Best 8 Vegetable Fritters Recipes

LEEK-VEGETABLE FRITTERS WITH LEMON CREAM

Steps:

• Fill sink with cold water. Halve leeks lengthwise, then swish gently in water, fanning out layers to loosen any grit. Slice crosswise into 1/4-inch strips. (If using cooked vegetables, slice into 1/4-inch strips and add to bowl in Step 3.)
• Bring a pot of salted water to a boil and cook leeks 3 to 4 minutes, until softened but not limp. Drain and wring dry in a towel.
• Transfer leeks to a large bowl and add scallions. In another bowl, whisk together flour, 1 teaspoon salt, baking powder, a few grinds of black pepper and cayenne. Add to leeks and stir. Add egg and stir.
• Heat oven to 200 degrees. In a large heavy skillet, heat 2 tablespoons oil over medium heat until shimmering. Drop heaping tablespoons of leek mixture into skillet and lightly flatten with the back of a spatula. Cook until golden brown, about 3 minutes; if cooking too quickly, lower the heat. Flip fritters and cook until golden on the other side, another 3 minutes. Drain on paper towels and transfer to oven.
• Repeat with remaining leek mixture, adding oil and adjusting heat as needed.
• When fritters are cooked, make cream: whisk all ingredients together and season to taste with salt. Serve warm fritters in stacks, with a dollop of cream on top.

SPICY VEGETABLE FRITTERS

Steps:

• Pour oil to a depth of 3 to 4 inches into a deep-fryer or a large, heavy saucepan and heat over medium-high heat to 350F.
• (The oil should come no more than halfway up the sides of the pan.) While the oil is heating, prepare the batter.
• Combine the flour, 2 tsp oil, cumin, coriander, cayenne, garlic, salt, baking powder, and ajwain (if using) in a medium bowl.
• While stirring, gradually pour in enough water to make a batter of coating consistency.
• Working in batches, dip the vegetable pieces into the batter, letting the excess drip back into the bowl, then carefully lower the coated vegetables into the hot oil.
• Do not crowd the pan.
• Fry until golden brown, 2 to 3 minutes.
• Remove the fritters from the oil with tongs or a slotted spoon and drain on paper towels.
• Continue with the remaining vegetables, allowing the oil to reheat between batches as needed.
• Arrange the fritters on a warmed platter and serve immediately with chutney alongside for dipping.

CHICKEN AND VEGETABLE FRITTERS RECIPE BY TASTY

Steps:

• Mix all the vegetables with the chicken.
• Mix together flour, cornflour, salt, black pepper. Then, use to coat chicken and vegetable mixture.
• Add eggs. Then, add enough water to make a mixture that coats the chicken and vegetables but isn't too runny or dry.
• In a deep-bottomed pan, heat oil. Once heated, fry chicken and vegetable pieces until golden brown.
• Serve warm with ketchup.

VEGETABLE FRITTERS WITH CORN SALSA (CAN BE GLUTEN-FREE)

Steps:

• Add the grated zucchini, carrots, 1/2 cup corn kernels, chopped cilantro, salt and pepper to a large mixing bowl. Set aside.
• Add the 1/2 cup chopped purple onions to a small frypan or skillet along with the 2 teaspoons of oil and one to two teaspoons of ground cumin. Stir over a medium heat until the onions have softened.
• Add the onions to the veges in the mixing bowl and stir to mix thoroughly.
• Using a smaller bowl- add the flour and the baking powder - aerate and mix using a whisk.
• Stir the flour into the vegetable mixture.
• Add two eggs and the milk to your now empty mixing bowl and whisk to combine.
• Add the eggs to the vegetable mixture and mix thoroughly (If the mixture is too thick- add in some extra milk or if too thin-add in some extra flour. The consistency of fritters can vary a little just depending on the moisture content of the ingredients used).
• Heat a large pan and add some extra oil for pan-frying the fritters. A medium high heat should be used.
• Drop large spoonfuls of the mixture into the hot pan. Cook fritters a few minutes each side, until nicely golden and cooked through. You may need to cook in batches- place cooked fritters into a warmed oven, cover with foil.
• While cooking the fritters you can put the salsa together- combine all salsa ingredients. Add salt and pepper to taste.
• To serve- place two or three fritters into the centre of each plate, Spoon on some bottled salsa, top with your fresh salsa and a dob of sour cream.

TUNA VEGETABLE FRITTERS

Steps:

• Combine tuna with mayonnaise, garlic, salt and pepper. Add carrot, sweet potato, zucchini, green onion, corn and flour; stir to combine. In a separate bowl, whip egg whites until stiff; gently fold into the tuna mixture.
• Heat half the oil in a large, non-stick skillet set over MEDIUM HEAT. In batches, drop 1/3 cup portions of the batter into the skillet; flatten slightly with the spatula. Cook for 4-5 minutes per side or until golden and set. Repeat with remaining batter, adding more oil as needed. Hold batches in a warm oven until all the fritters are cooked.

VEGETABLE FRITTERS

Steps:

• Combine flour, baking powder, slat, and pepper. In a separate bowl, beat together the egg, milk, carrot, zucchini and green onion. Stir the wet ingredients into the dry until just combined.
• Heat 1 tablespoon of oil in a skillet. Pour the batter by tablespoons into the hot oil. Cook until golden, about 2 minutes on each side. Add the remaining oil to the skillet as needed. Drain on paper towel.

MIXED VEGETABLE PAKORA FRITTERS

Steps:

• 1. Prepare the chaat masala. In a bowl, mix everything except the oil and chaat masala together to make a semi-thick mixture, adding more chickpea flour if the batter seems too soft or some water if firm.2. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna). Carefully, using clean fingers or a spoon, drip 1-inch balls of the mixture into the hot oil and fry as directed in the box. Transfer fritters to a platter, sprinkle with the chaat masala, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

VEGETABLE FRITTERS WITH CARAMELISED ONIONS

Steps:

• Preheat oven to 180C (350F).
• For onions, heat olive oil in a large skillet, add onion and stir occasionally over low heat for 20-30 minutes or until onions are soft and caramelised, set aside.
• Combine carrot and sweet potato in a colander, squeeze out as much liquid as possible, then transfer to a bowl.
• Add green onion, coriander, spices, cornstarch and egg, season with salt and pepper and mix well.
• Divide mixture into 8 and, pressing firmly, shape each portion into a patty.
• Heat thin layer of oil in a non-stick skillet and cook fritters, in batches, over medium heat until golden brown on both sides.
• Transfer fritters to an oiled oven tray and bake for 10 minutes or until cooked through.
• Place fritters on a plate, top with a spoonful of yoghurt and some caramelised onions and scatter with crumbled feta.