Summer fritters

Summer fritters from A Fresh Legacy

Image of summer fritters

These fritters make a healthy, satisfying meal option. They are quick to make at the end of a busy day. You may use them as a side dish or finger food when entertaining. Crisp on the outside and soft in the center they are very moreish.

This recipe is based on the fresh vegetables that are currently abundant in my vegetable garden. If you are growing your own vegetables at home I am sure you will have these vegetables on hand also.

This recipe can easily be modified, simply switch to the ingredients you have on hand, or to one that you prefer. For example if you want to make the fritter quicker to make and cook you could switch the eggplant for grated carrot or corn kernals.

Note: This recipe is based on using a gas cook top to prepare the eggplant. If you do not have a gas cook top, switch the eggplant to carrot or corn, this will also make the fritters firmer.

Summer Garden Vegetable Fritters Recipe
Preparation Time: 15 min
Cook Time: 10 min
Serves: 10-12

1 small eggplant (240 grams) – optional. Switch for carrot if preferred
1 small capsicum finely chopped (approx. 250 grams)
1 tablespoon fetta
1 small zucchini peeled and then grated
3 tablespoons plain flour
1 egg
Pinch salt
Coconut oil for cooking
Sriracha Dipping Sauce (HOT):
½ cup natural yogurt
1 tablespoon Sriracha sauce (or to taste – start with less and work up to more according to your taste preference)
Handful of fresh coriander leaves
1 tablespoon lemon juice

Using long BBQ tongs to hold the eggplant place it on a gas burner on the stove top that is set to medium heat, turn every 3 minutes until the outside of the skin blackens and you can feel the eggplant is softening.
Once the eggplant has been rotated over the flame to cook through, remove from the heat and set aside to cool slightly.
Slice the eggplant in half and scoop the flesh from each side. Add the cooked eggplant flesh to a mixing bowl. If the eggplant has not completely broken up you can use a knife to chop it so that it can be mixed through the other ingredients evenly.
Add the remaining ingredients to the mixing bowl with the eggplant and stir well to combine.
If the mixture seems too runny, add an additional tablespoon of flour.
Heat a pan to medium high heat and add the coconut oil
Test the oil for readiness (see notes below)
Scoop even amounts of the mixture (1 and 1/2 tablespoons for each fritter approximately) into the hot pan and flatten with the back of a spatula so they are not too thick.
Cook on the first side until the top layer looks like is starting to set then turn and cook the other side until both are golden and crisp on the outside
Serve with a side salad if you wish and with the Sriracha dipping sauce

Cooking Notes:
The dipping sauce is spicy. It will certainly wake up your taste buds and have you reaching for more. Adjust to your own taste by reducing the amount of Sriracha sauce eg: halving the amount to ½ tablespoon will make it milder.

Cooking the eggplant over the gas hot plate in this way gives it a lovely smokey flavour. You can also use this method to make a gorgeous smokey eggplant dip, adding it to natural yogurt.
Ensure that the oil is ready to cook prior to adding the fritters. This ensures that they do not absorb the oil. To test for readiness put the end of a chop stick or a butter knife into the pan. If bubble form around the tip of the stick or knife the oil is hot enough to cook in.
Smaller sized scoops of the fritter mixture are easier to manage and cook than larger ones.
These fritters may be cooked in advance if you are entertaining, store in the fridge in a single layer on baking paper and then reheat in the oven prior to serving.

This recipe was created by Kyrstie Barcak from A Fresh Legacy. Kyrstie inspires and helps families to create their own vegetable garden and enjoy fresh healthy food.
To find more fresh seasonal recipes visit:
Each included ingredient is one grown from the summer section of the Kitchen Garden Box, a product I developed to help busy families start their own fresh food journey by removing the guess work and providing everything needed to grow herbs and vegetables through each of the four seasons with no knowledge and investing little time.
To find out how you can start your own kitchen garden without the guesswork and have fresh healthy ingredients to harvest for your meals from the garden:
Connect with Kyrstie on Facebook and Instagram

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