Looking for something different for lunch or breakfast. These vegetable fritters are the perfect solution. Today I have paired them with avocado, cream cheese and smoked salmon, but there are so many other ways to eat them. Experiment with your favourite combinations.
Lose the toast for breakfast - stack these vegetable fritters and serve them with a poached egg on top for a breakfast with a difference. You can eat them as a snack with a tasty tstsiki or a delicious hummus, or serve with a leafy salad and a mango or tomato salsa. Whichever way you choose, fritters always benefit from a squeeze of lemon just before serving.
Preparation takes only a few minutes. Grate your veges and squeeze out the excess water that comes out of them. I do this by placing them in a sieve and pressing down until all the water has been released. Once they are nice and dry, add the 2 tablespoons of flour and salt and cracked black pepper. Mix in the egg yolks and whip up the egg whites until stiff. Fold these in and get cooking. It's best to use a medium heat for pan frying the vegetable fritters as high heat will cause the surface to brown and harden too quickly. Allow the fritters to fry without moving them for about 3 to 4 minutes on each side.
Enjoy.... and if you have any great combinations, please share them with us and add to the comments below.
