Veggie Fritters With Harissa

Spiced root vegetable fritters with harissa and lime yogurt

  • serves 4
  • Easy

Check out these spicy veggie fritters with punchy harissa yogurt. These fritters pack plenty of flavour and make for a great snacking recipe



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


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


  • greek yogurt 100g
  • rose harissa 2 tbsp
  • lime ½, 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.

Try one of our other vegetarian entertaining recipes here...

Best Vegetarian Canapés For Cheese, Onion and Potato Pie Recipe

Nutritional Information

  • Kcals 384
  • Fat 19.4g
  • Saturates 3.6g
  • Carbs 36g
  • Sugars 10.8g
  • Fibre 10g
  • Protein 11.2g
  • Salt 0.7g