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!
BRUSSELS SPROUTS AND ZUCCHINI FRITTERS
- 6 brussels sprouts, thinly sliced
- 1 (250 g) medium zucchini, grated
- 2 spring onions, sliced (greens only)
- 3 garlic cloves, minced
- 180 g halloumi, grated
- 2 eggs
- 1/4 cup (45 g) potato starch
- 1/4 cup (45 g) buckwheat flour
- handful of fresh basil leaves, chopped
- 1 teaspoon smoked paprika
- olive oil to pan fry
- aioli and salad greens, to serve
- Set aside grated zucchini for 10 minutes. Squeeze as much liquid as you can from it and drain.
- 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. If the batter is too dry, add a tablespoon or two of water.
- 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.