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Winter vegetable fritters!

These little beauties are pumpkin, carrot and potato fritters and they are divine!! Spiced with cardamom, fennel and nigella seeds they are absolutely packed with flavour.

We have them as a complete meal with a rocket and spinach salad and a big dollop of Greek yoghurt, but they are yummy as a snack, picked up, dunked in sauce and scoffed down in a few bites.

You can use most veg for this, parsnips, courgettes and squash all work very well, and adding fresh grated beats adds an amazing pop of colour too!


Makes 10-12 fritters .


1/2 small pumpkin - seeds and skin removed

1/2 onion

2-3 medium sized potatoes

1 large carrot

2 eggs

4 tbsp flour (plain, wholemeal or gram all work)

1/2 teaspoon baking powder

handful of fresh parsley - chopped

3 cardamom pods

1 teaspoon cinnamon

1 teaspoon fennel seeds

2 teaspoon sesame seeds

2 teaspoon black sesame seeds or nigella seeds

1 lemon


Sunflower oil for frying

1 - grate all the veg, either by hand or in a processor, place into a collider and sprinkle over a teaspoon of salt, mix well and leave to sit for half an hour - this is important as it removes excess moisture and starch from the veg and will keep the fritters crisp.

2 - Remove the seeds from the cardamom pods and pop them into a pestle and mortar along with the fennel seeds and bash them until broken up and fine.

3 - In a large bowl mix the eggs, parsley, all the ground spices, seeds and season with salt and pepper, add the grated veg (make sure to squeeze any moisture you can out of them as you add!) then finally add the flour and baking powder and mix the lot together.

4 - Heat about 1-2 cm of oil in a frying pan and once hot scoop spoonful's of the mixture into the pan and fry for a minute or so on each side, until they're browning and crisping up, then once cooked remove to a bowl lined with kitchen roll to drain slightly.

keep going till you've used up all the batter!

Squeeze over a bit of lemon juice and you are good to go!

NOTE: Do not be tempted to avoid either salting the veg and letting it sit OR squeezing out the excess moisture before mixing, too much moisture and starch in these fritters can make them soggy and watery inside.

Now - try not to eat them all before they've hit the table.



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