Homemade Vegetable Fritters are a French delight. These vegetarian fritters are so full of flavour and body and so quick to make. Serve as part of a main dish, a snack or starter with a dip for a classically simple dish. Don’t forget, keep the butternut squash seeds, dry them, fry them and perfect little nibbles.
Homemade Vegetable Fritters
A lovely vegetarian recipe that works as a starter, main dish and snack
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Add to CollectionServings: 2 People
Calories: 511kcal
Ingredients
- 150 g butternut squash halved/deseeded/grated
- 198 g sweetcorn tin/drain
- 50 g flour self raising
- 1 large eggs free range
- 2 large scallions peel/slice finely
- 4 tbsp oil sunflower/vegetable/olive
- salt
- ground black pepper
Instructions
- In a mixing bowl add the egg and flour and whisk thoroughly.50 g flour, 1 large eggs
- Add the butternut squash, sweetcorn and half of the scallions and mix together.150 g butternut squash, 198 g sweetcorn, 2 large scallions
- Season with salt and pepper and stir again.salt, ground black pepper
- Add a frying pan to a medium heat and add the oil.4 tbsp oil
- While waiting for the oil to heat up, divide the ingredients into six equal portions. Dampen your hands and mould the portions into fritters.
- When hot, add the fritters to the oil in batches and fry for 2 ½ – 3 minutes before flipping over and frying the other side. They should be golden brown and lovely and crispy.
- Remove the fritters from the pan when cooked and place on kitchen paper towel to drain any excess oil.
- Serve warm/hot as part of a meal of with a dip as a snack/starter with the remaining sliced scallion sprinkled over the fritters.2 large scallions
Nutrition
Calories: 511kcal | Carbohydrates: 51g | Protein: 10g | Fat: 32g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 44mg | Potassium: 610mg | Fiber: 5g | Sugar: 7g | Vitamin A: 8617IU | Vitamin C: 26mg | Calcium: 75mg | Iron: 3mg
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