Left-over Vegetable Fritters
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Left-over Vegetable Fritters

Submitted by: Joan Mccallum

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Servings: 1

On market day old veg comes out of the fridge to make room for the new. Apart from making soup with the left-overs I also cook up a batch of fritters with whatever is available and freeze in meal lots for another day.


    2 c. mixed vegetables

    1 med. onion

    1 garlic

    Italian seasoning to taste

    sea salt & black pepper to taste

    red pepper flakes to taste

    2 egg

    1/2 c. old-fashioned oats

    2 tbsp. coconut oil


Using food processor finely grate all vegetables and onion and place in large mixing bowl. By hand, mix in garlic, herbs, chilli flakes, salt and pepper. At this stage, depending what vegetables you have used the mxture can feel too wet. Transfer to a colander to drain or put mixture in a muslin cloth and squeeze out the extra moisture. Return vegetable mix to bowl then stir in eggs, one first, then if you feel it needs more, add the second. Mix in the ground oats flour a little at a time till mixture is at a desirable firmness for moulding the fritters. Sprinkle some of the flour onto a platter then form your fritters into a ball shape (little bigger than a golf ball) . Place balls on platter. Smear enough coconut oil to over the base of a heavy frying pan and place over a medium high heat. In batches, space the balls in the pan and flatten with spatula to round disk shape. Cook for around 3 minutes each side, Taste test one to see if requires further cooking. Place cooked fritters onto kichen paper and proceed with cooking the next batch. If freezing fritters for another day wait until they are cool then place in serving size lots in sealed freezer bags, Note date on bag and freeze till required. Ps...you may need to smear the pan with oil between batches.