Leftover Veggie Fritters
year-round
〰️
year-round 〰️
Transform your leftover veggies, back of the fridge rascals or extra produce into delicious veggie fritters. These beautiful patties are easily made by combining your leftover produce with a light batter, seasoned to perfection.
Crisp on the outside and tender on the inside, they offer a delightful way to minimise food waste while savouring the taste of your favourite vegetables. Dip them in a tangy sauce or serve with a fresh salad, or a poached egg for a complete meal that celebrates your favourite seasonal superstars… even if they have seen better days.
*Visual step by step recipe video available at the end of this post.
Ingredients:
2 1/2 cups leftover veggies, grated or chopped into 1cm pieces (think carrots, pumpkin, zucchini, peas, corn, cabbage, spring onion, capsicum ... any leftover veg!)
1/2 cup (150g) ricotta or can be substituted for 1/2 cup milk (dairy or dairy-free)
3 eggs
3/4 cup plain flour (or substitute for gluten-free flour)
1 1/2 tsp baking powder (or gluten-free baking powder)
3/4 cup (100g) cheese (whatever you have will work; parmesan, feta, tasty etc)
2 tbsp fresh herbs, chopped
Oil
Salt & pepper
Method:
In a large bowl, mix leftover veggies, ricotta/milk and eggs until combined
Add flour, baking powder, herbs, cheese, salt & pepper then mix till just combined
Heat 2cm of oil on a medium-high heat in a saucepan. Carefully scoop large spoonfuls of batter into the hot oil, using a second spoon to keep the batter in a ball-like shape.
Gently cook fritters in batches for 3 minutes on each side, adjusting the heat if necessary - if the fritters are cooking too quickly they may stay raw in the middle.
Remove fritters once they are golden brown using a slotted spoon then drain off excess oil on a paper towel lined plate.
Serve with dip, a wedge of lemon, and a side salad or a poached egg and greens. Enjoy!
*these fritters can be kept in the fridge for up to 4 days!
