Vegetable fritters

Vegetable fritters

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Vegetable fritters

Makes approx. 18

Freezer friendly

 

1 medium carrot, grated

2 medium zucchini, grated

1 small sweet potato, grated

1 x corn cob, scrape off kernels

Small handful of basil leaves, finely chopped

Zest of 1 lemon

1 cup (125 grams) plain flour

4 eggs

Olive oil, to fry in

 

METHOD

Place the carrot, zucchini, sweet potato, corn, basil, lemon zest, flour and eggs into a large mixing bowl.  Mix until thoroughly combined.  Heat a non-stick frypan to low – medium heat and drizzle in a little olive oil.  Take heaped tablespoons of the mixture and place into the frypan.  Cook for 3-5 minutes or until golden, flip each fritter and cook for another 2-3 minutes.  Place the cooked fritters onto a plate lined with kitchen paper and continue to cook until no batter remains.  

 

 

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