Vegetables are the stars of this meal. Fritters make the perfect mid-week meal and also great for entertaining or a family outing. Use any winter vegetable you have - a great way to use leftovers!
|2 cups||Vegetables (Main)|
|1 to taste||Salt & freshly ground pepper|
|1 tsp||Smoked paprika|
|2 Tbsp||Parmesan cheese, grated|
|1 to serve||Fresh sage (Main)|
|1 to serve||Mascarpone (Main)|
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- Put the vegetables (either grated raw or finely diced cooked vegetables such as carrot, kumara, yam, pumpkin, silverbeet) into a large bowl and season.
- Stir through the flour, paprika, lemon zest (1 tsp) and parmesan. Whisk the egg and fold through.
- Heat a frying pan and add enough olive to barely cover the surface. Cook small spoonfuls of the fritter mixture until golden on both sides. The cooking time will vary depending on whether you are using raw grated vegetables or cooked.
- Drain on paper towels. Wipe out the pan and add more olive oil. Cook the sage leaves briefly - until they become transparent and before they change colour. Drain on paper towels. Serve the fritters with mascarpone and top with the sage leaves.