At the start of the week my fridge has bowls of leftover vegetables from the weekend and this recipe is a quick and easy way to use up those vegetables without resorting to treating the family to yet another vegetable surprise dinner!
his is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.
Ingredients for 4 servings
|150 g||sweetcorn, tinned||150 g||broccoli, cooked and diced||70 g||onions, diced||50 g||cheddar cheese, grated||20 g||parmesan cheese, freshly grated with a microplane grater||70 g||plain flour||2||eggs, large||100 ml||semi skimmed milk||spray oil||salt and pepper|
- Make the batter by combining the eggs, flour and milk into a bowl or large jug along with a little seasoning to taste.
- Spend a few minutes whisking the batter before resting for a couple of minutes.
- Repeat until you have a smooth batter.
- Add the sweetcorn, diced onion and broccoli along with the grated cheeses to a bowl and pour enough batter to create a thick mixture. Don’t worry if you don’t end up using all of the batter.
- Carefully coat the vegetables in the batter using a large spoon.
- Put a frying pan onto a low to medium heat and add a couple of sprays of oil.
- When the pan has warmed, add a spoonful of the vegetable/batter mixture to the pan and leave it to colour for a couple of minutes.
- Carefully flip the fritter and cook the 2nd side.
- Repeat until you have used all of your vegetable/batter mixture
- These fritters can be made in advance and warmed either in the oven or microwave.
- Feel free to mix up the vegetables. These are what I had in the fridge after the weekend.
- Try not to make your fritters too thick as they will take longer to cook on each side.
- Also don’t be tempted to speed things up by turning the heat up as this will over colour the fritter before it’s cooked.
- I like to use Parmigiano Reggiano for its fuller flavour.