Lynn Bain — 15 June 2016

When I was little, my mum often used up food leftovers by turning them into fritters. I loved seeing the ‘special’ fritter bowl come out of the cupboard and knowing there were delicious crunchy fritters in my future.

These days, I tend not to make fritters out of leftovers but instead use fresh veggies as the hero of the fritters. I still love fritters and serve them as snacks, a side dish or as a meal in their own right.

Zucchini Fritters 

These fritters could be served with either eggs or sausages for a hearty breakfast or with a simple salad for lunch or dinner.

Preparation time: 5-10 minutes

Cooking time: 5-10 minutes (depending on how relaxed you are!)

The following quantities will serve two (with salad) or four (as part of a hearty breakfast).

  • 2 medium zucchinis, green or yellow
  • 2 eggs, lightly beaten
  • 4 tbsp self-raising flour
  • 60g feta cheese, finely crumbled
  • 1 green shallot, finely sliced
  • 1 clove garlic, crushed
  • A small handful mint leaves, thoroughly washed and finely chopped
  • Juice of 1/2 lemon or lime
  • A good pinch of chilli flakes (optional)
  • Canola oil, for sautéing

Using a coarse grater, grate the zucchinis onto a clean tea towel or strong paper towel. Pull the sides of the towel together and then squeeze tightly to remove any excess liquid from the zucchini. This liquid can then be discarded.

In a medium-sized bowl, combine the eggs and self-raising flour. Stir well to make a thick batter. Now add the grated zucchini, cheese, green shallots, garlic, mint, lemon (or lime juice) and chilli flakes. Stir this mixture together well.

Heat the canola oil in a heavy based or non-stick frypan. Ladle a large spoonful of the zucchini mixture into the frypan (about 2 tbsp for each fritter). Cook the fritters over a medium heat for a couple of minutes on each side until the fritters are golden brown and cooked through.

Place the cooked fritters on some crumpled paper towel to absorb any excess cooking oil and then serve as per suggestions above.

Spinach Fritters 

The freshness of these fritters partner beautifully with grilled bacon or smoked salmon.

Preparation time: 10 minutes

Cooking time: 10-15 minutes

The following quantities will make 12 fritters

  • 500g packet baby spinach, trimmed and washed
  • 3 eggs, lightly beaten
  • 150g self-raising flour
  • 100g grated cheese (of your choice)
  • 3 green shallots, finely sliced
  • 2 tbsp finely chopped herbs (of your choice)
  • Canola oil, for sautéing

Heat a large saucepan over a medium heat. Put the prepared spinach in the pan, cover with a lid, and cook for about three minutes, shaking the pan occasionally. Continue to cook until the spinach leaves are wilted. Remove the pan from the heat and let the spinach come to room temperature. Squeeze any excess liquid from the spinach and then chop the leaves finely.

In a medium bowl, combine the eggs and flour. Now add the chopped spinach, cheese, green shallot and herbs to the egg mixture and combine thoroughly.

Heat some canola oil in a heavy based or non-stick frypan over a medium heat. Spoon heaped tablespoons of the fritter mixture into the hot oil. Cook until golden brown on one side, then flip over and cook on the other side.

Drain the cooked fritters on some paper towel while you cook the remaining fritter mixture.

Your fritters are now ready to serve.

Cauliflower Cheese Fritters

Preparation time: 15 minutes

Cooking time: 30 minutes (including cauliflower cooking time)

The following quantities will serve two generously

  • 1/2 head cauliflower, split into small florets
  • 1/4 cup plain flour
  • A small handful grated cheese
  • 1 egg, lightly beaten
  • Salt and pepper, to taste
  • Canola oil, for sautéing
  • Lemon or lime wedges, for serving

Bring a saucepan of water to the boil and carefully add the florets of cauliflower. Cook the cauliflower until it is just tender and then drain well. Place the cauliflower in a medium bowl and mash well with either a potato masher or fork.

Add the flour, cheese and egg to the cauliflower and mix together well. Season to taste with salt and pepper.

Heat a little canola oil in a frypan over a medium heat. When the oil is hot, add heaped tablespoons to the pan and cook on one side until the fritter is golden brown. Flip the fritters over and sauté on the other side until golden brown. When the fritters are cooked, drain them on some crumpled paper towel.

Serve the fritters with some lemon or lime wedges on the side for spritzing purposes.


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Lynn Bain