Life’s batter with fritters, Chef! Grated zucchini, potato & onion fritters are fried until golden, then plated up next to crispy chickpea, balsamic vinegar-pickled onions, greens & Italian-style hard cheese ribbons. To take this meal from great to fabulous, we’ve added a parsley-infused yoghurt for dipping.
Easy Veggie Fritters & Herbed Yoghurt
Easy Veggie Fritters & Herbed Yoghurt
with Italian-style hard cheese & a chickpea salad
Hands on Time: 35 - 50 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Baby Marrow
- Balsamic Vinegar
- Chickpeas
- Flour Mix
- Fresh Parsley
- Italian-style Hard Cheese
- Low Fat Plain Yoghurt
- Onion
- Potato
- Salad Leaves
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Egg/s
- Paper Towel
- Tea Towel
- Seasoning (salt & pepper)
BALSAMIC Onion
In a bowl, combine a ¼ of the Onion, the balsamic vinegar, and seasoning. Set aside in the fridge.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
FRITTER PREP
Grate the baby marrow and the Potato, and place in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid. Place the drained veggies in a bowl. Add 1 egg, the remaining onion (to taste), the flour, and seasoning. Mix until combined. Set aside.
FRITTERS
Return the pan, wiped down, to medium-high heat with enough oil to cover the base. Carefully drop tablespoon-sized balls of batter into the hot oil and cook until crisp and golden, 4-5 minutes. Remove from the pan and drain on paper towel.
FRESH SALAD
To the bowl with the Onion and the vinegar, add the Chickpeas, the salad leaves, and the cheese. Toss to combine and season. In a small bowl, combine the yoghurt and ½ the parsley.
DINNER IS READY
Plate up the fritters. Side with the chickpea salad and the parsley-yoghurt for dipping the fritters. Garnish with the remaining parsley. Nice one, Chef!
BALSAMIC Onion
In a bowl, combine a ¼ of the Onion, the balsamic vinegar, and seasoning. Set aside in the fridge.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
FRITTER PREP
Grate the baby marrow and the Potato, and place in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid. Place the drained veggies in a bowl. Add 1 egg, the remaining onion (to taste), the flour, and seasoning. Mix until combined. Set aside.
FRITTERS
Return the pan, wiped down, to medium-high heat with enough oil to cover the base. Carefully drop tablespoon-sized balls of batter into the hot oil and cook until crisp and golden, 4-5 minutes. Remove from the pan and drain on paper towel.
FRESH SALAD
To the bowl with the Onion and the vinegar, add the Chickpeas, the salad leaves, and the cheese. Toss to combine and season. In a small bowl, combine the yoghurt and ½ the parsley.
DINNER IS READY
Plate up the fritters. Side with the chickpea salad and the parsley-yoghurt for dipping the fritters. Garnish with the remaining parsley. Nice one, Chef!
ONIONS
In a bowl, combine a ¼ of the onions, the balsamic vinegar, and seasoning. Set aside in the fridge.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
FRITTER PREP
Grate the baby marrow and the Potato, and place in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid. Place the drained veggies in a bowl. Add 2 eggs, the remaining onion (to taste), the flour, and seasoning. Mix until combined. Set aside.
FRITTERS
Return the pan, wiped down, to medium-high heat with enough oil to cover the base. Carefully drop tablespoon-sized balls of batter into the hot oil and cook until crisp and golden, 4-5 minutes. Remove from the pan and drain on paper towel.
FRESH SALAD
To the bowl with the onions and the vinegar, add the Chickpeas, the salad leaves, and the cheese. Toss to combine and season. In a small bowl, combine the yoghurt and ½ the parsley.
DINNER IS READY
Plate up the fritters. Side with the chickpea salad and the parsley-yoghurt for dipping the fritters. Garnish with the remaining parsley. Nice one, Chef!
ONIONS
In a bowl, combine a ¼ of the onions, the balsamic vinegar, and seasoning. Set aside in the fridge.
CRISPY Chickpeas
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the Chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
FRITTER PREP
Grate the baby marrow and the Potato, and place in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid. Place the drained veggies in a bowl. Add 2 eggs, the remaining onion (to taste), the flour, and seasoning. Mix until combined. Set aside.
FRITTERS
Return the pan, wiped down, to medium-high heat with enough oil to cover the base. Carefully drop tablespoon-sized balls of batter into the hot oil and cook until crisp and golden, 4-5 minutes. Remove from the pan and drain on paper towel.
FRESH SALAD
To the bowl with the onions and the vinegar, add the Chickpeas, the salad leaves, and the cheese. Toss to combine and season. In a small bowl, combine the yoghurt and ½ the parsley.
DINNER IS READY
Plate up the fritters. Side with the chickpea salad and the parsley-yoghurt for dipping the fritters. Garnish with the remaining parsley. Nice one, Chef!
Frequently Asked Questions
What is the preparation time for Easy Veggie Fritters & Herbed Yoghurt?
The preparation time for Easy Veggie Fritters & Herbed Yoghurt with Italian-style hard cheese & a chickpea salad is between 35 and 50 minutes.
What is the total time required to make Easy Veggie Fritters & Herbed Yoghurt with Italian-style hard cheese & a chickpea salad?
The total time required to make Easy Veggie Fritters & Herbed Yoghurt with Italian-style hard cheese & a chickpea salad is between 40 and 55 minutes.
How many servings does Easy Veggie Fritters & Herbed Yoghurt provide?
4 servings
What are the main ingredients in Easy Veggie Fritters & Herbed Yoghurt?
Baby Marrow, Balsamic Vinegar, Chickpeas, Flour Mix, Fresh Parsley, Italian-style Hard Cheese, Low Fat Plain Yoghurt, Onion, Potato, Salad Leaves
What is the nutritional information of Easy Veggie Fritters & Herbed Yoghurt?
Calories: 627, Carbs: 94 grams, Fat: grams, Protein: 30.2 grams, Sugar: 16.9 grams, Salt: 445 grams
How do I prepare Easy Veggie Fritters & Herbed Yoghurt?
FRITTER PREP: Grate the baby marrow and the potato, and place in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid. Place the drained veggies in a bowl. Add 1 egg, the remaining onion (to taste), the flour, and seasoning. Mix until combined. Set aside. BALSAMIC ONION: In a bowl, combine a ¼ of the onion, the balsamic vinegar, and seasoning. Set aside in the fridge. CRISPY CHICKPEAS: Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season. FRITTERS: Return the pan, wiped down, to medium-high heat with enough oil to cover the base. Carefully drop tablespoon-sized balls of batter into the hot oil and cook until crisp and golden, 4-5 minutes. Remove from the pan and drain on paper towel. FRESH SALAD: To the bowl with the onion and the vinegar, add the chickpeas, the salad leaves, and the cheese. Toss to combine and season. In a small bowl, combine the yoghurt and ½ the parsley. DINNER IS READY: Plate up the fritters. Side with the chickpea salad and the parsley-yoghurt for dipping the fritters. Garnish with the remaining parsley. Nice one, Chef!
What should be prepared from my kitchen to make Easy Veggie Fritters & Herbed Yoghurt?
Baby Marrow, Balsamic Vinegar, Chickpeas, Flour Mix, Fresh Parsley, Italian-style Hard Cheese, Low Fat Plain Yoghurt, Onion, Potato, Salad Leaves
How many calories does Easy Veggie Fritters & Herbed Yoghurt have?
627 calories
How much fat content does Easy Veggie Fritters & Herbed Yoghurt have?
grams
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