Recipe | Fridge fritters with garlicky chilli yoghurt

I can’t be the only one who has vegetable odds and ends looking a little worse for wear in the pantry or fridge, and this recipe is the best way to make the most of them while you still can! These tasty fritters are a take on the Kiwi classic corn fritters, and are so perfect slathered in my garlicky chilli yoghurt.

Vegetarian

Serves: 4

Prep time: 15 minutes

Cook time: 15 minutes

Ingredients

¼ cup self- raising flour

1 Tbsp cornflour

½  tsp baking soda

5–6 cups grated or finely

chopped vegetables (see note)

½ cup grated cheddar

3 eggs, beaten

neutral cooking oil

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Garlicky chilli oil

1 cup Greek yoghurt

3 garlic cloves, peeled and crushed

hot sauce, to taste

extra virgin olive oil

paprika, to garnish

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Method

Sieve the flour, cornflour and baking soda into a mixing bowl, and season with salt and pepper. Add the vegetables and grated cheese, stir to combine, then add the beaten eggs and mix until a batter forms.

Bring a nonstick frying pan to a medium- high heat with enough oil to coat the base of the pan. Scoop large spoonfuls of the batter into the pan, and cook for 2–3 minutes on each side or until golden and risen. Repeat until all of the fritter mixture has been used, then set aside, keeping warm.

Make the dip by stirring together the yoghurt, garlic and hot sauce, then season to taste with salt and pepper.

Drizzle the yoghurt with olive oil and sprinkle over paprika, then serve alongside the hot, crispy fritters.

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Note: You can really use any vegetables in this recipe that you like but those with low water content are best to keep your fritters light and crispy!

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Other recipes from More Than Toast — 

Honey mustard smashed potato salad

Roasted tomato soup with cheese soldiers