Here’s the secret to any veggie fritter recipe, so that in the future you will remember this one without coming back to read through all the way to the recipe card.
Fritter batter is the same as pancake batter, but without the fat. (And talking about pancakes, I do have a delicious apple & banana pancakes recipe and 12 more pancake recipes for you to try. Or a 3 ingredient pancakes recipe for the fluffiest pancakes ever.)
So, technically, if you already know a pancake (not crepe) recipe, then just leave the fat out of it (butter or oil, if any at all) and just add your veggies to this batter and fry away.
Ok, that’s all nice and fuzzy, but how much veggies can I dump in the fritter batter?
I found that roughly 150 grams of garnishing (about the size of a small veggie salad) is enough for a standard batter like you will find below.
You could go for less, of course.
But if you go for more, chances are they won’t cook properly because there isn’t enough batter to hold the veggies together. They will separate while frying and you will end up with scattered bits instead of a fritter.
What veggies go well with this type of fritter batter?
Things that work great are:
- diced bell peppers
- diced tomatoes
- shredded cabbage of any kind
- diced onion/spring or red onion
- shredded carrots
- grated zucchini, squeezed of all water
- grated parsnips
- grated potato/sweet potato
- grated butternut squash
- cooked and chopped broccoli or cauliflower
- shredded cooked Brussel sprouts
- grated celeriac
- other cooked greens like spinach or kale
Is there anything else I can put in these veggie fritters to enhance flavour?
As long as you keep within the 150 grams / 2 cups limit, here’s what else you can add to the batter.
- cheeses like parmesan, goat’s cheese, feta, mozzarella or Cheddars, grated or diced really small
- fresh herbs like dill or parsley
- dried herbs like oregano or basil
- other spices like paprika, pepper, chilli flakes, garlic granules or cumin
- lemon zest
So given the above, the combinations that you can make are quite a few and will keep you going without repeating yourself too often.
And let’s not forget the sauce – veggie fritters love a good dip!
Kids like to dip, so these veggie fritters need to have a sauce alongside them to ensure success.
Here are some options you can try:
- simple sour cream or yogurt
- yogurt + lemon juice
- yogurt + pesto/harissa
- kid friendly ketchup
- yogurt + garlic + cucumber
- avocado + yogurt + dill + chives
Now that you know all these combinations, let me tell you the base recipe for the batter and what I used as a veggie combination.
If you’re making this, please tag me on social media @weaningful so that I can cheer you on and give you a shout out.
- 113g (4 ounces/3/4 cup) flour
- 1 teaspoon baking powder
- 120ml (4 ounces/ 1/2 cup) milk/water/juice/stock
- 1 large egg
- Up to 2 cups of veggies, chopped or shredded (I had a 150g fresh salad mix with corn, diced pepper, red and white shredded cabbage)
- Combine the flour and baking powder.
- Mix the milk (or other liquid) with the egg and whisk until the egg is dispersed.
- Add the flour mix to this wet one and whisk until uniformly combined.
- Pour just enough batter over your chosen veggies to coat and hold them together.
- Fry in a non-stick pan, a few minutes per side.
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 76Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 39mgSodium: 229mgCarbohydrates: 12gFiber: 2gSugar: 8gProtein: 3g