Vegetable Fritters

by Jo

makes 6

These little fritters are a good way to get kids eating their veggies. You don't have to stick to the vegetables we've used here, you could use any veggies you like (ones like potato and pumpkins may need to be pre-cooked). You could also add chopped fresh herbs or a spoonful of dairy-free pesto to the mixture. We've served our fritters some fresh rocket and store-bought spicy tomato relish.

1/2 cup flour
1/2 cup soy milk, or other dairy-free milk
1 corn cob, cut the corn kernels off the cob
1/2 large zucchini, grated
1/2 carrot, grated
2 broccoli florets, finely chopped
1 spring onion, finely sliced
Salt and pepper

Mix the flour and soy milk to form a batter.

Stir through the veggies and season well with salt and pepper.

Heat a large frying pan over a high heat and add a little oil. Add a tablespoon of the mixture to the pan at a time, shaping into small rounds. Cook the fritters until brown on one side then flip over carefully and cook the other side.

Drain on kitchen paper and serve immediately.


 


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