Prep 25 mins
Cook 15 mins
These fritters are delicious with a simple cheese sauce. Use as a side dish, a toddlers meal or as a snack. Any leftover fritters can be placed between sheets of greaseproof paper in a plastic food bag and frozen for up to 6 weeks
- 4 potatoes (grated)
- 2 carrots (gated)
- 1 zucchini (grated)
- 1⁄2 onion (grated)
- 2 eggs (Lightly beaten)
- 1 teaspoon garlic
- 1 tlbsp fresh herb (eg parsley, dill, rosmary ect, chopped finely)
- 1⁄2 cup flour
- 1⁄2 cup milk
- 1 tablespoon oil
- Place potatoe, carrot, zucchini and onion in a bowl and combine.
- Place eggs, garlic, herbs, flour and milk in a seperate bowl and whisk until smooth. Pour egg mixture into vegie mix to combine.
- Heat oil in a frypan over a medium heat. Dollop 2-3 talbespoons of mixture into pan, flatten slightly and cook for 2 mins on each side or until cooked and golden. Drain on a paper towel before serving.
Mmmmm. I will make this again. Ate with yogurt cumin sauce. its great!