Vegetable Fritters
I found this recipe book in a charity shop recently – The Complete Vegetarian Cookbook by Sarah Brown. It has some cracking recipes in it. Including this one for Spiced Vegetable Fritters.
Others I’m going to try include Layered Mushroom & Olive Bake, a savoury bread and butter pudding put in the recipes section, but would be fab as a dinner. Sweet Potato Chowder. Carrot & Parsnip Soup with Coconut & Tamarind. Grilled Chicory with Two Cheeses. Savoury Choux with Avocado & Pesto. Mushroom & Roast Almond Pate. Leek & Potato Cakes with Gruyere, and many more. Don’t they sound fabulous!
What You need To Make Vegetable Fritters
I tried the spiced vegetable fritters with the combination of vegetables I had to hand – 50g each of red pepper, grated carrot, cauliflower and onion.
Priced at Asda using mySupermarket, June 2019
see the recipe for the full list of ingredients, these are just for pricing, to assist with shopping
125g chickpea flour, £2/2kg, 12p
tsp ground coriander, Rajah 75p/100g, 1p
0.5 tsp turmeric, Rajah 50p/100g, 4p
50g cauliflower, £1, 5p
50g carrot, 60p/kg, 3p
50g pepper, £1 for 3, 8p
50g onion, 85p/kg, 4p
Total cost 40p for the whole batch. Two servings, so 20p each
How To Make Vegetable Fritters
- Put the gram flour, vegetable oil, spices, salt and water into a mixing bowl and mix together well
- Chop all the vegetables into small pieces
- Add the vegetables to the batter mix and stir it all in
- Put about an inch (2.5cm) of olive oil or vegetable oil in a deep frying pan or wide saucepan and heat
- Test the temperature of the oil by dropping a tiny bit of batter in. If it sizzles, it’s ready
- Fry tablespoons of mixture in the hot oil for 2-3 minutes until golden brown, turning over half way through if necessary
Verdict
These were really good, crispy and delicious. I tried a bit when they were cold and although not crispy, would still work well in a lunch box. I tried one the next morning too, popping it into the toaster for a couple of minutes when it was crisped up again – yummy!
Because gram flour is used, these are gluten free and vegan too. If you don’t have gram flour, ordinary flour would work.
If you are feeding littlies, try making extra small fritters. Littlies love small things
For Slimming World, it’s worth baking your vegetable fritters in the oven. They weren’t as crispy, but pretty good nonetheless. Next time I might try putting tblsps of mixture in muffin tins to stop them spreading out quite as much.
Variations
Use any combination of firm vegetables you have, or maybe just one kind – grated carrot perhaps, or just potato. Mushrooms would be lovely, but I’d cook them first to remove a lot of the water in them.
The recipe uses individual spices. If you don’t have them, a ready mixed tub of curry powder will do just fine. And of course you can just as easily change the flavour of your vegetable fritters in the same way by using different flavoured curry powder.
Ingredients
- 125 g gram flour
- 1 tblsp vegetable oil
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 1 pinch chilli powder
- 1 tsp salt
- 150 ml water
- 50 g onion chopped
- 50 g red pepper chopped
- 50 g carrots grated
- 50 g cauliflower very small florets
Instructions
- Put the gram flour, vegetable oil, spices, salt and water into a mixing bowl and mix together well
- Chop all the vegetables into small pieces
- Add the vegetables to the batter mix and stir it all in
- Put about an inch (2.5cm) of olive oil or vegetable oil in a deep frying pan or wide saucepan and heat
- Test the temperature of the oil by dropping a tiny bit of batter in. If it sizzles, it's ready
- Fry tablespoons of mixture in the hot oil for 2-3 minutes until golden brown, turning over half way through if necessary click here to start a 3 minute timer
Equipment Needed
Notes
Got a great recipe? How about submitting it to appear on Thrifty Lesley!
Nutrition
[bctt tweet=”Spiced vegetable fritters that just happen to be vegan – totally yummy! Crispy eaten hot for dinner and good for a lunch box too. ” username=””]
Verdict
These were really good, crispy and delicious. I tried a bit when they were cold and although not crispy, would still work well in a lunch box. I tried one the next morning too, popping it into the toaster for a couple of minutes when it was crisped up again – yummy! Because gram flour is used, these are gluten free and vegan too. If you don’t have gram flour, ordinary flour would work. If you are feeding littlies, try making extra small fritters. Littlies love small things For Slimming World, it’s worth baking your vegetable fritters in the oven. They weren’t as crispy, but pretty good nonetheless. Next time I might try putting tblsps of mixture in muffin tins to stop them spreading out quite as much.
Variations
Use any combination of firm vegetables you have, or maybe just one kind – grated carrot perhaps, or just potato. Mushrooms would be lovely, but I’d cook them first to remove a lot of the water in them. The recipe uses individual spices. If you don’t have them, a ready mixed tub of curry powder will do just fine. And of course you can just as easily change the flavour of your vegetable fritters in the same way by using different flavoured curry powder. Let us all know on Twitter (@ThriftyLesley), Facebook or Instagram (@ThriftyLesley) if you try a version of your own, all ideas gratefully received! 
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This reminds me of the days some of my students showed me how to make onion bhajees and vegetable pakoras.
We did try baking some but it’s true, they’re not as nice.
I do like the flavour of the gram flour (chickpea flour) too. I haven’t done fritters recently and this has left my mouth watering too much! Thanks and have a great week ahead.
Ooh, that sounds good
I had corn fritters in a cafe yesterday with a yoghurt, red pepper and feta dip (so non vegan, obvs) and a green salad. Lovely.
It sounds like this recipe https://www.olivetomato.com/red-pepper-dip-with-feta-cheese-and-greek-yogurt/ without the walnuts.
This is an amazing idea with more yummy recipe as well Lesley.. i will trying to making this from your recipe…Thanks for sharing….!
Hello Lesley, lovely recipe idea for using forgotten veggies that need using up. At the moment for me it’s leeks. So this evening I am envisioning a plate of leek fritters and a dipping sauce of some description.