Chilli sweetcorn fritters

How has your week started? My Monday was fine, possibly better than usual, but I'm now happy to be able to relax a little with some blog writing. To spice up your Monday I bring you spicy chilli sweetcorn fritters. They contain sweetcorn, pepper, chilli and smoked chilli paste with some seasoning. I used an egg and spelt flour for binding. These fritters held together very well during the frying and were nice and firm in the end. I enjoyed them with black bean rice and some chipotle ketchup. I thought that these were quite nice summer fritters.

Recipe for about 8 fritters

Ingredients

140 g sweetcorn

1 romano pepper

1 green chilli

1 onion

2 garlic cloves

Olive oil

1-2 tsp smoked chilli paste

Sprinkle of smoked paprika

Sprinkle of salt

1 egg

3 tbsp spelt flour

Vegetable oil for frying

Method

Chop the romano pepper, chilli, onion and garlic finely and quickly fry them in olive oil until softened.

Mix the sweetcorn, smoked chilli paste and seasoning in and let cool.

Add the egg and spelt flour and heat vegetable oil in a pan.

Shape fritters from the mix and fry them on both sides until golden brown.

Remove any excess oil with a kitchen towel.

Enjoy in whichever combination you like!

Your VegHog

Courgette and carrot fritters

I have been fully spoiled by my family members, who already served me many lovely veggie meals during this holiday. Now I made these simple courgette and carrot fritters for my mum and granddad, as they tend to like them.

These are very basic fritters that are quick to make and they are quite juicy thanks to the combination of grated vegetables and cheese. So they were just perfect to make on this occasion.

Ingredients

1 small courgette
4 small carrots
2 new season onions
25 g Oltermanni cheese (or other cheese)
1 egg
1 dl wheat flour
1 tsp salt
1/4 tsp ground black pepper
1 tbsp vegetable oil for frying

Method

Grate the courgette, carrots and cheese and chop the onions finely. Mix them together and add the egg, wheat flour and seasoning. Add more flour, if the texture of the batter is too moist. The fritters should keep their shape when fried.

Heat a pan and add about a teaspoon of vegetable oil. Put a couple of tablespoons of the batter onto the pan in a fritter shape for each fritter and fry from both sides until properly fried. Repeat the method until the batter is gone and add more vegetable oil between the batches.

Serve with potatoes and sauce, as we did now, or as burgers.

Enjoy!

Your VegHog

Red fritters

I don't use beetroot enough in cooking even though it's a brilliant colouring agent. At least it coloured these fritters nice and red. I found these Fritters made of sweet potato, carrot and beetroot quite tasty and a nice colour addition to a plate. They are pretty basic grated vegetable fritters and my recipe is below.

Ingredients

1 sweet potato

1 beetroot

1 carrot

1 onion

2 eggs

6-8 tbsp wheat flour

1 tsp salt

1/2 tsp ground black pepper

Vegetable oil for frying

Method

Grate the sweet potato, beetroot and carrot and chop the onion finely. Combine them in a bowl.

Add the eggs and flour and stir into an even mix.

Season the mix and heat vegetable oil in a frying pan.

Shape fritters on the pan and fry them on both sides for a few minutes until done.

Remove any excess oil with a kitchen roll.

Then the fritters are ready to be served.

Your VegHog

 

Pepper fritters

It's about time for a new fritter recipe by me. You know how fond I am of veggie fritters, and I have now developed a new recipe. These fritters can be served as burgers just as well, but this time I combined them with salad and roasted potato wedges. Have a look how these are made.

This recipe makes about 12 fritters.

Ingredients

2 red bell peppers

1 carrot

1 shallot

1 garlic clove

50 g mature cheddar

1 egg

4-8 tbsp spelt flour (or wheat flour)

1 tsp Herbes de Provence

½ tsp salt

½ tsp ground black pepper

Vegetable oil for frying

Method

Grate the bell peppers, carrot and cheese.

Chop the shallot and garlic finely.

Mix all ingredients in a bowl into a fairly firm dough.

Add more flour if needed for the binding.

Fry the fritters in vegetable oil on both sides until golden brown.

This is how easy it is!

Enjoy!

Your VegHog

Kabocha squash fritters

Happy New Year dear Hoggers!

I wish you all a successful year 2014, and hope that we can continue sharing and discussing vegetarian cooking here! I'm very grateful for the last year, which was also the first year of this blog, and was happy to see so many people reading this blog and commenting on my recipes. So I'm highly motivated to keep posting my recipe experiments in this new year as well and of course keen on improving my vegetarian home cooking. I hope to see you along the way!

If you have read my blog before, you might know that I absolutely love veggie burgers. I have decided to start the year off with a new veggie burger recipe. I used orange kabocha squash as the main ingredient of these fritters and served them with homemade seed rolls and hand-cut chunky oven chips. Kabocha is a sweet winter squash and well worth trying.

Ingredients

1 small kabocha squash

1 large onion

1 cloveless garlic (or 2-3 cloves of regular garlic)

1 cup dry soya mince

1tsp vegetable stock powder

Little fresh thyme

Little fresh parsley

2tsp nettle salt (or herb salt)

1tsp black pepper

3 eggs

2-4tbsp rye flour

Vegetable oil for frying

Method

This is how you can make these easy squash fritters. First of all soak the cup of soya mince in 1,5dl water with added 1tsp vegetable stock powder so that the soya gets hydrated. You can also add a dash of olive oil. After the soaking remove any excess water.

Quarter the squash and remove the seeds, but there's no need to peel the squash. Grate the squash pieces with a cheese grater.

Chop the onion and the garlic very finely and mix them with the soya and grated squash. Season the mix with the fresh herbs, salt and pepper, and also stir the flour in.

Then also add the eggs and mix it all into an even and fairly firm paste. Add only 2 eggs if the squash is quite small, and you can add more flour if needed. The mixture needs to be firm enough to stick together when shallow-fried in oil.

Heat a generous amount of vegetable oil in a pan on a medium heat. Shape small fritters from the mixture by basically just dropping a suitable amount of it straight into the pan and then shaping it a little bit into a round form. Then fry the fritters on both sides until slightly crispy and golden brown on the surface and fully cooked throughout. This takes 5-10 minutes per side depending on the heat of the pan. When you have removed the fritters from the pan, remove the excess oil with kitchen roll.

Serve them warm as suggested above or combine with any tasty bun and salad or cheese and enjoy with beer or cider. These fritters can also be fried and re-heated quickly whenever needed.

Stay hungry this year also!

Your VegHog