Sneak vegetables into lunch boxes with these quick and easy vegetable loaded fritters! They’re freezer friendly and better than sandwiches!
Most Sundays I fry a batch of fritters for lunch boxes. Why? Because they’re a simple, freezer friendly alternative to sandwiches that actually get my kids eating more vegetables! YAY!
Also, they’re a super handy quick dinner to have on stand-by for during the busy week! Simply add a fried egg or bacon and a vegetable loaded dinner is done. No fuss.
Why you’ll love these vegetable loaded fritters
- 1 bowl + 30 mins prep
- Super golden
- Loaded with cheese
- Flavoured with pesto, garlic and lemon zest
- Full of vegetables (one batch contains a zucchini, carrot, large sweet potato and generous chunk of pumpkin)
- Freezer Friendly
- Great for lunch boxes
- Simple mid-week dinner
- Sneak vegetables into fussy eaters
What to serve with fritters
- Golden crispy fritters beg for a light and zesty dipping sauce. And our herbed yoghurt is the perfect partner. A simple mix of greek yoghurt, finely chopped mint and dill and lemon juice elevates the humble fritter to dizzying heights of deliciousness. And the dip factor is always a hit with kids. Especially in lunch boxes!
- Fried egg and bacon
- Simple rocket and tomato salad
- Steamed broccolini and feta
How to freeze fritters
Simply allow fritters to cool, place into a freezer safe bag [or container] with a piece of baking paper in between each fritter and stash in the deep freeze for up to 6 weeks.
How to reheat fritters
Allow fritters to defrost on the counter, then pop into the toaster to reheat. The toaster method ensures you won’t lose that signature crispy texture fritters are famous for. You can also reheat fritters in the oven (190 C) on an oven tray lined with baking paper for 12 minutes or until hot and crispy.
To make your own quick and easy veggie loaded fritters simply…
Place the grated zucchini, carrot, sweet potato, pumpkin, halloumi, basil pesto, lemon zest, minced garlic clove, plain flour, eggs and sea salt into a large bowl. Mix thoroughly to combine.
Heat a large fry pan over low-medium heat and add a drizzle of olive oil to grease. Ladle heaped tablespoon measurements of the batter onto the fry pan. Cook for 2-3 minutes or until golden and the edges begin to set. Carefully flip the fritters and cook for another 2-3 minutes. Or until the fritters are golden and bounce back to touch.
Place the cooked fritters onto a plate lined with kitchen paper and continue frying until no batter remains. Alternatively, place fritters onto an oven tray and keep warm in a preheated oven.
To make the herbed yoghurt: place the yoghurt, chopped dill, mint, lemon juice, olive oil and salt into a small bowl and whisk to combine.
Serve the gorgeously golden fritters alongside the herbed yoghurt.
These fritters are also freezer friendly – just be sure to wrap individual portions and stash in the deep freeze (for up to 3 months) ready for lunch boxes!
More fritter recipes:
one bowl pea and ricotta fritters
lentil fritters with dill and lemon yoghurt
zucchini brussel sprout and halloumi fritters
ricotta fritters with tomato and basil sauce
broccoli and cauliflower fritters
sweet potato fritters with avocado salsa
one bowl corn and zucchini fritters
★ DID YOU MAKE THIS RECIPE? PLEASE GIVE IT A STAR RATING BELOW!
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quick and easy veggie loaded fritters
- Total Time: 30 mins
- Yield: 30 fritters 1x
Description
Sneak vegetables into lunch boxes with these quick and easy vegetable loaded fritters! They’re freezer friendly and better than sandwiches!
Ingredients
veggie loaded fritters:
- 1 zucchini, grated
- 1 carrot, grated
- 1 large sweet potato, grated
- 200 gram piece of pumpkin, grated
- 250 grams halloumi, grated
- 2 heaped tablespoons store-bought basil pesto
- zest of 1 lemon
- 2 garlic cloves, minced
- 1 cup (150 grams) plain flour
- 4 eggs
- sea salt, to season
herbed yoghurt:
- 1 cup (250 grams) greek (or natural) yoghurt
- small handful of dill, finely chopped
- small handful of mint, leaves picked and finely chopped
- juice of 1 lemon
- 1 tablespoon extra virgin olive oil
- sea salt, to season
Instructions
To make the veggie loaded fritters:
- Place the zucchini, carrot, sweet potato, pumpkin, halloumi, pesto, lemon zest, garlic, plain flour, eggs and sea salt into a large bowl.
- Mix thoroughly to combine.
- Heat a large fry pan over low-medium heat and add a drizzle of olive oil to grease.
- Ladle heaped tablespoon measurements of the batter onto the fry pan. Cook for 2-3 minutes or until golden and the edges begin to set. Carefully flip the fritters and cook for another 2-3 minutes. Or until the fritters are golden and bounce back to touch.
- Place the cooked fritters onto a plate lined with kitchen paper and continue frying until no batter remains. Alternatively, place fritters onto an oven tray and keep warm in a preheated oven.
To make the herbed yoghurt:
- Place the yoghurt, dill, mint, lemon juice, olive oil and salt into a small bowl.
- Whisk to combine.
- Serve the gorgeously golden fritters alongside the herbed yoghurt. Enjoy x
Notes
Fritters are best kept in the fridge in an air tight container for up to 3 days.
Fritters are freezer friendly. Store in an air tight container (layer each fritter with baking paper) for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Frying
- Cuisine: American
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one bowl zucchini and corn fritters
Really tasty
Thanks Gill, so happy you enjoyed them. Kayla x
I don’t like pumpkin what would you recommend as a replacement for this recipe?
Love your recipes
Hi Christine, simply replace the pumpkin with more sweet potato, zucchini or carrot – they’ll taste just as delicious. Happy cooking. Kayla x
What is the best way to pack these in a lunch box? Do you heat them before you pack them? I was thinking warming them, wrapping in aluminum foil and putting in a thermos, but do you think they will get soggy?