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.

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.

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.

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

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.

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.