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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


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


 Preheat the oven to 180oC.

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.

Next, add the courgette and carrots to a large bowl, along with the sweetcorn, chopped onion and parsley.

Add the eggs and flour to the bowl, mixing it all together.

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.

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.

Click here for a printable recipe:  Vegetable Fritters Written Recipe

Click here for step-by-step photos:  Vegetable Fritters Photo Recipe

Click here for a printable photo shopping list: Vegetable Fritters Shopping List