Vegetable Fritters

by Anne Myers-Wright RD/APD

Posted on Jan 6, 03:02 PM in and . No comments.

My 8 year old has been a little picky with his vegetables lately, so I’ve been looking at different ways to serve them in an effort to make them a little more interesting for him. I found this vegetable fritter recipe which might just do the trick. I’m thinking of using these as an after school snack or as a side dish at meal times. You can try all sorts of different vegetables and add cheese or bacon if you want. I know my son will love these with a dipping sauce.

Ingredients (serves 4)

*1 1/2 cups (about 150g) mixed vegetables (e.g. carrots, zucchini/courgettes, pumpkin, beans, capsicum/peppers), grated or cut into small equal sizes
*3 cups (300g) mashed potato
*2 Tbsp plain flour
*1 egg, beaten
*breadcrumbs

Method

Steam or parboil the vegetables till almost tender. Gently mix them into the mashed potato.

Flatten your mixture on a lightly floured board to about 2 cm thick and using a small (5cm) biscuit cutter, cut into shapes or cut with a knife to make stick shapes.

Coat each one in flour and dip into the beaten egg and then the breadcrumbs. Put in the fridge for 10 minutes.

Deep or shallow fry in hot oil in batches until brown.

Serve as a side dish or with dipping sauce.

Tags: After School Snack, Fritters, Vegetables

About the author

Anne Myers-Wright RD/APD

Anne is a Health Professions Council (HPC) registered dietitian (RD), an Accredited Practicing Dietitian (APD- Australia), a fellow of the Higher Education Academy (FHEA), a member of the British Dietetic Association, The Nutrition Society and of The Dietetics Association of Australia.

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