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Vegetable Fritters

Here's a quick and easy lunch for the kids after they come home from school.



2 tomatoes, finely chopped
1 avocado, finely diced
1/2 cup buttermilk
2 eggs
225ml sifted flour
40g grated cheddar cheese
2 cups frozen corn, thawed
2 small carrots, peeled and grated
2 medium marrows, grated
1/2 onion, finely chopped
2 parsley, finely chopped
1/2 lime, juiced
Olive oil for frying



Preheat oven to 160°C.

Using your hands, squeeze out excess moisture from baby marrow and place in a large bowl.

Add carrot, corn and cheddar and mix until well combined.

Stir in flour.

Whisk eggs, buttermilk and salt and pepper together in a jug.

Add to vegetable mixture and mix until well combined.

Heat the oil in a large, non-stick frying pan over medium heat.

Use 1/4 cup as a measuring guide for the fritters when pouring the mixture into the pan.

Cook for 4 minutes each side or until golden and firm Transfer to a wire rack and keep warm in oven while cooking remaining fritters.

Serve with salsa.


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