Ah, if you ever needed a way to eat more vegetables this is it! Crispy seasoned morsels of… well, definitely not overcooked limp tasteless vegetables! 😛 These veggie fritters are a great way of a) using up bits of vegetables b) getting kids (& partners) to eat more veg without realising and c) have a tasty meal that everyone can enjoy without too much effort! Hurrah! 😀
You can of course once you have the basic idea use any mix of vegetables and any combination of spices – make them spicy or add some chopped fresh herbs (parsley or coriander would work great), change how you cook them, vary the flour or the consistency… and just enjoy all the flavours! 😀
We ate these hot wrapped in flat bread with salad, then ate them cold the next day dipped in a yogurt dressing with slices of allotment cucumber (yes, they keep growing)! I’m thinking carrot and beetroot would be good next time or sweet potato and leeks with sweetcorn. What do you think?
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Laurena x
A selection of vegetables lightly seasoned and tossed in a crisp gluten free batter.
- 2 medium onions thinly sliced and halved
- 6 medium carrots grated and squeezed keep the juice (drink it)
- 1 large aubergine grated (or finely chopped)
- 2 sticks kale (de-ribbed and chopped)
- 1 medium courgette grated
- 1 teaspoon garlic granules
- 1 teaspoon black pepper
- 0.5-1 teaspoon salt (we use pink Himalayan)
- 4-6 tablespoons gram flour (rice or wheat flour can also be used)
- oil of choice
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Put all the vegetables in a large bowl and mix well together.
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Add the garlic, pepper and salt and stir through the mixture.
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Gradually add the flour and mix (by hand is easier although messy)! You are looking for a sticky consistency which holds together when you gently squeeze a small handful.
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It is preferable to start these in oil, then bake,: but you can just fry them, or just bake them too! Heat your oil and add tablespoon sized amounts to the pan - squeeze them together to make flat fritter shapes. I managed to cook five at once in a medium sized pan. Gently flip them over when you can see them browning underneath. Cook in batches and put in the oven on a medium heat while you make the rest. Alternatively put a non-stick mat on a baking tray and add tablespoons of the mix, pressing each one down to make a flat shape. Bake for 20-25 minutes on a medium heat.
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Enjoy!
- Eat with salad, vegetables or your favourite grain.
- Put them in a wrap with some cucumber and yogurt or tahini dressing.
- Vary the vegetables - try adding sweet potato, chopped broccoli or sweetcorn.
- Add a sprinkle of paprika or red chilli flakes for a bit of spice.
- Serve with a dip - barbecue relish, houmous or natural yogurt (we use coconut).
- Allow to cool then refrigerate covered for up to 3 days.
- Can be frozen once cool for up to 3 months then reheated in the oven from frozen.
