When it's the end of the shopping week and I'm wanting to use up the vegetables that haven't yet been eaten, vegetables fritters is an easy and tasty meal to put those leftover pieces to good use. I served them with what was left of my salad vegetables tossed in a ranch dressing.
There's a bonus recipe for my GF ranch style dressing at the end of this post.
I have often enjoyed zucchini fritters when out for breakfast, if they are a gluten free version. This recipe is inspired by them. I add some curry to give them a little bit of something extra but other than that it's just the vegetables that shine. Cooking them until the fritters are deep golden to almost burnt adds a lovely caramelized flavor to this easy to knock together recipe.
It makes enough for two hungry people for lunch or six if being served with eggs and bacon at breakfast, which I think would be great with chutney. Mmmm love chutney.
The above picture shows all the ingredients which I'll also list below with the exception of garlic. I added that after I took the photo. I cut up the onion and capsicum, but grated the other vegetables. I had a zucchini that had seen better days, but it was fine. I just cut off the brown bits on the skin. I had a small piece of pumpkin and half a sweet potato floating around the veggie crisper so they were added too.
Normal recipes for zucchini fritters get you to drain the liquid out. I decided to leave it in and use that as the water for binding with buckwheat flour and the egg. I put in a teaspoon of baking powder also to give it some lightness.
1/4 onion, diced
1/2 red capsicum, diced
1 med zucchini grated (about a cup)
1 cup grated pumpkin
1 cup grated sweet potato
1 clove garlic finely chopped
one tsp curry paste of choice ( Coeliac sufferers should not use the brand in the picture it may contain traces of gluten. I don't know how I missed that when making them, but I was okay so dodged a bullet. )
1/4 cup buckwheat flour
1 tsp baking powder
olive oil for frying (About two to three tablespoons for a crispy fritter)
Preheat the pan over medium heat and add the oil. Mix all the ingredients together in a bowl. At first it will seem too dry but keep mixing the liquid will come out of the vegetables and make a nice batter.
Drop large serving spoon size dollops onto hot oil and spread out with the edge of the spoon, as I show above. Fry over medium-low heat until brown and set on the bottom. Turn and repeat. Keep hot in a low oven while you cook the rest.
I served our fritters with a simple ranch salad that I put together from iceberg lettuce, tomato, onion and ranch dressing that I mix for myself.
Bonus recipe GF Ranch Dressing
My ranch dressing is made from store bought GF mayonnaise (about quarter of a cup), a squeeze of lemon juice, a dessertspoon of Parmesan cheese and a teaspoon of gluten free Worcestershire sauce. I mix it all in a small glass bowl
Comment below if you have a favorite veggie fritter recipe to share. I'd love to be inspired. Do you have a secret ingredient that you like to add? Before you go, don't for get to share this link with anyone you think might like to read it.
Romance author and lifestyle blogger
My whole life is inspired by romance. I write romance novels of course but also love creating DIY's and decorating in a romantic style. I'm rejuvenating an old garden, including rescuing a couple of old rose bushes and planting new ones.