Veggie Fritters

Vegetable pancakes are perfect as a separate dish, and also as an addition to meats. Most often, vegetable pancakes are served with sour cream or natural yoghurt, but they also taste great with meat sauces. Vegetable pancakes are very tasty and healthy. Their additional advantage is the speed of execution. Would you like something healthy and delicious at the same time? Learn the recipes for interesting vegetable pancakes.

Traditional potato Pancakes

Ingredients:

• 2 lb. of  potatoes
• 4 tablespoons of flour
• 2 eggs
• 2 onions
• salt and pepper
• thyme and nutmeg
• canola oil

Preparation:

• Peel the potatoes, wash, and grate them on a coarse-mesh grater, put them in a bowl, sprinkle with a little salt and set aside for 15 minutes.
• After this time, pour out the juice.
• Dice the onion into small cubes.
• Add to the squeezed potato mass and combine with the flour and eggs.
• Season the mass.
• Spoon small pancakes on the oil heated in a pan.
• Fry on both sides over medium heat until golden brown.

Zucchini fritters

Ingredients:

• 2 lb. of zucchini
• 6 Tablespoons of flour
• 3 eggs
• 2 onions
• salt and pepper
• thyme and oregano
• canola oil

Preparation:

• Peel the zucchini, slice it, and hollow the flesh.
• Grate on a coarse-mesh grater, put into a bowl, sprinkle with a little salt, and set aside for 15 minutes. After this time, lightly press the zucchini.
• Dice the onion into small cubes.
• Add to the drained zucchini and combine with the flour and eggs. Season the mass.
• Spoon small pancakes on the oil heated in a pan.
• Fry on both sides over medium heat until golden brown.

Zucchini fritters with chicken and green peas

Ingredients:

• 1 2/3 lb. of zucchini
• 1 cup of  of green peas
• 20 oz of  chicken fillet
• 5 tablespoons of wheat flour
• 3 eggs
• 1 onion
• sweet pepper
• salt and pepper
• frying oil

Preparation:

• Peel the zucchini (or not, fully optional), hollow the flesh, grate it on a coarse-mesh grater. Transfer to a bowl, sprinkle with a pinch of salt and set aside for 15 minutes.
• After this time, carefully pour out the zucchini juice.
• Dice the chicken fillet into small cubes, season with salt and pepper.
• Toss the green peas into salted boiling water and cook for 3-4 minutes. Then let it cool down.
• Mix zucchini, chicken fillet and green peas, add flour, eggs, grated onion and season with salt, pepper, and chili mixture.
• Mix everything thoroughly.
• Fry small pancakes on both sides in hot oil until golden brown.

Zucchini and carrots Fritters

Ingredients:

• 1 cup of zucchini
• 1 cup of shredded  of carrots
• 3 tablespoons of flour
• 2 eggs
• salt and pepper
• a little oil
• cream or natural yoghurt for finish/decoration

Preparation:

• Thoroughly wash the zucchini and peel the carrots.
• Coarsely grate the vegetables. Add the remaining ingredients and mix thoroughly.
• Fry the pancakes in oil or bake them in the oven at  375 Degrees F for about 20-25 minutes.
• Serve with cream or yoghurt, optionally sprinkle with dill.

Chicken and vegetable fritters

(Oven baked )

Ingredients:

• 1 double chicken fillet
• 6 oz of white mushrooms
• 2 carrots
• 1 small onion
• egg
• 2 tablespoons of potato flour
• 3 tablespoons of oil + 1 tablespoon for frying mushrooms
• 3 tbsp chopped dill (+ for decoration)
• 1 tablespoon of chopped parsley
• 1 teaspoon of sweet pepper
• 1 teaspoon of pepper
• pinch of salt
• 1 teaspoon of vegetable seasoning

Preparations:

• Wash poultry, dry and cut into small pieces. Peel the carrots and grate them on a large-mesh grater.
• Grate the mushrooms and lightly fry them together with the diced onion.
• Mix together the meat, mushrooms, carrot, spices, herbs, egg, and flour.
• Put the mixed ingredients in a casserole dish, making small cakes.
• Bake at 375 F degrees for 40 minutes.
• Serve with salad and / or potatoes.

