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Vegetable patty's rainbow fritters recipe
Vegetable patty's rainbow fritters recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Excite kids with colorful veggie fritters - a delicious way to enjoy dinner without the fuss!
Ingredients:
  • 225g self-raising flour
  • 2 Free Range Eggs, lightly whisked
  • 185ml milk
  • 60g tasty cheese
  • 500.00 ml vegetables (see below)
  • Vegetable oil, to shallow-fry
  • 180g pea
  • 240g corn cob
  • Pinch of ground turmeric
  • 1 red capsicum, seeded, chopped
  • Pinch of ground paprika
  • 1 large beetroot, coarsely grated
  • 2 medium zucchini, coarsely grated
Instructions:
  • Prepare the pea fritters by briefly boiling the peas in a saucepan for 2 mins. Quickly cool them down under cold water. Drain and pulse in a food processor until coarsely chopped.
  • Boil the corn in a saucepan for 1-2 minutes, then refresh under cold water, drain, and finely chop in a food processor with turmeric.
  • Process fresh capsicum and paprika in a food processor until finely chopped. Then, transfer the mixture to a sieve to drain excess liquid.
  • Grate 1 large beetroot into coarse pieces.
  • Grate 1 large zucchini and squeeze out any excess water.
  • In a large bowl, combine the flour with the whisked egg and milk mixture. Stir in the cheddar cheese and your favorite vegetables until well combined.
  • 1. Heat a touch of oil in a spacious non-stick pan over medium-low heat. Gently pour three 1/4-cup (60ml) portions of batter into the pan, leaving space for them to spread. Cook until small bubbles form on the surface for about 1-2 minutes. Flip and cook for an additional 1-2 minutes until fully cooked. Transfer to a plate and cover with foil to maintain warmth.
  • Continue the process with the remaining mixture.