Try these vegetable fritters, then check out our leek fritters, pea fritters, cauliflower fritters and courgette fritters, plus discover more vegetable fritter recipes.


  • for deep frying vegetable oil
  • to serve chives, snipped


  • 300g waxy potatoes
  • 200g celeriac, coarsely grated
  • 2 (about 250g) parsnips, coarsely grated
  • 1 large (about 250g) beetroot, coarsely grated
  • 2 tsp cumin seeds, toasted
  • 1 tsp mustard seeds, toasted
  • 2 eggs, beaten
  • 2 tbsp  plain flour


  • 100g greek yogurt
  • 2 tbsp rose harissa
  • ½ lime, zested and juiced


  • STEP 1

    Cook the potatoes for 10 minutes in salted boiling water, then cool and grate coarsely.

  • STEP 2

    Combine all the fritter ingredients in a large bowl and season well. In a separate bowl, combine the ingredients for the yogurt with 2-3 tbsp of cold water to slacken it to a double cream consistency.

  • STEP 3

    Fill a large frying pan with vegetable oil to a depth of 2cm, and heat until a cube of bread browns in 30 seconds.

  • STEP 4

    Divide the fritter mixture into 16 roughly equal fritters and fry in batches, flattening them a little with a spatula as you do so. Cook for 5-6 minutes on each side, until crisp, golden and cooked through. Drain on kitchen paper and keep warm in a low oven while you fry the rest.

  • STEP 5

    Serve with the harissa and lime yogurt, and a sprinkling of chives.


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