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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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These veg-packed fritters are a delicious way to use up any spare odds and ends in your fridge. Served with vibrant beetroot hummus, these fritters are a splash of flavour and colour to brighten any day.
1 Put the flour in a large bowl. Add the egg and the milk and whisk until combined and smooth. Add the parmesan and ground coriander. Season. Stir to combine. Divide the batter into three equal portions. Place each portion of batter in a bowl. Add corn to one bowl, carrot to the second bowl and zucchini to the third bowl. Stir each portion to combine and create three separate fritter batters.
2 Heat a little of the oil in a large non-stick frying pan over medium heat. To cook four fritters, spoon heaped tablespoons (about ¼ cup each fritter — you get four fritters per batter) of corn batter, around edge of pan. Cook for 2 minutes, or until golden underneath. Turn fritter, flatten with a spatula, and cook for a further minute, or until browned and cooked through. Transfer to a plate lined with a paper towel to drain. Repeat with the remaining carrot and zucchini batters, topping up and reheating oil between batches if necessary, to make 12 fritters in total.
3 To make the hummus: Process beetroot and hummus in a small blender or food processor until combined and smooth. Spoon into a serving bowl. Sprinkle the hummus with pistachio.
4 Arrange the cos lettuce and the fritters on a large serving platter. Serve with beetroot dip and lemon.
Calories 508 cal
Kilojoules 2132 kJ
Total fat 25.0 g
Saturated fat 5.1 g
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Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.
You say combine flours but there is only one.
Hi Katy. Thanks for pointing that out. The recipe may have been changed at some point. I have updated the instructions to reflect the ingredients list.