Spiced veg fritters
Thursday, 5th January 2017 by Chen

This is a very adaptable recipe - any veg will do. Just pick your favourite or the best of what's in season. Include finely diced onions & garlic for extra flavour.  

Specially recommended combinations:

  • Courgette, onion and mint
  • Grated beetroot and fennel
  • Shredded kale with cumin and cayenne.
  • Grated squash and sage
  • Grated carrot & parsnip with cumin and fresh coriander

Add pizazz by serving with sweet chilli sauce or a yoghurt raita. Even better, chickpea (gram) flour is gluten-free.

Makes a generous 8.



150g gram (chickpea) flour

300g of grated or finely chopped veg

Fresh herbs and spices of your choice

Salt and pepper to taste

Oil for frying


In a large bowl mix flour with water to a smooth double cream consistency. Stir in the vegetables plus any herbs, spices and seasoning. Heat the oil in a frying pan and then put heaped tablespoon-fulls of the mixture into the pan. 

Fry for about 2 mins on each side until the fritters are crisp and starting to brown.