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!
Ingredients for 4 servings
| 150g | sweetcorn |
| 150g | broccoli, cooked and diced |
| 70g | onions, diced |
| 50g | cheddar cheese, grated |
| 20g | parmesan cheese, freshly grated with a microplane grater |
| 70g | plain flour |
| 2 | eggs, large |
| 100ml | semi skimmed milk |
| spray oil | |
| salt and pepper |
(Example ingredient amounts given, adjust accordingly to your requirements)
Method
- 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.
Notes
- 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.
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