Description
Sneak vegetables into lunch boxes with these quick and easy vegetable loaded fritters! They’re freezer friendly and better than sandwiches!
Ingredients
Scale
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