Sweet potato and Zucchini fritters

Ingredients:

• 1/2 medium-sized sweet potato
• 1 small zucchini, about the size of a cucumber
• 1/2 cup of frozen green peas
• 1 stalk of celery
• 2 shallots
• 1/2 thin-walled red pepper – pointed (more crunchy)
• 2 pods of yellow chili
• 1 teaspoon chopped coriander leaves (or dried)
• 2 cloves of garlic
• 1/2 teaspoon of grated ginger root
• 1 tablespoon of honey
• salt, to taste
• 1 egg
• 1 1/2 tablespoons of wheat flour
• 1 flat tablespoon of potato flour
• 3-4 tablespoons of water
• rapeseed oil for frying

Preparations:

• The sweet potato must first be peeled, the zucchini with the skin, and the shallots peeled. Garlic, squeezed with a press, chili finely chopped.
• Put everything in a bowl, add spices, peas (previously poured with hot water, in a strainer), salt and honey, egg, flour, water, mix.
• When I have the consistency of a thick dough, stuck to a spoon, we taste it or quite seasoned, if not, season it under ourselves.
• Fry in hot rapeseed oil, golden on both sides.
• Put a spoonful of dough on the pan and gently flatten it with a spatula to make the pancakes thin.
• Serve hot with any toppings, tzatziki sauce is perfect.

Zucchini fritters with tomatoes and feta

Ingredients:

• 2 medium Zucchini
• 2 eggs
• 2 heaped tablespoons of flour
• 2 heaped tablespoons of grated Parmesan cheese
• salt and pepper, nutmeg
• parsley
• ½ cup of  grams of hard feta cheese
• 4 tomatoes
• frying oil
• olive oil

Preparation:

• Wash the zucchini, dry them with a paper towel, cut the ends off, cut them into thin slices, and cut them into long bars.
• Combine in a large bowl with the eggs, flour, and Parmesan cheese.
• Season with salt, a pinch of pepper and nutmeg.
• Dice the feta cheese and tomatoes. Add to the mass and mix.
• Heat a few tablespoons of oil in a frying pan.
• Slightly slide the zucchini portions into the pan so that they form a cake.
• Fry on both sides until browned.

Cauliflower fritters

Ingredients:

• half a cauliflower
• 2 tablespoons of natural yoghurt
• 2 tablespoons of Parmesan cheese
• 2 eggs
• half a teaspoon of salt
• half a teaspoon of ground pepper
• 2 pinches of dried thyme
• 2 pinches of dried basil
• rapeseed oil (for frying)
• half a teaspoon of black cumin

Preparation:

• Cut the cauliflower into florets and rinse well.
• Boil water in a pot with a little salt and sugar, add the cauliflower and cook for about 5 minutes.
• Put the eggs, yoghurt, grated Parmesan, and spices in a bowl, beat the mass very thoroughly with a fork. After cooling, cut the cauliflower into small pieces and add to the mass. Mix it well together.
• Heat the oil in a frying pan, apply the mixture with a spoon and fry on each side.
• Serve with yoghurt, sugar, or cream.

