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Vegetable Fritters    HT  MC  35mins




Serves 4    Hot  Vegetarian  Leftovers  Vegetables  Herbs  Spices 



100g/4oz Plain Flour

1 teasp Baking Powder

1 teasp Paprika

Salt and Black pepper
2 Eggs, separated
150ml/5fl.oz.  Milk
300g/11oz  Cooked (leftover) Vegetables, e.g. peas, carrots, broccoli, sweetcorn, green beans

2 tbsp Freshly Chopped Parsley

2 tbsp Finely Grated Cheese, e.g. Cheddar, Parmeasan
2 tbsp Vegetable Oil



1. Preheat the oven or grill to low. Place the flour, paprika and baking powder in a large mixing bowl. Mix well then add the egg yolks and mix lightly.


2. Add the milk and blend with a wooden spoon or hand mixer until smooth.


3. In another mixing bowl, whisk the egg whites until soft peaks form then fold into the batter.

4.  Cut the vegetables into small pieces if necessary then add to the batter together with the parsley, cheese and pepper and mix well.

5. Heat half the oil in a large frying pan until very hot, then drop 4 tablespoonfuls of the batter mixture into the pan, keeping them spaced well apart.


6. Reduce the heat to low and cook for a few minutes until the underneath is set and browned.


7. Turn and cook the other side until set golden brown.


8. Remove the fritters from the pan and keep warm.


9. Heat the remaining oil in the pan and cook the last four fritters as above. 


Serve hot with a tomato sauce.



More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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What's in Season  |  Growing Vegetables

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