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Vegetable Fritters

Makes 8

© by Susie Ellison

Packed full of veggies, these fritters are healthy and delicious, served on their own, or with a side of eggs for breakfast or salad for lunch. 


  • Eggplant washed, unpeeled and cubed, 2 cups
  • Onion ½ a medium, finely chopped
  • Vegetable or Olive Oil 1 Tbs
  • Corn Kernels fresh or frozen, 1 cup
  • Carrot 1 medium, grated
  • Zucchini 1 small, grated
  • Red Bell Pepper ½, finely chopped
  • Fresh Herbs a handful, chopped
  • Eggs 2 large
  • Milk 2 Tbs
  • All-Purpose Flour ½ cup
  • Baking Powder 1 tsp
  • Dijon Mustard 1 Tbs
  • Salt and Freshly Ground Black Pepper to taste
  • Vegetable or Olive Oil for shallow frying
  • Butter about 3 tsp, for shallow frying

Cook It

  1. Heat 1 Tbs of oil in a skillet and sauté the onion and eggplant for about 5 minutes, until the onions are translucent and the eggplant is soft. Scrape into a large mixing bowl, add the carrot, zucchini, bell pepper, corn and herbs and set aside.
  2. In another mixing bowl, whisk together the eggs, milk, flour, baking powder, mustard, salt and pepper, to make a thick batter.
  3. Add the batter to the bowl of vegetables and mix until well combined.
  4. Heat a quarter inch of oil and 1 tsp butter in the skillet. Add 1 tsp butter. Scoop half-cups of fritter mix into the pan and press down gently with a spatula to form a fritter shape. Fry, undisturbed, over medium heat, for about 5 minutes, or until the bottom of the fritter is golden brown and crisp. Flip the fritters and fry for another five minutes. Drain on paper towel. If frying in batches, add a teaspoon of butter to the pan with each new batch.
  5. The fritters can be made ahead and reheated in a microwave or low oven.