A great summer dish that makes use of practically any vegetables you have lying around!
These fritters are particularly delicious served as a starter with minted crème fraîche or yoghurt.
I did a bit of a garden raid and courgette, carrots, onion, radishes, beetroot and mint all made their way into these fritters. Later in the season vegetables such as fennel and French beans can also feature in batches of fritters.
I pan-fried most of these but also cooked several on small squares parchment in the air-fryer: of course, frying adds that extra flavour, mouth-feel and texture, but air-frying worked really well too.
Frying the rainbow garden fritters
These fritters can also be made in advance and frozen or chilled until needed. Simply reheat in the oven a set to 200°C for about 10 minutes.
Recipe: rainbow garden fritters – makes about a dozen
Rainbow garden fritters
- 1 medium carrot
- 3 radishes
- 1 medium beetroot, any colour
- 1 small courgette, any colour
- 2 cloves garlic, peeled and crushed
- handful of fresh mint, finely chopped
- 2 tablespoons plain flour
- 1 medium egg
- salt and pepper to season
- 2-3 tablespoons vegetable oil for frying
(1) Peel the vegetables and grate them coarsely onto a clean tea towel. Wrap the tea towel up and squeeze tightly over the sink to extract as much of the liquid as you can. Empty the grated vegetables into a bowl.
(2) Crush the garlic and add to the bowl along with the mint, flour, egg and seasoning. Mix well to give a thick batter.
Mixture for rainbow garden fritters
(3) Add the oil to a frying pan and heat gently. Add tablespoons of the mixture to the pan and fry for 3-4 minutes until golden and slightly tinged on the base. You might need to do this in batches.
(4) Turn over and cook on the other side for another 3-4 minutes, before placing on kitchen towel and transferring to a serving plate.
Rainbow garden fritters
