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You are here: Home / Recipes / Recipes by Course / Main Meal / Recipe: Rainbow Vegetable Fritters

Recipe: Rainbow Vegetable Fritters

Published on July 22, 2014 by Helen Best-Shaw 17 Comments
Last Updated on June 5, 2021

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Rainbow Vegetable Fritters

Red and yellow and pink and green
Purple and orange and blue
I can sing a rainbow,
sing a rainbow,
sing a rainbow too.

Every time I see a rainbow I start to hum the rainbow song, which I learnt as a child to myself.  Of course the sing is not that accurate, and the colours of a rainbow actually are red, orange, yellow, green, blue, indigo, violet.

These colourful fritters, with the wide variety of vegetables in them, reminded me of the rainbow song, and made me wonder if  emphasis should be put on eating a rainbow instead of singing it? As well as our 5 (now 7) a day we should also be eating a wide range of fruit and vegetables and a good place to start is be eating lots of different colours.

I used what I call “Fridge Bottomy” vegetables in these, sweeping everything out of the salad drawer at the end of the week, in preparation for a shop the next day.   Half a spring onion, a quarter of a red pepper, a rapidly softening courgette and a slightly wilted carrot and hunk of butternut squash were supplemented with sweetcorn from the freezer and the last two eggs in the box.  I find it very satisfying to use as many things as I can up in one meal and these fritters did that very well.

The recipe is very adaptable, and quantities are approximate.   I find that a mixture of chopping and grating works well and leads to an interesting mix of textures.   As a rule of thumb grate the hard vegetables and  finely dice the softer ones. These are especially good served with sweet chilli sauce.

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Rainbow Vegetable Fritters
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5 from 9 votes

Rainbow Vegetable Fritters

Eat a rainbow with these quick, easy and adaptable vegetable fritters. These Rainbow Vegetable Fritters can be made in a snap!
Servings: 8 fritters
Author: Helen Best-Shaw
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
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Ingredients

  • 2 eggs
  • 75 g mixed grated vegetables – such as carrot (parsnip, squash or pumpkin)
  • 75 g diced vegetables – such as courgette (peppers, broccoli, spring onions)
  • 50 g sweetcorn kernals
  • 30 g cornflour
  • 1 tsp vegetable oil
  • Pepper & Salt and herbs to season

Instructions

  • Break the eggs into a bowl and lightly whisk with a fork, add all the other ingredients and mix.
  • The egg should coat the vegetables, but there should still be some runny egg in the bowl. Add more cornflour if needed.
  • Season with pepper, salt, dried or finely chopped fresh herbs and some chilli flake.
  • Heat the oil in a good non stick pan and fry the mixture a dessert spoonful at a time – flatten and shape each fritter with a spatula as you put it in the pan. Fry for a few minutes and then flip and cook until golden. Depending on the size of the pan you should be able to cook 3 or 4 at a time.
  • Serve immediately with a green salad.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Nutrition Facts
Rainbow Vegetable Fritters
Amount Per Serving
Calories 46 Calories from Fat 9
% Daily Value*
Fat 1g2%
Cholesterol 40mg13%
Sodium 22mg1%
Potassium 75mg2%
Carbohydrates 6g2%
Protein 1g2%
Vitamin A 1675IU34%
Vitamin C 8.4mg10%
Calcium 9mg1%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Appetiser, Appetizer
Cuisine: Healthy, Vegetables
Keyword: Rainbow Vegetable Fritters
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Some more ideas for frugal food when the fridge is almost bare

  • Nazima’s One Pot Persian Chicken Casserole
  • Elizabeth’s Three Bean Vegetable Soup
  • Camilla’s Pork Fried Rice
  • Sally’s “Clear out the fridge” vegetable soup
  • Jeanne’s Confetti Rice Salad

And as these use up all the little bits left in the fridge I am sending to #CreditCrunchMunch which I run with Camilla, hosted this month by Sarah.

Credit Crunch Munch

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    Root Vegetable Bread Loaf Recipe
  • This 5 ingredient pepper and caper salad is delicious, easy to make and adaptable.
    Recipe: Pepper and Caper Salad
  • Jewelled American Pancakes
    Recipe: Jewelled American Pancakes

Filed Under: Easy Ways to Extra Veg (and Fruit), Main Meal, Quick & Easy, Recipes, Vegetables, Vegetarian Recipes, £ Ingredients: Cornflour, Courgette, Eggs, Oil, Onion, Peppers, Pumpkin Squash, Spring Onions, Squash, Vegetables

Previous Post: « A Simple Tomato Sauce from the North of Italy
Next Post: Recipe: White Chocolate & Hot Berry Ice Cream Sundae »

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    Recipe Rating




  1. Sarah James

    5 stars
    What a great way to use up leftover veggies & they look delicious. You’ve got me humming a tune now :-)

    Reply
    • Helen

      Thanks Sarah. it is very satisfying to get the veggies used up!

      Reply
  2. Sally - My Custard Pie

    5 stars
    My sister says ‘eat something green and something red everyday’ This has certainly got it covered. Bright, colourful and summery post.

    Reply
    • Helen

      that is a good mantra to live by Sally! Eat a rainbow!

      Reply
  3. Jeanne @ Cooksister

    5 stars
    Isn’t it amazing how satisfying it is to use up stuff in the fridge?? Your fridge sounds like mine at the end of the week! All my bits usually go into a frittata but I am loving the idea of fritters! Thanks for the link :)

    Reply
    • Helen

      I love using stuff up. I hum “Another One Bites the Dust” every single time I use something up!

      Reply
  4. Camilla @FabFood4All

    5 stars
    A really great way to get your kids eating more veg Helen will definitely be trying this:-)

    Reply
    • Helen

      And excellent for fridge emptying!

      Reply
  5. Franglais kitchen, Nazima

    5 stars
    ooh these look delicious. I like that you use cornflour – must make them really light. thanks for linking to my fridge clearout recipe too!

    Reply
    • Helen

      The cornflour was almost accidental. Another thing I am trying to use up!

      Reply
  6. Stuart Vettese

    5 stars
    I can sing a rainbow too! These look tasty and healthy. I’ve heard about eating different colours of veg being good for you too,

    Reply
    • Helen

      I believe that some the molecules that make vegetables coloured are also the same things that are good for you, and I suppose lots of colours also equals a variety.

      Reply
  7. Sarah, Maison Cupcake

    5 stars
    They do look colourful, I remember that song in my primary school days too.

    Reply
    • Helen

      I am sure that we all sang it!

      Reply
  8. JuggleMum, Nadine Hill (@Businessmum)

    5 stars
    I love to use up fridge stuff, I feel proud that I’ve eliminated waste! Great recipe #ExtraVeg

    Reply
    • Helen

      I cannot abide food waste. Even worse as we live in a flat we do not have a garden and a compost bin.

      Reply
  9. rebecca nisbet

    5 stars
    great way to get a variety of goodness in a child, my daughter likes veg, but more green veg, the other half is limited to what veg he eats so this mighrt get more of a variety down him aswell!!

    Reply

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Headshot of Helen Best-Shaw, Food Blogger at Fuss Free Flavours I'm Helen, full time freelance food writer, photographer and blogger. On this site you will find my fuss-free recipes, travel and reviews. Learn more here
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