Rainbow vegetable fritters

February 29, 2024

These fragrant are delicately spiced with cumin and coriander. Bring to the table on a platter for people to pick their favourite flavour and colour and dip into the cooling cucumber raita.

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8 serving(s)

Prep Time:
1 hr

Cook Time:
35 mins

Total Time:
1 hr 35 mins



For the raita

  • 150 g

    natural yogurt

  • 1/3

    cucumber, coarsely grated

  • small handful mint, leaves picked and finely chopped

  • small handful coriander, leaves picked and finely chopped

For the fritters

  • 300 g

    courgette(s), trimmed

  • 325 g

    carrot(s), peeled

  • 250 g

    raw beetroot, washed and peeled

  • 100 g

    shredded kale (woody stems discarded)

  • 4

    large eggs

  • 150 g

    self-raising flour

  • 2 tbsp.


  • 1 tsp.

    ground cumin

  • 1 tsp.

    ground coriander

  • 1/2

    onion, finely chopped

  • vegetable oil, to fry

  • 2

    lemons, cut into wedges, to serve


    1. Step 1For the raita, mix all the ingredients in a serving bowl with some seasoning. Cover and chill until needed.
    2. Step 2For the fritters, coarsely grate the courgette(s), carrot(s) and beetroot (see GH Tip) and put each in separate bowls.
    3. Step 3Cook the kale in boiling water for 2min; drain then run under cold water to cool completely. Drain again. Empty on to the centre of a clean tea towel and top with the grated courgettes. Wrap up and firmly squeeze over the sink to remove all excess liquid. Return to the courgette bowl.
    4. Step 4In a large jug whisk the eggs, flour, milk, spices and plenty of seasoning, until combined. Divide chopped onion between the 3 veg bowls, followed by the batter, and mix each well.
    5. Step 5Heat 1-2tbsp oil in a large, non-stick frying pan over medium heat. Cooking in batches, add spoonfuls of the courgette and kale batter to the pan, spreading each a little with the back of the spoon so they are about 5-6cm across. Cook for 2-3min per side, or until golden. Transfer to a plate, cover and keep warm. Repeat cooking until you have used all the batters (using the carrot batter next, then the beetroot), adding a little oil as needed.
    6. Step 6Pile the fritters on a serving platter with the lemon wedges for squeezing over and serve with the raita. 

GET AHEAD: Make raita and cook fritters up to a day ahead; cool, cover and chill. To serve, preheat oven to 220°C (200°C fan) mark 7, and reheat fritters on a large baking tray for 8min, or until piping hot.

GH TIP: A food processor with a wide shredding blade will make quick work of grating the veg.

Per serving:

  • Calories: 201
  • Protein: 9g
  • Fat: 7g
  • Saturates: 1g
  • Carbs: 23g
  • Total sugars: 9g
  • Fibre: 4g

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