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Every Flavour Veg Fritters: Gluts and Gluttony

Food writer and teacher Kathy Slack's food celebrates seasonal, homegrown ingredients – no foams, frills or frippery, just beautiful, simple food that she's has nurtured from plot to plate.

Here she shares a truly Frond-worthy, super quick and flexible supper. Packed with vegetables, Kathy's Every Flavour Veg Fritters are full of flavour and colour, yet low on fuss and bother.

Ingredients

For the fritters:

60g plain flour
1 tsp baking powder
1 egg
30ml milk
200g raw, finely diced or grated veg (something like sweetcorn, courgette, carrot, peas, beetroot, pumpkin)
Handful of fresh herbs, chopped (anything like spring onions, parsley, mint, dill)
100ml flavourless oil

For the dip:

200g plain yogurt
A bit of a punch (something like ½ lime juice or a little chopped cucumber and garlic or a slug of chilli dipping sauce or some spring onions)

Method

  1. Whisk together the flour, baking powder, egg and milk to create a smooth batter. Add the grated veg and herbs and stir together. Season well with salt.
  2. In a large, non-stick frying pan, heat the oil over a medium-high heat then spoon big tablespoons of the fritter mixture into the fat. It should sizzle straight away (if it doesn’t you need to heat the fat some more). After 2-3 minutes, turn the fritters over with a slotted fish slice so they can cook on the other side. They are done when the outside is golden and the inside is fluffy and just cooked though. You will need to do this in batches so transfer the cooked fritters to a plate lined with kitchen paper and pop it in a warm oven whilst you do the rest.
  3. For the dip, simply mix the yogurt with your chosen flavouring, add some salt and serve. Job done!

Kathy Slack is hosting an upcoming cooking masterclass at the Garden Museum:

From Plot to Plate
The pleasure of nurturing a crop from tiny seed then cooking it for your dinner is magic everyone can enjoy, whether you have an allotment or a windowsill. It brings you closer to nature and highlights the changes in the seasons as well as providing endless inspiration for what to cook. In this class we’ll learn the basics of growing food and cook some dishes with some seasonal crops that are ideal for beginners.
Sun 8 March, 12.45pm – 4pm
Book tickets