Carrot, Green Beans and Polenta Fritters

Need an idea for a festive brunch but don’t want to work too hard on it because you have spent the whole night fussing about the Turkey, Glazed Ham with all the trimmings? What about some carrot fritters? Everyone would have a carrot or 3 lying around the fridge somewhere (that is, unless you are weird and don’t eat carrots… I won’t hold that against you), pull out a couple of other things and there you have it. A meal that is simple, healthy but nonetheless impressive.

This is not the first time I’ve proclaimed my love for vegetable fritters. I have previously made Broccoli and Cauliflower Fritters which proved to be widely popular. I’ve also made these Quinoa fritters/cakes which are the even healthier alternative. Vegetable fritters are so versatile that it’s perfect for clean-out-the-fridge day (especially during Christmas season with all those leftovers!). Or just when you feel like dressing up the otherwise boring vegetables. Plus, they are a cinch to make! This dish will win the hearts of the toughest carnivores.

You could either cook the carrots beforehand, or use them as raw. Personally, I prefer it to retain a bit of crunch. Plus, the less you cook the vegetables the more nutrients it keeps. I used Polenta because I still have a lot left from the last time I made the Apple Cormeal Cake. It adds a nice texture and a subtle sweet taste to the fritters. Lovely.

Love the colours!
Love the vibrant colours!

Carrot, Green Beans and Polenta Fritters

Makes 8

1 Carrot, grated
6-7 Green Beans, thinly sliced
3 Spring Onion, thinly chopped
1 egg, lightly beaten
1 small Onion, diced
1/2 cup Self-rising flour
1/2 cup Cornmeal/Polenta
1/2 teaspoon Cumin
1/2 teaspoon Turmeric
1/2 teaspoon Paprika
1 teaspoon Cayenne Pepper
Salt and pepper to taste
1/3 cup Cheddar or Mozarella
1/4 cup of milk
Olive Oil
Coriander and Greek Yoghurt for Garnish

Stir the vegetables together first followed by the spices and seasonings. Add flour as well as Polenta and continue stirring. Make a well and add egg and milk. Mix everything well. Let the mixture set for 15-20 minutes.

Heat olive oil in a small skillet/pan, and spoon 1/4 cup of mixture into the pan, flatten with a spatula. Fry in medium heat until both sides are golden brown, about 3 minutes each side (make sure that the inside is cook through as well). Remove from pan and repeat the process with the rest of the batter.

Serve the fritter with a dollop of Greek Yoghurt, garnish with some coriander.

See? It’s so simple!

Come to mummy!
Come to mummy!

I like the crispy exterior, and the different textures of the vegetables. The addition of spices work well with the carrot too. The token pseudo-vegetarian at home approved too.

You could easily freeze the cooked fritters. Just separate them in parchment paper, in a ziplock bag/container and freeze. To warm, simply thaw and microwave or bake in the oven. Although every time I made fritters there’s never enough leftovers. Hah!

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16 thoughts on “Carrot, Green Beans and Polenta Fritters

  1. Looks good and seems easy to make! 😀
    Shame of myself, my fridge is always empty, only eggs (for maggie mee) can be found inside, hahaha.

    1. Yes definitely, I’ve made zucchini fritters many times too. Just that you’ll have to squeeze the liquid out (after grating) before you add it to the batter. Can also use corn, crushed chickpeas, etc etc.

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