Spring Vegetable Fritters
Spring has certainly sprung here in Sydney and the vegetables coming into season are really impressive.
I have been getting a fruit & vegetable delivery from the markets for a few weeks now and I’m really loving the variety it brings. This week (amongst other things) we had corn on the cob, zucchini, lovely yellow capsicums, green asparagus and lots of yummy carrots. The first thing I thought of to cook was fritters. I LOVE fritters! They must be the cheapest & easiest thing to make and the best part is you can swap and change ingredients to suit yourself. If you can flip a pancake – you can make fritters!
- 1 Cup SR Flour
- 2 Eggs
- ½ Cup Milk (approx)
- Pinch Salt
- Cracked Black Pepper
- 100g Fetta Cheese
- 1 x Handful Corriander (stems and all)
- 2 Carrots
- 1 x Large Zucchini
- 6 x Green Asparagus
- 1 x Yellow Capsicum (stem and white part removed)
- 2 x Corn on the cob (kernels removed)
- 2 x Small Sweet Potatoes (boiled till soft and cooled)
- Roughly chop all the veg and add to a food processor;
- Blitz until all veg are minced (but not mushy). Put Aside;
- In a seperate bowl, mix together flour, eggs, S & P and milk to form a thick batter;
- Add your vegetable mixture and mix together carefully. You may need to a little more milk at this point to keep your batter to a pourable consistency;
- Heat a large frypan to low/medium and add a good slosh of Olive Oil;
- Using a soup ladle, drop in small amounts of batter all uniform size;
- Wait until bubbles appear on the surface and then flip;
- Cook the other side for 1-2 minutes and remove to a warm plate. Continue until all batter is used.