Vegetable Breakfast Fritters Recipe
This is my favourite dish to have for breakfast! I can’t stand normal breakfast food, but I find these little fritters hit just the right spot for breakfast, brunch or lunch. I usually make them vegetarian, but you could add cooked, diced bacon if you wish. You can pretty much use whatever vegetables you like in these and they’re a great way to use up leftover vegies, but be careful about using corn (once a kernal popped into my eye!) and I’ve found sweet potato isn’t very nice.
- 3 medium-large potatoes, grated, excess moisture squeezed out
- 1 carrot (I used a white, yellow and orange dutch carrot, so 3 is about the equivilent), grated
- 1 zucchini, grated, excess moisture squeezed out
- 1/2 brown onion, or 2-3 spring onions, finely diced/sliced
- 1/2 cup capsicum, finely diced
- 1/2 cup cheddar cheese, grated
- 1 egg, lightly whisked
- Salt and pepper, to taste
- 3 tablespoons olive oil
Preheat your oven to 180 degrees celcius fan forced.
Put all your prepped vegetables, salt and pepper into a big bowl and mix well with your hands. Add the cheese and mix again, then the egg and mix well to combine. It’s best to work quickly and not let the mixture rest, as more moisture comes out of the potatoes and zucchini and by the end you still need to squeeze some out.
Heat a pan over medium-high heat and add a tablespoon of olive oil, swirling it around the pan. Gently shape a heaped tablespoon full of the mixture into a disc and place the fritter gently into the pan. Cook for 4 minutes on each side or until golden and crisp. Remove with a slotted spoon and drain on paper towel, then place on a baking tray. Continue to cook the fritters, in 2-3 batches until you have used up all the mix, adding oil each time if the pan is too dry (they don’t cook as well in a dry pan).
Once all your fritters are on the baking tray, place it into the over for 10-15 minutes or until the potato is nice and tender. Enjoy with barbeque sauce or by themselves sprinkled with a little parsley.