Vegetable fritters with sausage

Ingredients:

• 1 lb. of potatoes
• 1 cup of carrots
• 2 cups of pumpkin
• a small onion
• 16 oz of your favorite sausage
• 2 eggs
• 3 tablespoons of flour
• salt and pepper to taste
• 1 teaspoon of herbal pepper
• 1 teaspoon of sweet pepper

Preparations:

• Peel the vegetables, wash them, and grate them on a medium-mesh grater.
• Dice the sausage and onion. Add all the ingredients to the vegetables and mix them.
• Pour oil into the pan and warm it up.
• Use a spoon to spread the mass, forming neat pancakes. Fry on both sides until golden brown.
• Serve the pancakes with your favorite sauce.
• Enjoy your meal

Fall vegetable fritters

Ingredients:

• 1 small zucchini
• 6 oz of mushrooms
• 4 large potatoes
• 3 eggs
• pumpkin seeds
• sea salt
• 2 cloves of garlic
• 1 large onion
• 2 Tbsp of all-purpose flour
• frying oil

Preparations:

• Peel the potatoes and grate the large eyes.
• Wash the mushrooms, dry them, and do not peel the zucchini. Peel the onions and garlic from their shells.
• It’s best to pass the vegetables through the food processor (large eyes attachment blade). You can also use the large mesh grater.
• Stir the vegetables, add eggs and salt to taste.
• Stir, add flour and pumpkin seeds. We mix.
• Heat the oil in a frying pan and fry small pancakes.
• Serve with cream or garlic sauce.

Cheese and potato fritters

Ingredients:

• 2 lb. potatoes
• 3 eggs
• 3 tablespoons of flour
• 5 oz of sharp yellow cheese
• a teaspoon of potato seasoning and a vegetable
• 1/4 of red and green bell pepper
• Oil
• salt
• pepper

Preparations:

• Wash the peppers, dry them, and cut them into small cubes. Lightly fry them in two tablespoons of oil and leave to cool.
• Peel the potatoes and cook in salted water with a teaspoon of vegetables. While still warm, squeeze through the press or beat with a pestle.
• Add paprika, eggs, coarse-mesh cheese, and flour to the potatoes. Season with potato spice, vegetables, salt, and pepper.
• Put the pancakes with a spoon on a frying pan with hot oil and fry on both sides until golden brown. Serve with a salad, or with a sauce, e.g., yoghurt and garlic.

Carrot pancakes

Ingredients:

• 3 medium carrots
• 1 onion
• a handful of fresh  parsley
• 2 eggs
• 3-5 tablespoons of flour
• 1/2 teaspoon of salt
• 1/3 teaspoon of herb pepper
• 2 tablespoons of vegetable oil
• frying oil

Preparation:

• Peel the carrots, wash, and grate them on a coarse-mesh grater.
• Dice the onion, chop the parsley finely. Put the vegetables into a bowl, add the eggs, oil, and spices.
• Mix everything together and finally add enough flour to make the dough consistent, quite dense.
• Heat the oil in a frying pan and spoon the dough into flat portions.
• Fry the pancakes on both sides until golden, then drain them on a paper towel.
• Serve with your favorite toppings.

Pumpkin fritters with chicken

Ingredients:

• 1 ½ cup of pumpkin
• 1 large carrot
• 8 oz  of chicken breast
• 2/3 cup of  leek (white part)
• 2/3 cup of mozzarella
• 4 tablespoons of parsley (chopped)
• 1 teaspoon of salt (flat)
• ½ teaspoon of pepper (best freshly ground)
• 1 teaspoon of curry
• 3 eggs
• 3 tablespoons of potato flour
• rapeseed oil or extra virgin olive oil

Preparation:

• Peel the vegetables, wash, and grate the large meshes. Cut into small cubes, add to the grated vegetables.
• Season with salt and set aside for 15 minutes for the vegetables to release a little juice.
• Dice the washed chicken, add to the vegetables.
• Add eggs, curry, and pepper. Stir, add potato flour and large-mesh cheese, mix.
• Fry in 1 tablespoon of fat on both sides until light brown.
• Serve with your favorite salad or garlic sauce based on Greek yogurt.

