Vegetable Fritters




By Ewan Munro from London, UK (Babur, Honor Oak Park, LondonUploaded by tm) [CC-BY-SA-2.0], via Wikimedia Commons

Choosing snacks can be a serious issue when you are following our concept. Snacks are supposed to be filling enough to keep your tummy filled till the next meal and load you with an extra dose of nutrients at the same time. When a healthy lifestyle won’t let you reach out for a box of sugar-laden cookies or gorge on a bowl of Greek-yogurt, making snacks at home remain the only healthy option. Vegetable fritters serves as the ideal snacks during such cases as they are simple to whip up, with most of its ingredients being readily available in most kitchen cupboards and hardly takes 20 minutes to get ready. And veggies being the core ingredient, they are packed with nutrients as well.

When it comes to choosing veggies for making these fritters, feel free to go for your favorite one. Drilldoggy went for cauliflower and broccoli owing to lots of vitamins and fibers in them. They find the delicious company of eggs which will infuse a hint of protein in your body and make the fritters taste yummier. However, fritter is incomplete with a dip. So why not pair it with Drilldoggy’s favorite dip, coriander aioli, which adds a refreshing touch to the ensemble with its wonderful aroma and brings the best of these veggie fritters.

These fritters are so good that you might even consider serving them at the next party!


Yields: 7-8 fritters

  • 1 cup broccoli, finely diced
  • 1 cup cauliflower, finely diced
  • 1 tbsp coconut flour
  • 2 whole eggs
  • Sea salt and freshly ground black pepper to taste
  • Clarified butter or coconut oil, for deep-frying

For the dip:

  • 1 tbsp fresh coriander
  • 2 tsp fitness mayonnaise
  • 1 tbsp olive oil
  • ½ garlic clove, finely grated
  • A splash of fresh lime juice


  • Place the veggies in a large bowl and dust them with coconut flour.
  • Crack the eggs over them and season with a large pinch each of sea salt and ground black pepper.
  • Stir them all together to mix well and set aside.
  • Heat a tbsp of ghee or coconut oil in a large frying pan over moderately high heat.
  • Take small portions of the veggie mixture in your hand and roll them into small balls.
  • Press them slightly between your palms to flatten them out slightly.
  • Lower the fritters carefully into the hot oil while working in batches and fry for 4 minutes per side, over medium heat, until they turn golden brown in colour.
  • Drain them out into a paper-towel-lined plate and keep warm.
  • To make the aioli, whisk all its ingredients together until well combined.
  • Serve the warm fritters alongside a bowl of coriander aioli.