Veggie Fritters

Veggie Fritters

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Using corn, marrows and carrots, create these tasty vegetable fritters and for extra flavour serve with a home-made salsa.

  • Recipe serves4-6
  • Preparation time15 minutes
  • Cooking time20 minutes


  • 40 g cheddar cheese, grated
  • 225 ml Flour, sifted
  • 1 KNORR Cheese and Peppercorn Sauce
  • 2 Eggs
  • 125 ml Buttermilk
  • SALSA:
  • 30 ml fresh Parsley, finely chopped
  • 1 Avocado, finely diced
  • ½ Red onion, finely chopped
  • 2 Tomatoes, finely chopped
  • ½ Lime, juiced
  • 1 Small red pepper, diced
  • 500 ml Frozen corn, thawed
  • 2 Small carrots, peeled and grated
  • 2 Medium babymarrows, grated
  • 45 ml Oil, for frying
  • 125 ml Grated Parmesan cheese


  • Mix all the salsa ingredients together in a bowl.
  • Cover and refrigerate.
  • Preheat oven to 160°C.
  • Using your hands, squeeze out excess moisture from baby marrow.
  • Place in a large bowl.
  • Add carrot, corn, red pepper, parmesan and cheddar.
  • Mix until well combined.
  • Stir in flour and the packet contents of the KNORR Cheese & Peppercorn Sauce.
  • Whisk eggs, buttermilk and salt and pepper together in a jug.
  • Add to vegetable mixture and mix until well combined.
  • Heat half the oil in a large, non-stick frying pan over medium heat.
  • Use ¼ cup as a measuring guide for the fritters when pouring the mixture into the pan.
  • Cook for 4 minutes each side or until golden and firm Transfer to a wire rack and keep warm in oven while cooking remaining fritters.
  • Serve with salsa