ODDS & ENDS VEGETABLE FRITTERS

Crispy and cheesy vegetable fritters packed with the good stuff. The batter is very thin which keeps them crisp and not at all cake-y. I’ve served them with a little greek yoghurt and a spicy green sauce. Hot sauce, sour cream and mango chutney also work well. 

This recipe is designed to use any vegetables or herbs you have going a bit sad or using up odds and ends. I would aim for 4 cups of shredded or grated vegetables but use what you like. In this recipe, I used a combination of what I had but other vegetables will work well too, such as, parsnips, peas, spinach, kale, potatoes, kumara, zucchini etc. Just make sure to shred or grate them (minus the peas) and squeeze out any excess liquid if they have it. 

The polenta is sometimes referred to as ‘fine polenta’ or ‘polenta’. Just make sure it’s not the coarse stuff. 

Makes 10-12 fritters

INGREDIENTS

Vegetable Fritters
4 cups mixed shredded/grated vegetables, I used:
- 5 brussels sprouts, finery shredded
- 1 large carrot, grated and excess liquid squeezed out
- ½ red onion, finely sliced
- 1 spring onion, finely sliced
- 1 silverbeet leaf, shredded 
- 3 large cabbage leaves, shredded
3 cloves garlic, finely chopped
2 tablespoons chopped fresh parsley
⅔ cup grated cheese (I used a mix of cheddar and edam)
⅓ cup fine polenta
3 size 7 eggs
4 tablespoons plain flour
½ teaspoon lemon zest
Sea salt
Cracked pepper

To assemble
Neutral oil for frying 

Optional spicy green sauce
4 tablespoons jalapeno pickle juice
2 tablespoons olive oil
3 tablespoons chopped fresh herbs (eg, parsley, chives, coriander, dill)
1 clove garlic, finely chopped
Sea salt

METHOD

Vegetable Fritters
Line an oven tray with paper towels and set aside. 

In a bowl, mix together the vegetables and remaining fritter ingredients. Season well with salt and pepper. 

Pour 2-3 tablespoons of oil into a large non-stick frypan. Bring to a medium heat and place heaped spoonfuls of the batter into the pan. It might seem like the fritters won’t come together but they will. After 30 seconds or so, push down on the fritters slightly with the back of a spatula and fry for another 2-3 minutes or until golden. Carefully flip and cook on the other side for 2-3 minutes. 

Transfer to the lined oven tray and repeat with remaining batter. Feel free to keep them warm in the oven on a low temperature. As the pan becomes dry, add more oil. 

Spicy Green Sauce
Mix together all ingredients and serve over greek yoghurt.