Our Thermomix Vegetable Fritters make a great snack, easy meal or lunchbox treat!
We love fritters in our house. They are such an easy recipe to put together and the ingredient combinations are practically endless (why not try these Broccoli Bacon and Cheese Fritters or these Sweet Potato Fritters) and also, they are the perfect way to use up leftover veggies.
Although these Thermomix Vegetable Fritters are packed full of vegetables, my kids still love them and don't consider them to be filled with too much goodness - which I think is helped in part by the addition of grated potatoes, which helps to give these fritters an almost hash brown like consistency.
Tips for Making these Vegetable Fritters:
- You can certainly alter the vegetables used in these fritters to help use up any leftover veggies that you may have. We enjoy these fritters with corn and sweet potato too.
- When making these fritters, just be mindful that you may not need all of the water as instructed in the recipe (or you may even need a little more) as the liquid content of the vegetables that you use will impact the consistency of the mixture.
- You can enjoy these fritters either hot or cold.
- These fritters are freezer-friendly once cooked.
Enjoy!
You can find more great snack recipes in this post and also in our Thermomix Lunch Box Snacks print book.
Thermomix Vegetable Fritters
Ingredients
- 1 garlic clove
- 30 grams parmesan cheese
- 100 grams tasty cheese cut into 3cm chunks
- 400 grams potatoes, roughly chopped into 4cm pieces approx 2 large
- 100 grams zucchini, roughly chopped into 4cm pieces approx 1 large
- 1 carrot, roughly chopped into 4cm pieces
- 2 eggs
- 300 grams self raising flour
- salt and pepper to taste
- 1 tablespoon onion flakes
- 250 grams water
- 50 grams peas fresh or frozen
- extra virgin olive oil, for frying
Instructions
- Place the garlic clove, parmesan and tasty cheese into your Thermomix bowl and grate for 7 seconds Speed 9. Transfer to a separate bowl until needed.
- Without washing the bowl, place the potatoes, zucchini and carrots into your Thermomix bowl and grate for 4 seconds, Speed 6. If you would like it grated into smaller pieces, grate for a further 2 seconds, Speed 6.
- Scrape down the sides of the bowl and the reserved garlic and grated cheeses.
- In this order, add the eggs, self raising flour, pinch of salt and pepper, onion flakes and 125g of water to your Thermomix bowl. (NOTE: you may not need all of the water depending on the moisture content/size of vegetables used)
- Mix for 15 seconds, REVERSE, Speed 4 to combine the ingredients.
- Scrape down the sides of the bowl, and if your mixture is still a little dry, add a further 75 grams of water along with the peas. Mix for a further 15 seconds, REVERSE, Speed 4 or until combined.
- Heat a tablespoon of olive oil in a large frying pan over a medium to high heat. Use a ¼ cup measuring cup to scoop up the batter and place the fritter mixture into your pan. Use a spoon to gently spread the mixture into a circle between ½ – 1cm thick. You should be able to fit approximately six fritters (or even more depending on the size of your pan) into your frying pan.
- Cook the fritters for approximately 3 minutes on each side, until they are crisp and golden brown. Transfer the cooked fritters to a plate and cover them with foil so they stay warm, while you cook the next batch. Repeat until all the mixture has been used.
Jenny says
Would you cook them first then freeze them, or freeze the mixture uncooked?
Lauren Matheson says
Hi Jenny, I would definitely cook first and then freeze.
Melissa says
My kid loved it!
Tracey says
Could it be done without potatoes I want to make it keto
Tash says
You could try substituting the potato with cauliflower 🙂
Kim says
Hi, has anyone tried to make these gluten free yet?
Kat says
Yes - they work fine! I use Aldi's gluten free flour ( like this better than most other gluten free flours as it seems to substitute 1:1 pretty well)
Raeleen de Joux says
Delicious, quick and easy to make. Regular menu item in our house. Everyone loves them.
Lucy says
Fantastic!
Fiona says
Have you tried these using almond or coconut flour instead of SRF?
Lauren Matheson says
Hi Fiona, no sorry I haven't tried this recipe with either of those x
Amber says
Made these for the first time tonight. Easy to follow. So tasty. Unfortunately my family are fussy but they reluctantly at them. I ate 6-7 very quickly they were that good. Freezing them for easy meals for my 6 month old.
Sam says
Hi there
Could you cook these in an electric pancake maker you think? Or does it need to be the stovetop?
Thank you
Lucy Mathieson says
You could definitely do them in a pancake maker!
Steph says
Hi, would love to know if you can omit the cheeses?? These are so yummy but my son is dairy intolerant...
Lauren Matheson says
Hi Steph, I haven't tried doing this but I don't see why you couldn't. You may need a little extra flour to help bind them together though.
Mardi says
Love this recipe - I added some shallots and coriander to mine!
I guess you could mix any left over vege in the fridge as it grates it down so small.
Lucy Mathieson says
Great ideas!!!
Pia Riestra says
do you need to cook the potatoes before? I'm not sure of how cooking this on the pan 3 minutes each side would cook the potato appropriately
Lauren Matheson says
Hi Pia, No you don't need to cook the potatoes first. As they have been grated into small pieces they really take no time at all to cook 🙂
Amanda says
Could this work without the egg?
Lauren Matheson says
Hi Amanda, it sure can work. You may need to add a little extra water to help bind the fritters together if the mixture is a little dry though
Nettie Arneson says
Thanks you so much for your helpful shearing post!
Sue Chamberlain says
Add diced cooked roast lamb and a little mint for a tasty treat. My children grew up eating them and now the grandkids are enjoying them as well. ??
Lauren Matheson says
That's a great idea, thanks Sue!
Fiona says
Hi - would these work as well with sweet potato?
Lauren Matheson says
Yes they sure would 🙂