In our home, a savoury fritter packed with vegetables, herbs and egg is one of the quickest back up meals I cook when I am devoid of time or energy. It all started with a simple corn fritter decades ago. From there it evolved to a corn and zucchini fritter and then things kind of got really adventurous going forward. A vegetable slaw fritter and a noodle fritter became regulars in our lunchbox and after school meals. From a hot savoury weekend breakfast to lifesavers revived from the freezer, the humble fritter has so many glory moments.
Usually I follow a base recipe of two vegetables that have a good amount of liquid content, lots of herbs, eggs, cheese, flour as a binder and a dash of more liquid to bring it all together. For that reason a zucchini is an ideal choice as it has a high water content and I don’t squeeze it all out when mixing the fritter. Inspired by an old Donna Hay recipe from her Fresh And Light magazine series, I find this fritter to be another nourishing way to pack brussels sprouts in your diet. I have adapted the recipe to suit our palate and the ingredients in my pantry to very good effect. I believe this version is heaps bigger on flavour and yet light and gluten free. The potato starch is a miracle ingredient for light and fluffy textures. Topped with a poached egg, it would make a beautiful and complete meal on any given day.
A few things to bear in mind when making a fritter. Make sure the batter is thick and dollop-able. Pan fry on a gentle heat occasionally adjusting from low to medium and back again to avoid burning the outsides too quickly while the inside remains raw. Give it a go and let me know what you think!
Recipe adapted from Donna Hay Fresh + Light Vol 1.
- 6 brussels sprouts, thinly sliced
- 1 medium zucchini (250g), grated
- 2 spring onions, sliced (greens only)
- 3 garlic cloves, minced
- 180g halloumi, grated
- 2 eggs
- 1/4 (45g) cup potato starch
- 1/4 cup (45g) buckwheat flour
- handful of fresh basil leaves, chopped
- 1 teaspoon smoked paprika
- olive oil to pan fry
- aioli and salad greens, to serve
- Place brussels sprouts, zucchini, spring onion, garlic, halloumi, egg, potato starch, buckwheat, basil and paprika in a large bowl. Mix well to form a thick batter.
- Drizzle a tablespoon or two of olive oil in a large frying pan on medium. Dollop the batter in two heaps, flattening each to about 10-12cm in diameter. Reduce heat to medium-low and cook the fritter for a couple of minutes on each side, turning carefully to ensure it is evenly browned.
- Repeat with remaining batter.
- Serve fritters on a bed of greens with some homemade aioli or mayonnaise.
Potato starch and buckwheat can be swapped for regular flour or plain gluten free flour.
Potato starch can be replaced with cornflour but the result might not be as soft and fluffy as this version.