Start your day with these healthy, colourful vegetable rainbow fritters. They are as delicious as they are pretty, and so easy to make. By swapping the flour for besan (chickpea) flour or other gluten free flour, they can be made gluten-free. We have even made these using egg substitute instead of real eggs, and they are still delicious. The only difference is a slight change in texture. Be sure to try them with our amazing tahini yoghurt sauce.
Rainbow Fritter Variations
We’ve used zucchini, carrot and beetroot for these fritters, but you can play around with the vegetable combination. Use whatever veggies are your favourite, or whatever you happen to have in the fridge. Finely chopped broccoli, shredded Brussels sprouts, capsicum/bell pepper, or root vegetables such as parsnip are also suitable. There really are no rules! In fact, these vegetable fritters are the perfect way to use up the leftover veggies left lurking in the back of your fridge on a Monday night.
You can add crumbled feta or cubes of halloumi for extra flavour. If you add feta, try adding some dukkah and fresh mint for a middle-eastern twist.
Serve rainbow fritters for breakfast, brunch, or as a light dinner. They can be served with:
- poached or fried eggs
- whipped feta and fresh mint
- dukkah and fresh herbs
- fried haloumi
- lightly dressed rocket or garden salad
- tahini yoghurt sauce
If you’re short on time, buy your zucchini and carrot pre-shredded or spiralised from the supermarket. If you’re shredding the vegetables from scratch, be sure to squeeze out the excess liquid, else your fritters will be soggy. A food processor isn’t essential – you can use a box grater with perfect results. But a food processor will save you time and deliver a uniform result.
If using beetroot, shred the other vegetables first and remove them from the food processor before shredding the beetroot, otherwise the beets will tint all your veggies pink!
Once you’ve added the egg, work quickly. This mixture can’t be made ahead of time as the vegetables will leach liquid and turn the mixture into mush.
Over to you. Happy cooking
- Food processor optional
- 2 medium zucchinis shredded and liquid squeezed out
- 2 medium carrots shredded and liquid squeezed out
- ½ beetroot shredded and liquid squeezed out
- 2 spring onions sliced
- 1 clove garlic minced
- ¾ cup plain/all-purpose flour
- 3 eggs lightly beaten
- Salt & pepper
- Vegetable or olive oil to fry.
- Tahini Yoghurt Sauce to serve
- Line an oven-proof plate with kitchen paper. Preheat oven to 140°C. Combine shredded vegetables, spring onion and garlic in a large mixing bowl. Sprinkle flour in a little at a time, tossing the shredded vegetables with a fork as you go to ensure everything is evenly coated in flour. Add egg, season and mix quickly.
- Heat the oil in a frying pan over a medium-high heat. Test for readiness by carefully dropping in a small spoonful of fritter batter. If it sizzles immediately, it's ready.
- Add batter to the pan in batches. Each fritter should be roughly the size of your palm. Press down gently and allow to cook for about 4 minutes. Lift the corner of the fritters to see if they have browned before turning and repeating the process on the other side.
- As your fritters cook, place them on the paper-lined plate and keep them warm in the oven until all the batter is used. Serve with Tahini Yoghurt Sauce