Veggie Fritters
10 mins
15 mins
25 mins

A selection of vegetables lightly seasoned and tossed in a crisp gluten free batter. 

Created by:: Laurena @LifeDietHealth
  • 2 medium onions thinly sliced and halved
  • 6 medium carrots grated and squeezed keep the juice (drink it)
  • 1 large aubergine grated (or finely chopped)
  • 2 sticks kale (de-ribbed and chopped)
  • 1 medium courgette grated
  • 1 teaspoon garlic granules
  • 1 teaspoon black pepper
  • 0.5-1 teaspoon salt (we use pink Himalayan)
  • 4-6 tablespoons gram flour (rice or wheat flour can also be used)
  • oil of choice
  1. Put all the vegetables in a large bowl and mix well together.

  2. Add the garlic, pepper and salt and stir through the mixture.

  3. Gradually add the flour and mix (by hand is easier although messy)! You are looking for a sticky consistency which holds together when you gently squeeze a small handful.

  4. It is preferable to start these in oil, then bake,: but you can just fry them, or just bake them too! Heat your oil and add tablespoon sized amounts to the pan - squeeze them together to make flat fritter shapes. I managed to cook five at once in a medium sized pan. Gently flip them over when you can see them browning underneath. Cook in batches and put in the oven on a medium heat while you make the rest. Alternatively put a non-stick mat on a baking tray and add tablespoons of the mix, pressing each one down to make a flat shape. Bake for 20-25 minutes on a medium heat.

  5. Enjoy!

Tips & Storage