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Veggie fritters

Name: Veggie fritters
Prep time: 15 min
Total time: 15 min
Yield: Makes 8 fritters
Ingredients: 100g self-raising flour; 100ml whole milk; 1 large free-range egg; ½ tsp baharat spice mix (see Know-how); 1 broccoli stalk, finely chopped; 1 cauliflower stalk, finely chopped (plus any leaves, roughly chopped); 150g vegetable peelings (we used carrot and potato), chopped; Bunch coriander stalks, chopped (plus a few leaves if you have any); 2 tbsp vegetable oil for frying; Drizzle pomegranate molasses; 50g feta, crumbled; Natural yogurt, drizzled with extravirgin olive oil, to serve

By: Jen Bedloe
Former head of food delicious.

Published: 26 Jul 21
Updated: 18 Mar 24

These easy veggie fritters with broccoli and coriander are a great way of using up leftover veg, herb stalks and even vegetable peelings. Try them with a poached egg, or leave to cool and add to lunchboxes.

Loved this recipe? Try our classic sweetcorn fritters next, and add some leftover veg and herbs, too.

Easy
June 2021

Test kitchen approved

Makes 8 fritters
Hands-on time 15 min

Loved this recipe? Try our classic sweetcorn fritters next, and add some leftover veg and herbs, too.

Nutrition: per serving

Calories: 127kcals
Fat: 6.5g (1.5g saturated)
Protein: 3.9g
Carbohydrates: 12.5g (1.2g sugars)
Fibre: 1.4g
Salt: 0.3g

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Ingredients

100g self-raising flour
100ml whole milk
1 large free-range egg
½ tsp baharat spice mix (see Know-how)
1 broccoli stalk, finely chopped
1 cauliflower stalk, finely chopped (plus any leaves, roughly chopped)
150g vegetable peelings (we used carrot and potato), chopped
Bunch coriander stalks, chopped (plus a few leaves if you have any)
2 tbsp vegetable oil for frying
Drizzle pomegranate molasses
50g feta, crumbled
Natural yogurt, drizzled with extravirgin olive oil, to serve

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Method

Put the flour in a mixing bowl and slowly whisk in the milk. Add the egg and whisk until incorporated, then stir in the spice mix, chopped veg and peelings and the coriander stalks.
Heat 1 tbsp oil in a large non-stick frying pan over a medium heat. Spoon 4 ladlefuls of batter in the pan to make 4 fritters, then fry for 3-4 minutes on each side, flipping them when they’re golden underneath. Remove to a plate lined with kitchen paper while you cook the rest – add a splash more oil to the pan as needed (see Make Ahead).
Season the fritters with salt and pepper, drizzle some pomegranate molasses over the top and crumble over the feta. Scatter with coriander leaves, if using, and serve with the yogurt.

Recipe from June 2021 Issue

Nutrition

Nutrition: per serving

Calories: 127kcals
Fat: 6.5g (1.5g saturated)
Protein: 3.9g
Carbohydrates: 12.5g (1.2g sugars)
Fibre: 1.4g
Salt: 0.3g

delicious. tips

Easy swaps: Use whatever veg scrap combination you have to hand. Parsnip or sweet potato peelings are great too. And feel free to chop and add any herbs that look past their prime.
The fritters can be made up to 1 day ahead. Cover and store in the fridge, then reheat in a low oven or in a hot dry pan (turning once) for a few minutes before serving.
Baharat is a Middle Eastern spice blend. If you don’t have it, add a large pinch each of paprika, cumin and cinnamon, or try za’atar for something a bit different.