Since I got my newest kitchen gadget, I’ve been spiralising every vegetable I can lay my hands on.
Carrots, courgettes, cucumbers, parsnips – they’ve all fallen victim to my spiraliser’s handiwork.
This recipe, though, was particularly spiralicious (sorry!)
These spiralised vegetable fritters would be perfect as a soup side, a base for more vegetables, like avocado (pictured), or topped with a sneaky slice of mozzarella.
Here’s the recipe, why not give them a go?
Ingredients (makes 6 fritters)
- 1 carrot, spiralised (or grated, if you don’t have a spiraliser)
- 1 courgette, spiralised (or grated, if you don’t have a spiraliser)
- 2 spring onions, sliced
- 8 sundried tomatoes, finely chopped
- 2 eggs
- 1 tbsp of polenta
- olive oil, for frying
Spiralise (or grate) the carrot and courgette, and chop the spring onions and sundried tomatoes. Place all of the ingredients in a mixing bowl, crack in the eggs and add the polenta. Mix all of the ingredients together well while warming the olive oil in a frying pan over a medium heat.
Using your hands, shape the mixture into six fritters. Fry the fritters in the olive oil for approximately four minutes on each side, or until nicely browned. Take care when flipping the fritters – they’re pretty delicate until browned on both sides! I’d recommend using a large fish slice to flip them halfway through cooking.
Once cooked, serve the fritters warm, or leave to cool and save in the fridge for later.