In my opinion, the humble vegetable fritter just isn’t made enough. Especially for breakfast. It’s such a simple dish that’s filling, nutritious and warming on a cold morning. Vegetable fritters are the kind of dish you make when you want to give someone a hug on the inside.
You can make these vegetable fritters for breakfast, lunch and dinner. I like to cook extra peas, corn, carrots, etc for dinner, store them in the fridge and throw them into the fritter batter the next morning. What could be simpler than that?
Experiment with your vegetable fritters – any vegetable will do and all bring something different to to the plate. Many of us are familiar with corn fritters, often made with bacon. Pea fritters are another good stand-alone vegetable fritter.
Here, I’ve used four different veggies to add as much nutrition to breakfast as possible. I’ve served them with smoked salmon and a yoghurt / horseradish cream (just add a little horseradish to plain Greek yoghurt to taste). I’m pretty sure that once you’ve tried these vegetable fritters, you’ll be making them just like this every time.
Try a scroll for breakfast too: Ham and cheese scrolls
Makes 8 fritters
Prep time: 10 mins
Cook time: 10 mins
3 eggs, lightly beaten
½ onion, finely chopped
¼ cup finely chopped broccoli
¼ cup finely chopped cauliflower
¼ cup corn
1 cups grated raw or mashed cooked vegetables (we like carrot or sweet potato, but zucchini, peas, potato and parsnip all work well)
½ cup self-raising flour
½ teaspoon curry powder (optional)
Olive oil, for frying
Mix the eggs, onion, broccoli, cauliflower and grated vegetables in a large bowl. Stir in the flour and curry powder (if using) and season with salt and pepper. Mix well.
Heat olive oil in a non-stick frying pan over medium heat. Cook heaped tablespoonfuls of the fritter mixture for about 2 minutes each side until golden. Keep each batch warm under some alfoil until all fritters are cooked.
What’s your favourite vegetable?