White turnip and carrot fritters

Ingredients:

• 1 egg
• 1/4 cup of wheat flour
• 1/4 cup of water
• salt and pepper to taste
• half a red chili, chopped
• 1 large clove of garlic, chopped
• 1 cup of carrots, peeled and grated (coarse mesh)
• 1 cup of white turnips, peeled and grated (coarse mesh)

Preparation:

• Beat the egg with a fork, add water and flour, mix thoroughly.
• Season to taste with salt and pepper, add chili, garlic, carrots, and the turnip squeezed out of the excess juice.
• Heat the fat in a frying pan, spoon the dough into portions and fry until browned on both sides.
• Serve with tomato salad or yoghurt sauce, tzatziki.

Broccoli and chickpea Fritters

Ingredients:

• 1 cup broccoli chopped into tiny pieces, about ½ inch wide
• 1 medium carrot shredded
• 1 cup zucchini shredded, or spiral cut
• 1 cup chickpeas drained and rinsed
• 1/2 cup spelt flour or whole wheat flour, substitute with gluten-free flour
• 2 Tbsp flaxseed meal
• 6 Tbsp water
• ¼ tsp garlic powder
• ⅛ tsp pepper
• ¼ tsp paprika
• 1 tsp salt
• 2- 3 Tbsp of cooking oil

Creamy Dill Sauce:

• ½ cup sour cream
• 2 Tbsp fresh dill chopped thinly
• ½ tsp garlic powder
• ¼ tsp salt
• 1 tsp fresh lemon juice add another teaspoon more for a tangy dip

Preparations:

• Place the spiralized zucchini in a colander and sprinkle with ½ teaspoon of salt. Let the zucchini sit for 20-25 minutes so it can release water. Wrap the zucchini with kitchen  towel  and squeeze as much liquid out of the zucchini as possible.
• Make the creamy dill sauce. Put it in the fridge to cool.
• Add all of the vegetable fritters ingredients in a large bowl and mix until combined. The mixture should be clumpy and not runny.
• Heat a large non-stick or cast-iron pan on medium-high heat.
• Fry the fritters for 3 minutes, flip, and fry for an additional 3 minutes. For a crispier fritter, fry for an additional minute on each side.
• Place the fritters on a large plate lined with a paper towel. Repeat steps until all fritters are cooked.
• Sprinkle them with sea salt (optional) and serve with the creamy dill sauce.

Celery fritters with pear

Ingredients:

• 1 medium celery bulb
• 1 small pear
• ½ cup of blue cheese
• 2 eggs
• 2 tablespoons of buckwheat flour
• ½ teaspoon of hot pepper
• 1 tablespoon of sunflower seeds
• 3 tablespoons of oil
• 2 tablespoons of chopped chives
• salt
• a mix of lettuces to serve

Preparation:

• Peel the celery and pear, grate it on a large-mesh grater, add the eggs and flour.
• Season with a pinch of salt and ground paprika.
• Heat some of the oil in a frying pan and fry the pancakes in batches until golden brown.
• Sprinkle the ready-made pancakes with crushed blue cheese, sunflower seeds, and chives.
• Serve with lettuce.

Pumpkin fritters with pear cottage cheese

Ingredients:

• 2 lb. of Hokkaido pumpkin
• 1 oz  of ginger root
• 2 eggs
• 3 tablespoons of wheat flour
• salt
• 4 teaspoons of cinnamon
• sunflower oil for frying
• 1 cup  of cottage cheese
• 2-3 teaspoons of multiflorous honey
• lemon
• 2 pears
• 1 spring onions

Preparation:

• Peel the pumpkin, cut it in half, remove the seeds and the fibrous inside.
• Grate the pulp on a medium-mesh grater.
• Clean the spring onions, peel the ginger, and finely chop both ingredients. Stir in the pumpkin, eggs and flour and season with salt and cinnamon.
• Fry the pancakes one by one in a little hot oil for about 3 minutes. from every side.
• Drain on kitchen paper.
• Mix the cottage cheese with honey and lemon peel.
• Peel the pears, remove the seeds, and cut into small cubes.
• Add to the curd and mix. Serve with pancakes.

