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Vegetable Fritters
  • 2 large potatoes, peeled and grated
  • 1 medium carrot, peeled and grated
  • 2 medium zucchinis, grated
  • 125g can sweetcorn, drained
  • 1 small onion, chopped
  • 1/2 cup self-raising flour
  • 1/4 cup chopped parsley
  • 3 eggs, separated
  • 1 tablespoon olive oil
  1. Place potato, carrot and zucchini in a colander, pressing to remove excess moisture.
  2. Add to a medium sized bowl, with corn, flour, parsley and egg yolks, stirring to combine.
  3. Place egg whites in a second bowl, beat until stiff peaks form, add to vegetable mixture.
  4. Heat a large non-stick frypan, brushed with olive oil, over medium heat, add 1/3 cup of mixture and cook for 5 minutes, cooking a few at a time. Turn and cook for a further 5-8 minutes.
  5. Repeat until all of the mixture is cooked.
  6. Serve with green salad.


  • Serve with poached egg and bed of spinach for breakfast.

Storage Suggestions

The recipe will make 12 fritters. Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Grater
  • Colander
  • Paper towel
  • Medium-sized bowls
  • Whisk or egg beater
  • Large non-stick frypan
  • Pastry brush
  • Egg flip

Nutrition Information

372g Quantity per serving Quantity per 100g
Energy 1168kJ 314kJ
Protein 11.1g 3.0g
Fat, total 8.3g 2.2g
— Saturated 1.5g 0.4g
Carbohydrate 36.5g 9.8g
— Sugars 6.8g 1.8g
Fibre 6.0g 1.6g
Sodium 258mg 69mg