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Curried Veggie Fritters

This recipe is a great way to use up leftover veggies you may have in the fridge. Get creative and switch it up with whatever vegetables you have on hand. From our kitchen to yours, enjoy!


1 russet or sweet potato , peeled

1 zucchini 1/2 large onion 2 medium carrots 1 cup frozen corn 1/4 cup whole-wheat flour 1 Tablespoon curry powder 1 teaspoon smoked paprika 1 tsp fine sea salt 1 egg , lightly beaten Peanut oil for frying

Instructions: Grate the potato, zucchini, onion, and carrots into a large bowl. Wrap grated vegetables in a clean dishtowel and squeeze out excess liquid. Transfer back to the large bowl and add the corn, flour, curry powder, smoked paprika and salt and toss to coat. Fold in the eggs until the batter is fully combined. Heat 1/2 inch of peanut oil in a small skillet over medium. Once hot, drop batter into pan, 1/4 cup at a time, leaving enough room so no patties touch. Cook for 2 minutes on each side, or until browned and crispy. Transfer to a paper towel lined plate and repeat with the rest of the batter.

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