A quick and easy recipe for super delicious veggie fritters, packed with flavour.
You will need:
Savoy Cabbage, Parsnip & Spring Onion Fritters
1/2 savoy cabbage, finely chopped
4-5 parsnips, grated
2 eggs
4-5 spring onions, chopped
1 tsp ground black pepper
1 tsp salt
1 tsp paprika
8-9 tbsp flour/gluten-free flour/chickpea flour
1 tsp dried or freshly chopped dill
1 tsp dried or freshly chopped parsley
Extra: Vegetable/Sunflower Oil/vegan butter or butter for frying
How to:
Peel and grate the parsnips (or use a blender/kitchen aid)
Finely chop the savoy cabbage and spring onions
In a bowl, add all ingredients and mix well
Heat the oil or butter in a non-stick frying pan (skillet)
Scoop a heaped tablespoon of the mixture and form it into a small patty, repeat until you finish all the batter
Fry the patties in oil or butter for 4-5 minutes (or until golden brown) on each side on medium heat
When removing the fritters from the pan put them on kitchen paper to remove some of the oil
Serve as they are, with salad, or with your dip of choice
Enjoy!
If the batter still feels like it doesn't stay in round-ish shape, add one or two more tablespoons of flour
If you want this recipe to be gluten-free, you can use gluten-free flour or even chickpea flour
You can use either oil or butter for frying, depending on preference, availability of ingredients, or if you need this recipe to be dairy-free
Feel free to add some chilli flakes/gochugaru, or even some chopped chillies to the mix, if you prefer your fritters to be a bit more fiery.
These fritters are delicious on their own but they do pair up very well with a variety of dips such as sweet chilly sauce, garlic dips, salsa, mint yoghurt
If you have any leftover fritters, they will last, if kept in the fridge, for 1-2 days, and can be reheated either in the oven, microwave or a non-stick pan over low heat.
If you're meal-prepping, and want to make a bigger batch of these deliciously crispy veggie fritters, just double or triple the quantity of each of the ingredients
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