put little ones off.
- Add chopped meat from leftover roasts to the fritters if liked.
- Can use green ends of spring onions in place of chives.
- Use dried herbs of your choice in place of fresh, use only 2 tsp in the fritters. Dried Herbs de Provence or tarragon would work well in the sauce, but need to be mixed into yoghurt 20 minutes or so before serving to allow to soften.
- The garlic adds important pre-biotics for good gut health.
- Keep cooked fritters warm in a low oven whilst cooking subsequent batches, or pop on a warm plate and cover fritters with clean tea towel.
- Yoghurt sauce can be made ahead of time.
- If yoghurt sauce seems sharp tasting, add a little more salt to round out the sourness.
- Serve with a big crisp salad or just with quality sausages to up the protein value in a meal.
METHOD
- Make sauce if using. Place all ingredients in bowl and mix well. Refrigerate until using.
- Make fritters. Lightly whisk eggs in large bowl to loosen. Add remaining fritter ingredients and season with salt and pepper. Stir to combine so batter forms, coating vegetables.
- Place large frying pan over medium heat for a couple of minutes. Cook fritters in 2 or 3 batches to avoid overcrowding pan. Add 2Tbsp olive oil to hot pan and then drop in heaped tablespoonfuls of fritter mix, leaving space between each for ease of turning. Fry for 3 minutes, then once underneath is golden flip over and cook the other side.
- Serve fritters and yoghurt sauce with your choice of accompaniments.
If you live in Perth, why not try our Providore Grocery delivery service. Choose from Thursday or Friday delivery or pick-up from us in Bicton.
