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Vegetable fritters

by Christina Julia

Vegetable fritters

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 100g/4oz wholemeal flour pinch of salt
  • pinch of cayenne pepper
  • 4 teaspoons olive oil
  • 100g/4oz broccoli florets
  • 100g/4oz cauliflower florets
  • 50g/2oz mangetout
  • 1 large carrot, cut into matchsticks
  • 1 red pepper, seeded and sliced
  • 2 egg whites
  • vegetable oil for deep-frying
  • For the sauce
  • 150ml/5fl oz pineapple juice
  • 150ml/5fl oz vegetable stock
  • 2 tablespoons white wine vinegar
  • 2 tablespoons soft brown sugar
  • 2 teaspoons cornflour
  • 2 spring onions, chopped


  • Sift the flour and salt into a large bowl, and add the cayenne. Make
    a well in the flour, and gradually beat in the oil and 175ml/6fl oz cold
    water to make a smooth batter.
  • Put the vegetables in a pan of boiling water, and simmer for 5 minutes,
    then drain well.
  • Whisk the egg whites until they form peaks, and gently fold them into the
    flour batter.
  • Heat the vegetable oil to 170°–180°C/325°–350°F in a deep-fryer (a
    cube of bread should brown in 30 seconds).
  • Dip the vegetables into the batter, turning to coat them well. Drain off
    any excess batter. Fry in batches until golden. Remove with a slotted
    spoon and drain on kitchen paper.
  • Meanwhile, put all of the sauce ingredients in a heavy saucepan, and
    bring to the boil, stirring, until thickened and clear. Serve with the
    piping-hot fritters.

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