Vegetable Fritters

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Total Time
35mins
Prep
15 mins
Cook
20 mins

Low GI sweet potato and zucchini fritters, served with baby spinach leaves, avocado and lemon juice. Adapted from Jody Vassallo's 'Health for Life: Low GI'.

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Ingredients

Nutrition

Directions

  1. Whisk together the eggs, flour, parmesan, parsley and peppercorns, add the grated vegetables, mix to combine and season salt and freshly ground pepper, to taste.
  2. Heat the oil and butter in a large, non-stick pan over a medium heat.
  3. Spoon 3 tablespoons of the mixture into the pan and flatten with the back of a spoon or a spatula, and cook until it is golden brown on both sides.
  4. Remove the fritters and drain on paper kitchen towelling, and keep warm while the rest of the fritters are being cooked.
  5. Serve the fritters with the baby spinach leaves, avocado and a little lemon juice.
Most Helpful

5 5

Enjoyed the combo of veggies here, & the only thing I left out was the avocado! I patted the grated veggies dry (or at least drier!) with paper towels before adding them to the mix & that seemed to work well enough for me! These fritters turned out great & will be a nice addition to my veggie table when I have my son & his wife over! Thanks for sharing! [Tagged, made & reviewed in Every Day Is a Holiday cooking game]

4 5

Great fritters for a great lunch/snack! Easy to prepare and wonderful with the spinach, avocado and lemon juice. We also enjoyed ours topped with my favourite sauce, a mix of natural yoghurt, garlic and a squeeze of lemon juice. YUM! Only thing, used plain flour instead of chickpea and extra pepper instead of peppercorns (I don't like them) and they turned out great. Possibly a little soft for my liking, so will try squeezing the excess moisture from the zucchini next time. Thanks for a great lunch idea!