Easy Vegetable Fritters

I made these for two girlfriends who were coming over for a very casual late Saturday afternoon lunch. I served the fritters with a big side salad of spinach, cherry tomato, avocado and pine nuts with a lemon juice and olive oil dressing. Light and delicious! Makes approx 10 small fritters.


  • 1 clove garlic minced
  • ½ small onion
  • 1 large carrot grated
  • 1 zucchini grated
  • ½ can chickpeas pureed into a paste in a food processor
  • 3/4 block haloumi cheese grated
  • 1 egg plus 1 egg white beaten
  • ½ tbsp lemon juice
  • ¼ cup low fat milk
  • Approx 2 tsp grated lemon zest
  • ½ cup chopped coriander
  • Salt and pepper
  • Red pepper flakes
  • Olive oil
  • Approx ¼ cup quinoa flour (or substitute for another flour)


Grate the carrot, zucchini and haloumi cheese and set aside. In a large fry pan sauté the onion and the minced garlic with a bit of olive oil until soft on low heat. Then add the carrot, zucchini and cheese and fry until golden. Remove from heat.

Place the chickpea paste in a medium sized mixing bowl and add in the beaten egg and milk. Place the ingredients from the pan into the bowl and then add the coriander, a sprinkle of red pepper flakes and lemon juice and grated lemon zest. Mix ingredients together with a large spoon. Once ingredients are combined slowly add in the flour ensuring to stir through each time to get the batter to desired consistency, you want it quite thick – not too runny like pancake mixture.

Heat a large non-stick fry pan on medium heat and plop palm sized mixtures of the batter down in the pan. Cook for approximately 5-10 minutes or until batter starts to bubble on top, flip and cook other side. You want the fritters to be golden on each side.


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