This crispy vegetable fritters recipe from Colin McGurran will make a superb snack when served with a variety of dips. A great recipe for getting kids to enjoy greens

Pour the oil into a pan to a depth of approximately 2 1/2 cm. Heat the oil until it is just beginning to smoke
Meanwhile, mix together the flour, paprika and cayenne pepper in a large bowl. Add the cauliflower, broccoli and carrots and mix with your hands to get the vegetables nicely coated
Once the oil is hot enough, remove a couple of the florets from the bowl (it's best to fry in batches), shake off the excess flour and lower into the oil. Fry until golden, remove and place on kitchen towel to absorb the excess oil
Checking deep frying oil
Check your oil is hot enough for frying by dipping a wooden chopstick into the pan. If bubbles form around the chopstick, you're ready to cook
Serve the fritters warm with a slice of lemon and a pinch of salt
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These crispy vegetable fritters will go down a storm with kids, served as they are or with a variety of delicious dips

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