Vegetable Fritters

Vegetable Fritters
Inspired by a recipe in Stevie Parle & Emma Grazette's book ‘Spice Trip’, which my pal Fiona gave to me for my birthday, I've started to use up courgettes, onions and aubergines from my VEG BOX (East Coast Organics) by making fritters.  If I submerge the fritters in oil and nuke them, the kids love them but if you can actually taste the vegetables, 2 of them wrinkle their noses in disgust.   Is it better that they eat the veggies doused in oil or not eat them at all?  Answers on a postcard please.  

You MUST serve these with some sort of dip - we'll use anything to hand - shop bought chilli dipping sauce is awesome (and OCD Hubbie admitted that he didn't really care about the fritters, it was all about the highly toxic and unhealthy sauce).  The fritters are also lovely with a Mint and Coriander Raita - get used to me writing this because I serve this with practically everything so you may as well learn the recipe off by heart (not that difficult even if your brain has been peppered with holes following the birth of your children).   Enjoy your week.  Hope the sun continues to shine x

Lovely Spice Pots Vegetable Fritters

For the Batter
250g chickpea (gram) flour
400ml water
5 teaspoons of Spice Pot Blend - The Korma, Bhuna and Goan Blends and all work well
Fresh Chilli (optional)
Fresh Coriander (optional)
Salt, to taste
Mix it all up til smooth.
Vegetable oil for frying

Vegetables - I’ve tried:

To make the batter:
In a large bowl, mix the gram flour with about 400ml water and stir.  Add in the salt, Spice Pot Spices, chilli (if using) and the chopped coriander.  

Aubergine Fritters
If using Aubergines, slice finely and dip in the batter before frying.

Courgette and Onion Fritters
Or grate courgettes and onions directly into the batter and form patties before frying in the oil.

Heat up the oil (about 2cm in depth) in large frying pan.  The oil should sizzle when you put in the fritters.  Fry for about 3 minutes on each side.  Continue with the next batch.  Season with salt whilst still hot.

Serve with chilli dipping sauce or Mint and Coriander Raita

I have also grilled them and cooked them in the oven on greaseproof paper - they taste good but you don’t get the lovely crispyness….

This makes quite a large batch so you can freeze them or just keep them as a handy snack in the fridge.

​Happy Frittering!  

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