Vegetable Fritter Stack

Serves 1-2 | Prep 15 mins | Cook 10 mins

Fritters are crispy crunchy on the outside and soft within. They are high in protein, and fibre, and delicious on. their own or served with a squeeze of fresh lemon juice, yoghurt or a beetroot hummus.

Vegetable Fritter Stack
Yields2 Servings
Prep Time15 minsCook Time10 minsTotal Time25 mins
Serves 1-2 | Prep 15 mins | Cook 10 mins

Fritters are crispy crunchy on the outside and soft within. They are high in protein, and fibre, and delicious on. their own or served with a squeeze of fresh lemon juice, yoghurt or a beetroot hummus.

Ingredients

 1 zucchini
 1 carrot
 ¼ head of broccoli
 ½ red onion
 ½ red capsicum
 2 garlic cloves
 2 tbsp fresh parsley
 2 tbsp fresh chives
 2 tbsp fresh dill
 ½ cup buckwheat flour
 2 eggs
 ½ tsp salt
 ½ tsp ground pepper
 1 tbsp olive oil for cooking
 poached eggs to serve with finished fritters

Method

1

Place zucchini, carrot, broccoli, onion, capsicum dill, parsley and chives in a food processor and blitz until vegetables are chopped down.

2

Add chopped vegetables to a bowl, then add in the buckwheat flour and stir through till everything is well coated.

3

Season with the salt and pepper and then add the eggs and mix till everything is really well combined.

4

Heat a frying pan to a medium heat and add the olive oil (note you may need a bit more oil depending on the type of cookware you use). Add heaped tablespoons of the fritter batter and push out with the back of the spoon, so they flatten into fritter shapes. You should be able to cook these in two batches, four fritters at a time.

5

Allow the fritters to cook for approximately 4 – 5 minutes until golden. Make sure they are not browning too fast so they cook through. Flip the fritters and cook until golden on the other side. Repeat until all the fritters are cooked.

6

Once the fritters are cooked, serve them hot or allow them to cool and place in the fridge to use as needed. They will keep for up to 3 days. Serve fritters with a squeeze of fresh lemon juice, yoghurt or a beetroot hummus. For additional protein serve with 1-2 poached eggs.

Ingredients

 1 zucchini
 1 carrot
 ¼ head of broccoli
 ½ red onion
 ½ red capsicum
 2 garlic cloves
 2 tbsp fresh parsley
 2 tbsp fresh chives
 2 tbsp fresh dill
 ½ cup buckwheat flour
 2 eggs
 ½ tsp salt
 ½ tsp ground pepper
 1 tbsp olive oil for cooking
 poached eggs to serve with finished fritters

Directions

1

Place zucchini, carrot, broccoli, onion, capsicum dill, parsley and chives in a food processor and blitz until vegetables are chopped down.

2

Add chopped vegetables to a bowl, then add in the buckwheat flour and stir through till everything is well coated.

3

Season with the salt and pepper and then add the eggs and mix till everything is really well combined.

4

Heat a frying pan to a medium heat and add the olive oil (note you may need a bit more oil depending on the type of cookware you use). Add heaped tablespoons of the fritter batter and push out with the back of the spoon, so they flatten into fritter shapes. You should be able to cook these in two batches, four fritters at a time.

5

Allow the fritters to cook for approximately 4 – 5 minutes until golden. Make sure they are not browning too fast so they cook through. Flip the fritters and cook until golden on the other side. Repeat until all the fritters are cooked.

6

Once the fritters are cooked, serve them hot or allow them to cool and place in the fridge to use as needed. They will keep for up to 3 days. Serve fritters with a squeeze of fresh lemon juice, yoghurt or a beetroot hummus. For additional protein serve with 1-2 poached eggs.

Vegetable Fritter Stack

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