Right. We’re all busy so I’ll crack on with it. There’s a time and a place for flouncing about in the kitchen letting your imagination run riot over making supper. (Ditto for rambling on about veg on a blog.) But this time of year is certainly not it. Not for me anyway. Too much going on and too many To Do lists. Suppers need to be a hassle-free haven amidst all this fuss and bother.

Enter my Every Flavour Vegetable Fritters. Unlike Bertie Bott’s Every Flavour Beans I guarantee that every single one of these fritters will be delicious. You can use whatever veg you have in the fridge so it’s never the same twice. Variety and ease, what more could you ask for on a frazzled Tuesday evening when you only have 10 minutes to make supper?

Anyway, chop chop (literally and figuratively)…

Every Flavour Vegetable Fritters

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serves 2

Every Flavour Vegetable Fritters

A super quick and flexible supper. Packed with vegetables this dish is full of flavour and colour and low on fuss and bother.

    For the fritter:
  • 60g plain flour
  • 1 tsp baking powder
  • 1 egg
  • 30ml milk
  • 200g raw, finely diced or grated veg (something like sweetcorn, courgette, carrot, peas, beetroot, pumpkin…)
  • Handful of fresh herbs, chopped (anything like spring onions, parsley, mint, dill…)
  • 100ml flavourless oil
  • For the dip:
  • 200g plain yogurt
  • A bit of a punch (something like ½ lime juice or a little chopped cucumber and garlic or a slug of chilli dipping sauce or some spring onions)
  1. Whisk together the flour, baking powder, egg and milk to create a smooth batter. Add the grated veg and herbs and stir together. Season well with salt.
  2. In a large, non-stick frying pan, heat the oil over a medium-high heat then spoon big tablespoons of the fritter mixture into the fat. It should sizzle straight away (if it doesn’t you need to heat the fat some more). After 2-3 minutes, turn the fritters over with a slotted fish slice so they can cook on the other side. They are done when the outside is golden and the inside is fluffy and just cooked though. You will need to do this in batches so transfer the cooked fritters to a plate lined with kitchen paper and pop it in a warm oven whilst you do the rest.
  3. For the dip, simply mix the yogurt with your chosen flavouring, add some salt and serve. Job done!
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