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Rainbow Vegetable Fritters
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
Prep Time5 mins
Cook Time10 mins
Total Time15 mins


  • 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


  • 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.
Calories: 46kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Cholesterol: 40mg | Sodium: 22mg | Potassium: 75mg | Vitamin A: 1675IU | Vitamin C: 8.4mg | Calcium: 9mg | Iron: 0.3mg