Rainbow Fritters

 
  • Rainbow fritter finger food recipe
  • Under 10 minutes to prepare
  • 10-30 minutes to cook
  • Makes 6-8 fritters
  • Can be frozen
  • How to make

Basic batter:

1 egg
1 tbsp flour (gluten free if preferred)
Oil for cooking

For our fritters we used the following:

A handful of sweetcorn (for yellow)
A mixed handful of kale, peas and spring onions (for green)
A handful of butternut squash (for orange)
A handful of beetroot (for red)

Optional - You could also use any of the following as well or instead:

Celeriac
Swede
Parsnip
Potatoes
Spinach

Optional extras:

Different cheeses
Fresh or dried herbs
Sautéed onion and garlic
Spring onions
Spices

Step 1

Make a batter in a large bowl by whisking the egg and flour together

Step 2

Prepare your chosen seasonal vegetable/s. Root vegetables are best if par-boiled, cooled, then grated. Leafy vegetables can be shredded very finely and mixed in raw. Kale is quite a tough green and may benefit from being steamed very lightly first 

Step 3

Divide your batter if making more than one colour, then stir your prepared vegetables into the batter and add any herbs or extras of your choice (some grated cheese works well, or a pinch of spice such as ground cumin, or even some sautéed onion and garlic)

Step 4

Heat a little oil in a large frying pan on a medium heat. Add a spoonful of the vegetable batter and gently spread to create a little circular fritter about 6cm across (you should be able to fit about 4 fritters in your pan at a time). Cook on a medium heat for about 5 minutes, then carefully turn over with a fish slice and cook the other side until golden

Step 5

You can keep the cooked fritters warm in a low oven whilst you cook the rest, this also helps to cook the fritter through

Step 6

The fritters are delicious eaten warm or cold, and can easily be reheated in the oven but make sure they're cooked all the way through before serving

Contains

  • Wheat
  • Eggs

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Recipe notes

Serve with a salad or some steamed greens as part of a meal, or as a nutritious snack on their own or with a dip such as hummous or guacamole or even a soft cheese spread. 

They can be made in bulk and kept in the fridge for a couple of days or frozen. They can be made at any time of year with whatever vegetables are in season: try grated courgette with mint and feta for a summer treat!

Flavour combination ideas:
Kale, pea, mint, spring onion and goats' cheese
Beetroot, thyme and feta
Squash, onion, garlic and sage
Sweetcorn and cheddar with dried herbs

To make in bulk, simply multiple the recipe.

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