Vegetable Fritters with Green Chutney
By OcadoLife
Published on 16 May 2024
Moreishly crisp on the outside and soft on the inside, these curry-spiced Vegetable Fritters
with Green Chutney are the budget-friendly brain child of food stylist and writer Sophie
Austen-Smith. “As well as being easy and delicious, these are a great way to use up root veg.
Grab your grater and raid your veg drawer for whatever’s to hand – parsnips, beets,
celeriac, anything goes. And for a tasty brunch, try adding a fried or poached egg.”Time and servings
30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 200g waxy potatoes, scrubbed and coarsely grated
- 300g sweet potatoes, scrubbed and coarsely grated
- 200g carrots, scrubbed and coarsely grated
- 1 onion, coarsely grated
- 1 handful handful coriander, finely chopped
- 10g mint, leaves finely chopped
- 2 limes, 1 juiced, 1 cut into wedges
- 1 tbsp olive oil
- 2 large eggs
- 150g plain flour
- 4 tbsp milk
- 1½ tbsp medium curry powder
- 1 tbsp vegetable oil
- 300g cottage cheese (or soured cream), to serve (optional)
Method
Step 1
Put the grated root veg and the onion into a large heatproof bowl and toss with a good pinch of salt. Microwave on high for 4 mins; set aside until cool enough to handle.Step 2
For the chutney, mix the coriander and mint with the lime juice and olive oil; season. (Or whizz in a small blender until smooth.)Step 3
For the batter, whisk the eggs, flour, milk and curry powder in a large mixing bowl until smooth.Step 4
Tip the veg into a clean tea towel, then wring out as much water as possible. Stir into the batter.Step 5
Preheat the oven to 140°C/120°C fan/gas 1. Heat 1 tsp vegetable oil in a large frying pan over a medium heat. Add 4 heaped tbsp of the veg mixture to the pan, pressing down to create loose disc shapes.Step 6
Fry for 1½ mins on each side until crisp and golden. Remove to a lined baking tray and keep warm in the oven. Use the remaining batter to make 12 fritters in total, adding 1 tsp oil to the pan each time.Step 7
Divide the fritters between 4 plates and serve with the green chutney and lime wedges, plus a dollop of cottage cheese or soured cream, if you like.