Spicy Vegetable Fritters With Yoghurt Dip | sheerluxe.com
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Prep Time: 10 Minutes | Cooking Time: 5 Minutes

Serves 2

Use up any leftover veg for this recipe; squash, pepper, asparagus, new potatoes, onions and green beans work well but you can also try aubergine, courgettes and even canned sweetcorn for a satisfying starter that's ready in minutes.


  • 250g of cooked vegetables
  • 2 eggs, beaten
  • A small bunch of coriander, chopped (keep some to garnish)
  • 1 tsp of ground turmeric
  • 1 tsp of hot chilli sauce or chilli flakes
  • 4 spring onions, chopped
  • 2 heaped tbsp of plain flour
  • Salt and freshly ground black pepper
  • 2–3 tbsp of olive oil

 For The Lime Yoghurt Dip:

  • 150ml of natural yoghurt
  • Grated zest and juice of 1 lime


  1. Chop up the cooked veg and place in a mixing bowl. Add the eggs, coriander, turmeric, chilli sauce, spring onions and flour. Season with salt and pepper. Mix well until you have a loose batter consistency.
  2. Heat a little oil in a frying pan. When hot, fry spoonfuls of the mixture, pressing them down slightly for a couple of minutes on both sides.
  3. Mix together the yoghurt, lime juice and zest. Season well.
  4. Serve the fritters with a scattering of coriander leaves and the lime yoghurt.

Recipe courtesy of Cooking Tonight by Alex Hollywood (Hodder & Stoughton, £25)

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