Skip to main content

June: Vegetable Fritters

This month’s recipe is fantastic way of using up any vegetables you might have in the fridge. Courgettes are just coming into season and work well with carrots and sweetcorn as used in this recipe. You could use peas, peppers, spring onions…anything! Courgettes have a high water content so squeezing the water out is an important step.  You could change the herbs used or add in some spices and even a handful of cheese. The word fritter comes from the Latin word frictura which translates to fried or to fry. Traditionally fritters are fried but in this recipe we have oven baked them- it’s up to you. Have fun trying out different combinations.

Serves 4 Preparation time 15 minutes Cooking time 30 minutes

Ingredients

  • 1 Medium courgette, grated (Approximately 130g)
  • 1 Small carrot, grated (Approximately 60g)
  • 75g Sweetcorn
  • 1 Small onion, finely chopped
  • 2 tbsp Parsley, finely chopped
  • 2 Free range eggs
  • 60g Plain flour

Instructions

Preheat the oven to 180oC.

  1. Prepare the vegetables. Use a box grater (or a food processor if you have one) to grate the courgette and carrots.  Place the grated carrots and courgette into a clean cloth and squeeze out as much water as you can.
  2. Next, add the courgette and carrots to a large bowl, along with the sweetcorn, chopped onion and parsley.
  3. Add the eggs and flour to the bowl, mixing it all together.
  4. Use two large spoons to help shape the mixture into walnut sized balls. Add more flour if it seems too sticky.  Place the fritters onto a lined baking tray and bake them in the oven for around 25 minutes, turning them carefully once halfway through.
  5. Alternatively, the fritters can be fried in a little oil over a medium heat for 3-5 minutes each side. You may need to cook them in batches.

Serve hot with a summer salad and hummus or enjoy cold as a snack.

To view or print the shopping list, click HERE  

To view or print the recipe, click HERE

To view a step-by-step photo recipe, click HERE 

What’s in season this month?

June is perhaps best know for strawberries and raspberries tasting their best. Locally grown varieties have the sweetest flavour. You’ll also find a wealth of other British crops this month. Whether you grow your own or are shopping locally look out for the following vegetables; broad beans, courgettes and summer squash, globe artichokes, mint, parsley, lettuce, rocket, spring onions, radish, spinach, chard, baby carrots, spring cabbage and new potatoes.

As well as raspberries and strawberries you’ll also find currents, gooseberries and cherries.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Share