Beetroot and potato fritters

Ingredients:

• 3-4  medium size raw beets
• 20 oz of peeled potatoes
• 2 eggs
• ¼ cup  of sour cream
• ½ cup of wheat flour
• 1 tablespoon of potato flour
• 1/2 teaspoon of salt
• a pinch of freshly ground pepper
• fresh thyme leaves
• rapeseed oil for frying

For serving:

• cream and horseradish sauce: 3 tablespoons of sour cream mixed with 2 tablespoons of horseradish
• sheep cheese grated on a coarse grater
• fresh thyme

Preparation:

• Wash the beets, wrap each separately in aluminum foil and bake for about 60 minutes at 390 degrees F. Peel and grate with coarse eyes.
• Wash the peeled potatoes, dry them, and grate them on a pulp grater.
• Mix beetroot with potatoes, add eggs, cream, both types of flour, salt, pepper, and fresh thyme leaves. Put a spoonful of round pancakes on hot oil, fry on both sides until golden.
• Drain on a paper towel and serve, sprinkled with fresh thyme leaves, with horseradish cream and grated sheep cheese.

Tofu and carrot fritters

Ingredients:

• 1 block of tofu
• 1/2 cup of pumpkin seeds
• 1 larger carrot
• 1/2 onion
• a bunch of chives (or 2 tablespoons of dried wild garlic)
• 1/2 teaspoon of ground ginger
• 1 heaped teaspoon of herb pepper
• 2 heaped tablespoons of chickpea flour (any other, or millet flakes)
• 2 tablespoons of ground linseed + 2 tablespoons of hot water or a kindergarten egg (then, of course, they will not be vegan)
• 3 tablespoons of soy sauce (gluten-free if the dish is to be gluten-free)
• chili or cayenne pepper

Preparations:

• Shred the tofu thoroughly with a fork.
• Grate the carrots on a medium-mesh grater, chop the onion very finely.
• Add spices, ground linseed with water, soy sauce, chickpea flour, pumpkin seeds and chopped chives.
• Mix the whole thing, knead it firmly and set aside for 15 minutes for the mass to set.
• Form small oval cutlets and fry on both sides (without breading) in a well-heated pan, using a small amount of oil.

Apple and Beets fritters

Ingredients:

• 3 beets
• 1 apple
• 2 tablespoons of wheat flour
• 1 egg
• 1 packet of goat cheese for spreading

Preparation:

• Boil the beets in jackets (about 45 minutes).
• After cooking, peel, grate, add the grated apple, add a heaped tablespoon of wheat flour, 1 egg, pepper and salt to taste, mix.
• Arrange the pancakes in a hot pan with olive oil and fry.
• They taste delicious with goat cheese or ordinary sandwich cheese and arugula.

White cabbage fritters

Ingredients:

• 1/4 head of white cabbage
• 1 medium potato
• 2 tablespoons of wheat flour
• 1 egg
• frying fat
• salt and pepper to taste

Preparation:

• Finely chop the cabbage, pour chilly water, add a tablespoon of salt, and cook it al dente (about 3-4 minutes from boiling).
• Drain the cabbage, squeeze it well, put it in a bowl.
• Add coarse-meshed potato, flour, egg, spices, and mix.
• Fry the pancakes in hot fat until golden brown.
• Serve with your favorite toppings.

Kohlrabi and spring beet fritters

Ingredients:

• 14 oz of young kohlrabi
• 6-8 oz of young  beet leaves
• 1 small white onion
• 1 egg
• 1 tablespoon of wheat flour
• 1/2 teaspoon of garlic powder
• salt to taste
• pepper

Preparation:

• Peel the kohlrabi, grate the coarse mesh, sprinkle with salt, and set aside for 10 minutes.
• Pour off the juice. Chop the rinsed beetroot and fry it in a little oil.
• Add the fried beetroot to the squeezed kohlrabi.
• Add the rest of the ingredients, mix and season.
• Fry in oil for a few minutes on each side.