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Flora Recipes

Vegetable Fritters

  • Prep Time 20min
  • Cook Time 40min

Give meat a miss and let the vegetables take the spotlight with tasty yet healthy fritters. They’re jam-packed with red pepper, sweetcorn, peas, onions and courgette, then finished off in the pan to give them an almighty crunch. A generous helping of mint gives these fritters intense freshness, whilst the red chilli gives it a hint of heat. Serve simply with a fresh green salad or even as an impressive side.


  1. In a large bowl, mix together the diced courgette, green pepper, red onion, tomatoes, spring onion, chillies, sweetcorn, grated potatoes, peas, garlic and mint and mix together thoroughly.
  2. Season with salt and black pepper.
  3. Break in the eggs, add in the flour and mix.
  4. Heat the Flora Cuisine in a, heavy-based frying pan.
  5. Add in 3–4 large separate spoonfuls of the mixture into the pan, forming 3–4 fritters.
  6. Fry over medium heat for around 2 minutes until set and golden-brown, then turn and fry for 2 minutes to brown the other side.
  7. Reduce the heat and fry for 3–5 minutes more to make sure the centres are cooked through.
  8. Remove and keep warm.

Repeat the process, frying the remaining fritters in batches as above, until all the fritter mixture has been used.


  • 2 courgette, finely diced
  • 1 green or red pepper, finely diced
  • 1 red onion, finely diced
  • 3 ripe tomatoes, finely diced
  • 2- 3 spring onions, finely chopped
  • 2 fresh red chillies (optional), finely chopped
  • resh sweetcorn kernels
  • scraped from one cob of sweetcorn or a handful of canned sweetcorn
  • drained 2 medium potatoes
  • grated a handful of frozen peas
  • thawed 1 large garlic clove
  • crushed 10 fresh mint leaves
  • finely shredded salt and pepper
  • 4 medium eggs
  • 200 g plain flour
  • 2 tbsp Flora Cuisine

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