This fritter recipe is super easy, quick and cheap to make. You can vary the type and proportion of vegetables within the fritter, just make sure they are fairly dry- sweetcorn and spinach work well. Check out our Veg & Bacon Fritters for a meaty variation or layer these up with some ham, salami or chorizo slices! Unused batter will keep in the fridge for a day or two but I usually cook it all, allow to cool and store in the fridge. Cold fritters make a great alternative to sandwiches in lunch boxes or on a picnic!!
This recipe makes 16-18 fritters so will serve 4-6 people depending on their appetite.
- 4 heaped dessert spoons of self raising flour
- 3 x eggs
- Milk (any) -a splash to loosen the mixture,if needed
- 1 medium (approx 20cm) courgette, grated
- 2 medium carrots, grated
- 1 cup of frozen peas
- 1 spring onion, chopped finely
- Salt and pepper
- Approx 50g cheddar/ gruyere/ dairy free cheese (any cheese that melts will work), grated
- Mix the flour and eggs together to form a pancake batter the consistency of double cream, if the mix is too thick, add a splash of milk. If it becomes too lose, add a teaspoon of flour.
- Place the courgette, carrot and spring onion into a clean muslin (or tea towel) and squeeze out all the juice.
- Add the veg mix and the peas to the batter mix, season with a few twists of salt and pepper and combine.
- The mix can then be covered and left in the fridge until you are ready to eat.
- Fry in dessert spoon sized dollops until just golden (about 3-4mins).
- Flip and top each one with a sprinkle of cheese.
- Once the bottoms of the fritters are golden and the cheese has melted (you may need to stick them under the grill for 1 minute to help the cheese melt), stack 3-4 on top of each other.
- Serve with salad.
Enjoy your Cheesy Carrot, Courgette and Pea Fritter Stacks!!
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