Vegetable Fritters

Veggie Fritter 1

Makes 6


– 1/2 cup Wholemeal Self-raising Flour, sifted (husks added back in)
– 1/2 cup Milk (I use full cream lactose free, use whichever milk/milk alternative you like)
– 2 medium sized eggs
– 1 carrot, peeled and grated
– 1/2 a small capsicum, diced finely
– 1 fresh corn cob, kernals cut off
– 1 clove garlic, minced
– 1 tbsp fresh parsley, chopped
– Salt and pepper to taste
– Olive oil cooking spray


1. Prepare vegetables as per ingredient list
2. Whisk eggs in a medium mixing bowl
3. Add flour, milk, carrot, capsicum, corn, garlic, parsley and salt and pepper and mix well
4. Spray a fry pan with olive oil spray and cook 1/4 cup fulls of mixture over a medium high heat, liquid moving to the side of the fritter is normal and is a good indicator of when to flip the fritter (when it changes colour), each side of the fritter should be golden

Veggie Fritter 2

Veggie Fritter 3

5. Serve fritters with chilli sauce, tomato salsa, guacamole, sour cream, garden salad (whatever you like really!)

Note: Experiment with the vegetables these are a great way to use up the veggies in the fridge!

SGH Team.


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