Tuesday, 10 September 2013

Easy vegie fritters

I had a hankering for some vegie fritters the other day so I thought I'd throw together some for lunch and take the rest for dinner at work.  We were out of creamed corn so I had to take inspiration from the vegies in the fridge.  Sweet potato and pumpkin were the obvious winners. We've still got a few extra eggs even though we've been giving some to the neighbours for their growing boys so it was a good opportunity to use up a couple.  The Colliwat pumpkins are still in abundance too so this helped get through some.

Five fabulous fresh flavoursome fritters...and what's left of number six.
Here's a rough guide to the recipe which makes approximately 10 (although I wasn't really counting because I ate them as I cooked):

1 finely chopped spring onion (bulb and green bits)
~1cup grated sweet potato
~1/2-1 cup grated pumpkin
2 eggs
~1/2 cup wholemeal flour or gluten free flour if needed
Spice and/or herbs of your choice - cumin combines well with anything in my books but I was in a hurry so some curry powder did the trick
Some cheese might also make them a little more filling - try ricotta or feta

Combine the ingredients except the flour in a bowl, then sprinkle the flour over the top and mix in until you get the right consistency.  Add enough flour so that the mixture isn't too wet.

Place spoonfuls in a hot pan and flatten with a spatula.  Turn once when brown.  Remove from pan and place on absorbent paper long enough that you don't burn your fingers when you pick them up to eat.  Enjoy!


  1. Replies
    1. Thanks for trying them out Jeni. Fritters are starting to become a lunch staple for me - especially because I can take the left-overs to work with me. I haven't tried it yet but I reckon they'd be good as a burger patty too.


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