Crispy vegetable fritters
Item 1 of 1
This crispy vegetable fritters recipe from Colin McGurran will make a superb snack when served with a variety of dips. It is a great recipe for getting kids to enjoy their greens.
First published in 2015
discover more:
Ingredients
Metric
Imperial
- 200g of cauliflower florets
- 200g of broccoli florets
- 200g of carrots, sliced
- 500ml of sunflower oil, for frying
- 170g of plain flour
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 lemon, sliced
- 1 pinch of salt
SAVE RECIPE
Method
1
Pour the oil into a pan to a depth of approximately 2.5cm. Heat the oil until it is just beginning to smoke
- 500ml of sunflower oil, for frying
2
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
- 170g of plain flour
- 1 tsp paprika
- 1 tsp cayenne pepper
- 200g of cauliflower florets
- 200g of broccoli florets
- 200g of carrots, sliced
3
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
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024