Ingredients for Fridge Raid Pancakes (Vegetable Fritters) – GF
- 2 cups finely chopped vegetables: celery, onion, cauliflower leaves (could replace this with grated carrot, grated courgette, sweet corn, or any other veg)
- Salt and pepper
- 3/4 cup potato starch (or cornflour)
- 2 eggs
- Oil for frying
- Spicy mayo
- 2 tbsp mayo
- 1 tsp hot sauce (or as much/little as you like)
Cooking Instructions for making Fridge Raid Pancakes (Vegetable Fritters) – GF
Wash, dry and chop all the vegetables into a small dice. If you prefer a less chunky pancake, chop them finer or grate them. Place in a large bowl.
Note: if you use water heavy vegetables (courgette for example) and you grate them, you may need to squeeze the water out before adding the other ingredients so the batter isn’t too wet.
Add 2 eggs, a few grinds of salt and pepper, and 3/4 cup of potato starch. Mix together with a spatula until well combined.
Heat a frying pan or skillet over medium high heat, add a good glug of cooking oil so the bottom of the pan is just covered. Wait at least 30 seconds or longer for the oil to come to temperature (or test with a small amount of batter to see if it starts to fry).
Using a 1/2 scoop measure, or a large spoon, add spoonfuls of batter to the pan, and flatter down with a spatula to create a thin fritter. After about 3 minutes, or until the underside turns golden brown, flip and cook on the other side (another 2-3 minutes).
Keep adding oil between batches to stop the pan from drying out.
Once removed from the pan, top the fritters with flaky sea salt and drain on a paper towel.
Serve with spicy mayo or toppings of your choice!
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