Ingredients
- 2 eggs
- 1 cup reduced fat milk
- 1 cup wholemeal self-raising flour
- extra virgin olive oil spray
- 3 cups chopped/grated vegetables (such as corn, sweet potato, zucchini, capsicum, broccoli, cauliflower)
- 1 /2 cup fresh herbs (such as coriander, spring onion, parsley)
- Optional:
- 1/2 cup reduced fat cheese (such as mozzarella, cheddar, cottage.
- 2 teaspoon spices (such as paprika, turmeric, coriander, chilli. Optional)
- Reduced fat Greek yoghurt
Method
- Wash and chop/grate the vegetables and herbs.
- In a large mixing bowl whisk the eggs, then add the milk, herbs and vegetables stirring well. 3. Add flour and cheese and spices if you are using these.
- Spray a large non-stick frying pan with extra virgin olive oil spray and heat on medium heat. Dollop 1 tablespoon of the batter mixture into the frying pan at a time making sure there is enough room to flip the fritters.
- Cook for about 2 minutes on each side until golden brown in colour.
- Serve with warm or cold with a salad, or salsa and a dollop of yoghurt.
Additional Information
Ready In: 15 minutes
Serves: 6
These fritters be cooked the night before, refrigerated and eaten cold the next day
