Quick & Healthy Vegetable Fritters (with a Freezer Staple!)
I almost always have a bag of frozen veg in my freezer, and as a nutritionist, I lean on them as a fantastic source of nutrients.
Vegetables destined for the freezer are picked at their peak ripeness and flash-frozen within hours, a process that locks in their vitamins and minerals. This means they are often just as—and sometimes even more—nutrient-dense than fresh vegetables that have travelled long distances or sat on a shelf.
They are convenient, cost-effective, and reduce food waste. This recipe for vegetable fritters is one of my favourite ways to transform a simple bag of frozen mixed vegetables into a crispy, savoury, and deeply satisfying meal that the whole family will love.
Easy Vegetable Fritters Recipe
Yields: 14-16 fritters Prep time: 10 minutes Cook time: 15-20 minutes
Ingredients
500g frozen mix vegetables defrosted
1 can of chickpea
120g yogurt
3 eggs, beaten
Finely grated zest of 1 large lemon (optional)
Salt and black pepper
3 tbsp Italian herbs
100g plain flour
1 ½ tsp baking powder
200g feta, broken into 2cm pieces
800 ml oil for frying (optional)
Method
In a large bowl, lightly mash the vegetables and chickpeas with a potato masher until partially broken down. (For a finer texture, you can pulse them briefly in a food processor).
Stir in the yogurt, eggs, lemon zest, salt, and black pepper until well combined.
Add the Italian herbs, flour, and baking powder, and mix until just combined—be careful not to overmix. Gently fold in the feta.
To cook the fritters: Heat a generous layer of oil in a large frying pan or skillet over medium-high heat. (Alternatively, preheat a barbecue flat plate and brush it with oil).
Once the oil is hot, use two dessert spoons to form rough balls of the mixture (about 4cm wide). Carefully place them in the pan.
Fry for 3-4 minutes, turning once, until golden-brown and cooked through. Work in batches to avoid overcrowding the pan. (If the fritters are browning too quickly, lower the heat to ensure they cook through to the centre).
Transfer the cooked fritters to a plate lined with paper towel to drain.
Serve warm with lemon wedges on the side for squeezing or with a yogurt dip.