Olive Magazine
Veggie Fritters With Harissa

Vegetable fritters

Published: January 5, 2018 at 6:52 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

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

  • Vegetarian
Nutrition:
NutrientUnit
kcal384
fat19.4g
saturates3.6g
carbs36g
sugars10.8g
fibre10g
protein11.2g
salt0.7g
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Try these vegetable fritters, then check out our leek fritterscauliflower fritters and courgette fritters.

Ingredients

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

FRITTERS

  • 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

HARISSA AND LIME YOGURT

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

Method

  • 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.

Best Vegetarian Canapés For Cheese, Onion and Potato Pie Recipe
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