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Curried Vegetable Fritters Recipe

Curried Vegetable Fritters


Crispy curried vegetable fritters with a twist of lemon are delicious on their own or with a side salad or tatziki. Best of all you can pop them in pita for lunch the day after.

  • Serves: 4 |
    4 servings
  • Rating:

  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 30 mins
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3 courgettes, washed and grated

2 carrots, peeled and grated

3 spring onions, finely sliced

2 mielies (sweet corn), kernels only

Handful fresh coriander, roughly chopped

1-2 Tbsp (15-30 ml) curry powder

200 g chickpea flour

1 tsp (5 ml) baking powder

1 egg, lightly beaten

¼-1/2 C (60-125 ml) water

Salt and freshly ground pepper

Vegetable oil for deep frying


Lemon wedges to serve

Place the courgettes, carrots, spring onion, mielie kernels and coriander into a bowl and mix to combine.

Add the curry powder, chickpea flour, baking powder, salt and pepper and mix again to combine all ingredients.

Add the egg to ¼ C water and stir into the vegetable mix, adding a little more water if necessary. The mixture should not be too runny, but rather a dropping consistency.

Heat the oil in a frying pan over moderate heat. Deep fry spoonfuls of the batter for about 2 minutes or until golden brown and crisp. Remove from the oil using a slotted spoon and drain on absorbent paper.

Season with a little extra salt and a squeeze of lemon juice just before serving.

Serve with a side salad for a delicious meat-free meal.

Can also be served with leftover Tzatziki.


Tip for lunch leftovers

Fill a toasted pita bread with half an avocado pear (mashed), some leftover tzatziki, a little fresh coriander and a few leftover, cold, Vegetable Fritters for a delicious vegetarian lunch option.