Veggie Fritters with Yoghurt Dip

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    These are bit like squashed bhajis. They're great as you can make them with just about any vegetables. 
    Veggie Fritters with Yoghurt Dip

    • 1 egg
    • 2 mugs of coarsely veggies*
    • 1 garlic clove, finely minced
    • Sea salt and black pepper
    • Your choice of spice: we used 2 tsp ground cumin with grated carrots and 1 tsp each: fresh ginger and chilli with the courgettes
    • A handful of greenery (herbs, spinach, kale...), finely chopped
    • ½ to 1 mug of plain white flour, plus extra for dusting
    • A splash of olive or sunflower oil

    How to make Veggie Fritters with Yoghurt Dip
    1. Whisk the egg until frothy. Add the grated veg or roughly mash the cooked veg and add it.
    2. Mix with the garlic, a good pinch of salt and pepper, your choice of spices and herbs or greens.
    3. Dust ½ the flour over and give it a good mix. Add a bit more flour if the mix still looks quite wet. 
    4. Place a bit of flour into a shallow bowl or plate. 
    5. Scoop up your veg mix into golf ball-sized spoonfuls.
    6. Press - let them flatten out when you do this - into the flour to lightly coat.
    7. Fry each fritter in a bit of oil until golden on each side. 
    8. Serve with yoghurt or our yummy red chilli jam. 

     *You turn all sorts of veggies into fritters. There are two different ways of preparing them for the fritter batter: coarsely grated (this works well with carrots, parsnips, courgettes and potatoes) or pan-fried or steamed until just tender (peeled and diced swede or cauliflower florets).
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