If there isn’t a lot of natural love for vegetables in your family then this is the recipe for you. The 5 boys in my life aren’t very keen on vegies but they devour these like they’re hot chips! No-one tends to ask too much about the ingredients and I don’t volunteer the details, so it seems to work!
This recipe is also great to use if you need to clean out and find a home for some sad looking vegies from your fridge too. And if I have any herbs at all lying around, I’ll always throw them in also – a whole bunch even.
I have adjusted this recipe so it can be made gluten free and dairy free. Enjoy!
Vegetable Fritters with Garlic Yoghurt Dipping Sauce
Garlic Yoghurt Dipping Sauce
- ½ cup plain Greek yogurt I use coconut yoghurt to make it dairy free
- 2 tsp chopped fresh parsley
- 1 tbsp chopped fresh mint
- 2 tbsp lemon juice
- 1 tbsp olive oil
- 1 tsp honey
- 1 tsp minced garlic
- salt and fresh ground black pepper to taste
- 700 g vegetables
- 1 large egg
- 1/2 cup grated cheese I use Bio-Cheese to make it dairy free
- 1/2 cup plain flour I use gluten free flour
- 2 tbsp fresh herbs or 2 teaspoons ground spices
- 1 tsp minced garlic
- 1/2 tsp salt
- freshly ground pepper to taste
- 4 tbsp olive oil
- If you are using pre-cooked veg, then you can skip this step. If not, please take the time to prepare the veg properly – it makes all the difference. If you are using root vegies like carrots or potato, simply grate them. If you are using spinach or kale, simply pour some hot water over them and them quickly pour cold water. Then let them drain to remove excess water. If you are using broccoli, zucchini or anything in that category, simply steam them till they are just tender.
- Whisk the egg and then add the vegies. If you are using spinach or kale, squeeze first to ensure excess water is removed.
- Add the remaining ingredients to the bowl and mix thoroughly. If you think the batter is too loose to form a patty, then add some extra flour. Some vegies retain more water than others so you may need to adjust here.
- Heat the oil in a large frying pan over medium-high heat until shimmering. Drop approximately 1/4 cup of batter into the pan, flatten it slightly with a flat spatula, and continue dropping more batter until the pan is full. Don’t overcrowd the pan otherwise you will find it hard turning them.
- Cook the fritters. I find this takes about 5 minutes then flip the patties and cook until browned on the second side. Again, this may change depending on the vegies you are using so just keep a close eye.
- Once cooked, drain the fritters on a paper towel-lined large plate. Repeat!
The Dipping Sauce
- Whisk together all the ingredients. Taste and then add salt/pepper to your taste.
- Cover and refrigerate until ready to serve.
- Serve the fritters warm with dipping sauce on the side. Make sure you save one for yourself because they disappear very quickly!