Crispy vegetable fritters

by Colin McGurran
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servings4
30 minutes

Ingredients

  • 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

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
4
Serve the fritters warm with a slice of lemon and a pinch of salt
  • 1 lemon, sliced
  • 1 pinch of salt