I am a big fan of fritters. I find there is something so comforting about them that they’re perfect for anytime of the year. They’re also a great way to use up vegetables if you seem to have an over-supply of them. Not to mention, they’re very versatile so you can basically mix and match with whatever vegetables, herbs and spices you have on hand.
- Sweet corn
- Sweet potato and haloumi
- Zucchini and feta
- Cauliflower and parmesan
Cauliflower and Zucchini Fritters served with Minted Yogurt
Serves 4 – 5 people
- ½ cauliflower, cut into small florets
- 3 eggs, whisked
- 1 zucchini, grated
- A handful each of chives, parsley and mint, chopped
- 1 cup self-raising flour (½ cup wholemeal, ½ cup plain)
- 1/3 cup feta, crumbled
- 1 teaspoon each ground coriander and cumin
- ¼ cup olive oil
- Salt and pepper
- Vegetable oil, to fry
- ½ cup Greek yogurt
- Small handful of chopped mint
- ½ lemon, juiced
- Cook cauliflower florets in a small saucepan of boiling water for 8 minutes or until tender. Drain and pat dry with a paper towel. Leave to cool slightly.
- Place the eggs, zucchini, herbs, flour, feta, spices and olive oil in a large bowl and combine. Season with salt and pepper.
- Place the cauliflower florets in a medium-sized bowl and mash. Transfer the mashed cauliflower to the other bowl with the mixture and stir to combine.
- Heat one tablespoon of oil in a large frypan over medium heat. Cook mixture as rounded tablespoons for 2 minutes or until crisp and golden.
- To make the minted yogurt simply combine all the ingredients and serve with the fritters.
- I used garlic chives and flat-leaf parsley but any type would be fine.
- To keep the cooked fritters warm whilst cooking the rest of the mixture, place them on a baking tray lined with baking paper in a warm oven at 150 degrees C.