Vegetable Fritters


serves 4
1/3 cauliflower, finely chopped
1 courgette (zucchini), finely diced
2 oz (50 g) mushrooms, finely diced
1 celery stick, trimmed and finely diced
1 carrot, scrubbed and finely diced
1/2 red pepper, cored, seeded and finely diced
4 tbsp (60 ml) corn or olive oil
red pepper rings, to garnish

for the batter

1 egg
1 egg, separated
1/3 cup (50 g) 2 oz plain wholemeal flour
1/2 cup (50 g) 2 oz buckwheat flour
1 cup (150 g) 5 oz strong plain flour (bread flour)
1 1/4 cup (1/2 pint) 300 ml semi-skimmed milk
1 tbsp (15 ml) sunflower oil

for the tahini sauce

1 tbsp (15 ml) tahini
20 ml (4 tbsp) lemon juice
2 tbsp (30 ml) low-fat natural yogurt
1 garlic clove, skinned and crushed
salt and pepper, to taste


1. To make the batter,put the whole egg, egg yolk, flours, milk and sunflower oil in a blender or food processor and blend until smooth.

2. Pour into a bowl, set aside to rest for 1 hour.

3. Meanwhile, make the sauce, Place the tahini, lemon juice, yogurt and garlic in a blender or food processor and blend until smooth.

4. Add 15 ml (1 tbsp) cold water and blend again. Season and set aside.

5. Whisk the egg white until stiff and fold into the batter. Add all the vegetables and mix.

6. Heat the oil in a large frying pan.

7. Drop desertspoons of the batter into the pan, spacing well apart.

8. Press the fritters down to flatten, then cook for 2 minutes, until lightly brown. Turn over and cook for a further 2 minutes until lightly brown. remove with a fish slice.

9. Place the cooked fritters on an ovenproof plate lined with absorbent kitchen paper.

10. Keep warm in the oven at 170°C (325°f) mark 3, while making the remaining fritters.

11. Serve the fritters hot with the Tahini sauce.

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