Our Thermomix Vegetable Fritters make a great snack, easy meal or lunchbox treat! These fritters take around 10 minutes to prepare and can easily be adapted to use up any leftover vegetables you may have in the fridge.
Fritters make the ultimate easy meal or snack and you will regularly find them on the menu in our house.
Why you will love this recipe:
- Easy to adapt - Have a family member who doesn't like peas? Switch them for tinned corn or add another vegetable (sweet potato, broccoli etc) that they do enjoy.
- Lunchbox friendly - These fritters can be enjoyed either hot or cold, making them a delicious and filling lunchbox addition.
- Versatile - Don't have any potatoes? Use sweet potato, carrot, broccoli, zucchini instead.
- Halve - This recipe will make approximately 24 fritters. Although they are freezer friendly, you can also half this recipe for a smaller batch.
Ingredients
Please note you will find the full list of ingredients and the cooking method in the recipe card below.
- Potato - you do not need to peel the potatoes before grating.
- Carrots - you will need one large carrot.
- Zucchini - you will need one small zucchini.
- Peas - it is fine to use frozen peas.
- Onion Flakes - onion powder or half a grated brown onion can also be used.
- Garlic - either freshly crushed garlic or minced garlic can be used.
- Self-raising flour - can be substituted with gluten free flour.
- Eggs - 70 gram eggs were used to make this recipe.
- Parmesan and Tasty cheese - you can use a combination of different cheeses.
- Water - the amount needed to bring the recipe together will vary.
How to make Vegetable Fritters in a Thermomix.
Step 1. Grate the cheeses and set aside.
Step 2. Grate the vegetables.
Step 3. Add the self-raising flour, eggs, onion flakes, garlic and cheeses along with a little of the water and combine.
Step 4. Add the peas and more water (if required) and mix.
Step 5. Use a ¼ cup to scoop up the mixture and add to the frying pan. Cook for 2 -3 minutes on each side or until golden. Repeat until all of the mixture has been used.
Tips for Making Thermomix Vegetable Fritters:
- Any combination of vegetable can be used to make these fritters.
- There is no need to peel the potatoes or carrots before grating.
- It is important to cut the vegetables into 3cm pieces before adding to the Thermomix bowl.
- For finer vegetables, grate for a further 2 seconds, speed 6.
- The liquid content of the vegetables will impact the amount of water needed. You do not want a 'runny' consistency.
- If you do add too much water, add an extra 1 - 2 tablespoons of flour.
- Make these fritters into smaller 'bites' for younger children. Please note the is will increase the overall amount of fritters made using this recipe.
- You can enjoy these fritters either hot or cold. Store in the fridge for up to five days.
- To freeze, place in a freezer safe container and freeze for up to two months.
Too much water has been added to the batter. The batter should be easy to scoop and not 'run' when you add to the frying pan. Add an extra 1 - 2 tablespoons of flour to achieve the desired consistency. Additionally, cook the fritters longer to ensure cooked all the way through.
We like to make vegetable fritters with a combination of potatoes, carrot, zucchini and peas. You can use any combination of vegetables including sweet potato, broccoli and corn. Add self-raising flour, eggs, water, onion flakes and garlic to the grated vegetables.
Add extra virgin olive oil to your frying pan and heat to a medium-high heat. Add extra olive oil between cooking fritter batches.
You may also enjoy these recipes:
- Thermomix Zucchini Fritters
- Thermomix Egg & Bacon Quiches
- Thermomix Pizza Scrolls
- Thermomix Ham, Cheese & Mayo Scrolls
- Thermomix Vegetarian Sausage Rolls
- Thermomix Creamy Chicken Pies | Pie Maker Recipe
- Thermomix Sausage Rolls
Thermomix Vegetable Fritters
Equipment
- Frying Pan
- Thermomix
Ingredients
- 1 garlic clove
- 30 grams parmesan cheese
- 100 grams tasty cheese cut into 3cm chunks
- 400 grams potatoes roughly chopped into 4cm pieces
- 100 grams zucchini roughly chopped into 4cm pieces
- 80 grams carrot roughly chopped into 4cm pieces
- 2 eggs 70 gram eggs.
- 300 grams self raising flour
- ¼ teaspoon salt
- 1 tablespoon onion flakes
- 250 grams water
- 50 grams peas fresh or frozen
- 40 grams 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, add the potatoes, zucchini and carrots and mix for 4 seconds, Speed 6 to grate. For finer pieces, mix for a further 2 seconds, Speed 6.
- Scrape down the sides of the bowl and the garlic and 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.
- 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 2-3 minutes on each side, until they are crisp and golden brown. Transfer the cooked fritters to a plate. Repeat until all the mixture has been used.
Notes
- Any combination of vegetable can be used to make these fritters.
- There is no need to peel the potatoes or carrots before grating.
- It is important to cut the vegetables into 3cm pieces before adding to the Thermomix bowl.
- For finer vegetables, grate for a further 2 seconds, speed 6.
- The liquid content of the vegetables will impact the amount of water needed. You do not want a 'runny' consistency.
- If you do add too much water, add an extra 1 - 2 tablespoons of flour.
- These fritters can be made into smaller 'bites' for younger children. Please note the is will increase the overall amount of fritters made using this recipe.
- You can enjoy these fritters either hot or cold. Store in the fridge for up to five days.
- To freeze, place in a freezer safe container and freeze for up to two months.
Nutrition
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Sonya De Martin says
Cooked over 100 of these for uni students this week and they all LOVED them and wanted to recipe!!! An absolute hit. Thank you!
Lauren Matheson says
Oh wow, what a mammoth effort!
Teresa says
Aaaargh! Never mind, I just found the answer at the top of the page 😳. Sorry 🤦🏻♀️
Teresa says
I don’t have onion flakes, how much fresh onion would you use in its place?
Evelyn See says
Hi Lauren.. can these be baked in oven instead? If yes, what temp & how long?
Lucy says
Hi Evelyn, they are best fried so that they go crispy on the outside!