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 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 30 mins
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.