Vegetable fritters

Ingredients

• 2 mediumcourgettes
• 200 gpotatoes
• 1carrot
• 100 gsteamed sweetcorn
• 2 largeeggs
• a few leavesbasil
• 80 gplain flour
• 50 ggrated Parmesan
• as neededmilk
• as neededextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Dry the basil

   Rinse the basil leaves and shake off the water. Lay them on a clean tea towel to dry without pressing them.

2. 2

   Drain the courgettes

   Trim, rinse and coarsely grate the courgettes. Put them in a large colander, season with salt and leave to drain for 10–15 minutes so they release excess moisture.

3. 3

   Grate the vegetables

   Meanwhile, trim, peel and wash the carrot. Peel and rinse the potatoes, then grate both the carrot and potatoes.

4. 4

   Prepare the vegetables

   Drain and rinse the sweetcorn, drain it again, then crush it with a fork. Put the courgettes, potatoes, carrot and sweetcorn in a bowl. Tear or finely chop the basil leaves, add them and mix.

5. 5

   Mix the eggs

   In a separate bowl, season the eggs with salt and pepper and beat them with a whisk. Keep whisking as you add the flour in several additions.

6. 6

   Add the Parmesan

   Stir in the grated Parmesan. If the mixture seems too stiff, add a little milk.

7. 7

   Combine and heat

   Once the batter is smooth, fold in the vegetables and mix again. Heat some oil in a non-stick frying pan.

8. 8

   Shape the fritters

   Scoop up the mixture with an ice-cream scoop to make evenly sized fritters. If you do not have one, use a spoon.

9. 9

   Fry until golden

   Cook a few fritters at a time, turning them several times, until crisp and evenly golden.

10. 10

    Drain and serve

    Lift the fritters out with a slotted spoon and place them on kitchen paper to drain. When all the fritters are cooked, arrange them on a serving plate and serve immediately.

What are vegetable fritters?

Vegetable fritters are small portions of chopped or grated vegetables held together with a batter, then cooked in a pan until browned. This Italian-style version combines courgette, potato, carrot and sweetcorn with basil and Parmesan.

The recipe works by draining the courgette before mixing it into the batter, which helps keep the mixture from becoming too wet. Parmesan adds savoury flavour, while the grated vegetables give each fritter a varied texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 310 calories, 13g protein, 33g carbs, 13g fat.

The potatoes, flour and sweetcorn provide most of the carbohydrates, while eggs and Parmesan contribute much of the protein. Parmesan, eggs and the oil used for frying account for much of the fat. Pair a serving with salad or other vegetables, and add beans or lentils if you want a more substantial plate.

Get the vegetables ready

Courgette: coarsely grate it and leave it in a colander with salt for 10–15 minutes. This gives excess liquid time to drain before it goes into the batter.

Potato and carrot: grate both so they mix evenly through the fritters. The recipe adds them raw, so keep the shreds fairly fine and consistent.

Build a smooth batter

Eggs and flour: whisk the eggs with seasoning, then add the flour gradually while whisking. Adding it in several batches helps make a more even batter.

Parmesan: stir it in before adding the vegetables. If the mixture is especially stiff, loosen it with a little milk, as the recipe suggests.

Keep the fritters even

An ice-cream scoop gives you similar-sized portions, which helps them cook at a similar pace. A spoon works too; try to make each scoop about the same size.

Fry only a few at a time. Leaving space around them makes it easier to turn the fritters and helps them brown rather than crowd together.

Look for crisp, golden edges

Turn the fritters several times as they cook, following the recipe's cue of an evenly golden colour and crisp surface. The exact cooking time will depend on their size and the heat of the pan.

If a fritter is still soft and pale, give it more time before lifting it out. Drain each batch on kitchen paper so excess oil can run off.

Serve them straight away

These fritters are best served immediately, while their outsides are crisp. They work as a side for a simple salad or alongside grilled vegetables, fish or chicken.

For a fuller meal, add a bean or lentil salad. Its extra substance pairs well with the fritters' tender vegetables and savoury Parmesan.

Recipe notes & tips

• Give the grated courgette the full 10–15 minutes to drain.
• Add the flour in batches while whisking to keep the egg mixture smooth.
• Use milk sparingly if the batter needs loosening.
• Scoop fritters to a similar size so they cook evenly.
• Fry in small batches and leave room to turn each fritter.
• Drain each batch on kitchen paper and serve as soon as possible.

Variations

• Herb swap: Replace the basil with finely chopped parsley for a different fresh flavour.
• Extra seasoning: Add a pinch of chilli flakes to the egg mixture for gentle heat.
• More greens: Mix in a small handful of finely chopped spinach after draining it well.
• Cheese change: Use another hard, grated cheese in place of the Parmesan.
• Smaller fritters: Use a teaspoon to make bite-sized portions, keeping their size consistent.

Common mistakes to avoid

• Wet courgette: Let it drain for 10–15 minutes before mixing it into the batter.
• Lumpy batter: Whisk in the flour gradually rather than adding it all at once.
• Too much milk: Add only a little if the batter is too stiff, so it does not become runny.
• Crowded pan: Cook a few fritters at a time so you can turn them and brown them evenly.
• Uneven portions: Use an ice-cream scoop or measure each spoonful similarly.
• Serving them later: They lose crispness as they sit, so serve them straight after frying.

How to store

These fritters are best eaten immediately. If needed, refrigerate leftovers in a covered container for up to 2 days; reheat in a frying pan or oven until hot, though they may be less crisp than freshly cooked.

Frequently asked questions