Zucchini, Cauliflower and Carrot Fritters

You could really serve these at any time during the day! Breakfast, lunch & dinner..yes please!

7th April 2016

Recipe by Andrew

Photography & Words by Sophie

This has been a long development process to get to this successful recipe! Dad & I have no idea why, but we’ve found it really hard to cook fritters or savoury cakes of any kind (I guess apart from corn fritters actually). Every batch we’ve made recently have been so difficult to keep intact while cooking until these ones. And wow are these ones incredibly delicious! I could genuinely eat these for breakfast, lunch & dinner! They went really well with this simple salad, however I’m pretty sure they would go well with pretty much anything. This is our new favourite meat-free recipe! Enjoy!

COOKS TIP: After grating the zucchini and carrot, squeeze out as much moisture as possible as this makes the cooking process easier. Also, try not to cut out the refridgeration time as we’ve definitely tried to cut that corner but it makes the cooking process way harder!

Zucchini, Cauliflower and Carrot Fritters You could really serve these at any time during the day! Breakfast, lunch & dinner..yes please! Serves 4 https://www.whattocook.com.au/wp-content/uploads/2016/03/Zucchini-Cauliflower-Carrot-Fritters-42-1400x784.jpg Ingredients: For the fritters: 3 cups grated zucchini 1 cup cauliflower, finely chopped 1 carrot, grated 600g flour 50g manchego cheese, grated 1/2 onion, diced 1 tsp ground coriander 1 tsp chilli flakes 1 egg, wisked Salt and pepper 80ml olive oil For the salad: 2 cups baby spinach 1 cup rocket 2 celery stalks, sliced 1 tsp chilli flakes 30g manchego, sliced Drizzle of olive oil 30ml sherry vinegar Instructions:
  1. Add all the fritter ingredients into a mixing bowl & combine into a cohesive batter. Shape into patties & place on a tray lined with baking paper. Refrigerate for at least 2 hours (this prevents the fritters from breaking while cooking).

  2. Remove the patties from the fridge then heat 80ml olive oil in a large fry pan over a medium heat. Cook the fritters, in batches, for 3-4 minutes on each side. Set aside and keep warm.

  3. Assemble the salad in a bowl by simply combining all the ingredients. Drizzle with oil & sherry vinegar. Serve with the fritters & some natural yoghurt. So delicious!

Step-by-Step

Click the arrow to proceed


Serves: 4

Time: 25 mins + 2 hours refrigeration time

Ingredients

For the fritters:
3 cups grated zucchini
1 cup cauliflower, finely chopped
1 carrot, grated
600g flour
50g manchego cheese, grated
1/2 onion, diced
1 tsp ground coriander
1 tsp chilli flakes
1 egg, wisked
Salt and pepper

80ml olive oil

For the salad:
2 cups baby spinach
1 cup rocket
2 celery stalks, sliced
1 tsp chilli flakes
30g manchego, sliced
Drizzle of olive oil
30ml sherry vinegar


Method

  1. Add all the fritter ingredients into a mixing bowl & combine into a cohesive batter. Shape into patties & place on a tray lined with baking paper. Refrigerate for at least 2 hours (this prevents the fritters from breaking while cooking).

  2. Remove the patties from the fridge then heat 80ml olive oil in a large fry pan over a medium heat. Cook the fritters, in batches, for 3-4 minutes on each side. Set aside and keep warm.

  3. Assemble the salad in a bowl by simply combining all the ingredients. Drizzle with oil & sherry vinegar. Serve with the fritters & some natural yoghurt. So delicious!

 
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