These crispy fritters are a delicious way to make use of leftover veggie scraps like carrot tops, broccoli stems, and herb stalks. They’re quick, customisable, and work as a snack, side, or light main meal.
Ingredients:
- 100g finely chopped veggie scraps (such as carrot tops, broccoli stems, cauliflower leaves, kale stems, and herb stalks)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 75g plain flour
- 1 large egg (or 1 flax egg for a vegan version: 1 tbsp ground flaxseed + 3 tbsp water)
- Salt and pepper to taste
- 1/2 teaspoon paprika or your favourite seasoning
- Olive oil for frying
Optional Add-Ins:
- Fresh herbs like parsley, coriander, or chives
- A handful of grated cheese for extra richness
- A dash of chili flakes for a hint of heat
Method:
- Prepare the Veggies: Finely chop your veggie scraps into small, even pieces to help them blend well into the batter.
- Make the Batter: In a large mixing bowl, combine the chopped veggie scraps, onion, garlic, flour, egg, salt, pepper, and any optional seasonings or add-ins. Stir until a thick batter forms. If the batter is too thick, add a splash of water; if it’s too thin, sprinkle in a bit more flour.
- Fry the Fritters: Heat a tablespoon of olive oil in a large frying pan over medium heat. Drop spoonfuls of batter into the pan and flatten them slightly to form patties. Cook for 3-4 minutes on each side or until golden and crispy.
- Drain & Serve: Once cooked, place the fritters on a plate lined with kitchen paper to drain any excess oil.
Serving Suggestions:
These fritters are delicious on their own or served with a dollop of yogurt, sour cream, or your favourite dipping sauce. They’re also great in wraps, over salads, or as a unique side dish!
Enjoy the sustainable, zero-waste deliciousness! 🌱