Experience the delightful crunch of these vegetable fritters, brimming with the wholesome goodness of asparagus, carrots, and potatoes. Infused with aromatic herbs and a hint of chilli, these fritters make for a fantastic appetizer or a light meal. Goes well paired with creamy hummus and soy yogurt.
Ingredients
Makes 10 Fritters
Asparagus 5 spears
Carrot 2, medium
Potato 3, ~600g or 21 oz
Red Onion 1 small
Red Chilli 1
Fresh Dill 3 tbsp chopped
Fresh Parsley 3 tbsp, chopped
Salt 1 pinch
Flour 60g or 2 oz
Water 100ml or 3.4 fl oz
Olive Oil 1 tbsp
Allergens: Gluten, Soy (if using soy yoghurt)
Method
Begin by grating the asparagus, carrots, and potatoes. Once grated, transfer them to a clean kitchen towel.
Gather the edges of the towel to form a pouch and squeeze out as much liquid as you can from the grated vegetables. This step is crucial as it ensures your fritters won’t be soggy.
Transfer the squeezed vegetables to a large mixing bowl. Add in the diced onion, chopped chilli, dill, parsley, salt, and flour. Mix well. Gradually add water, stirring continuously to form a thick but moist batter.
In a skillet, heat olive oil over medium heat. Once hot, scoop spoonfuls of the batter into the skillet, flattening them into disc shapes. Fry each fritter for about 3 to 5 minutes on each side or until they are golden brown.
Transfer the fried fritters to an air fryer. Set the temperature to 200°C and air-fry the fritters until they turn extra crispy, about 7-10 minutes.
Once done, place the fritters on a serving plate. Serve each fritter with a teaspoon of hummus and a dollop of soy yogurt on the side. Garnish with a sprinkle of dill or parsley if desired.
Nutritional Information
Per Serving
KCAL: 87.3 | PRO: 2g | CARB: 15.8g | FAT: 1.7g | FIBRE: 1.9g