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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.

Preparation time


40 g cheddar cheese, grated
225 ml flour, sifted
1 Knorr Three Cheese Sauce
2 eggs
125 ml buttermilk
30 ml fresh parsley, finely chopped
1 avocado, finely diced
red onion, finely chopped
2 tomatoes, finely chopped
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 Parmesan cheese, grated
Robertsons freshly ground Black Pepper

Preparation method

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 Three Cheese 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 and a generous grinding of Robertsons Black Pepper.

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