curry vegetable fritters

Yum. I think I have found my new favourite midweek meal. This recipe calls for assorted vegetables which I read as empty your vegie crisper of those little bits of vegies sitting in there. And so I had half a head of broccoli, a tired looking zucchini, half an onion and a couple of carrots. This was very popular and we ate ours with some hummus and crackers. The recipe is adapted  from A Taste of Vegetarian cookbook by Thermomix. And for those with special diets – this recipe is vegan and could be made gluten free if you used a gluten free flour like gram/chickpea flour. And if you have a thermomix you could make that flour!!! I’ll stop now.
curried vegetable fritters
Curry Vegetable Fritters
600g vegetables (onion, carrots, zucchini, pumpkin, leek, whatever you have)
2 cloves garlic
50g canned corn kernels (or the corn from 1 cob)
1 heaped tsp curry powder
2 tsp salt
200g plain flour
210ml water
If you have a thermomix then roughly chop your vegetables in 2 lots for 5 seconds on speed 5. Set aside with your corn. Chop garlic for 3 seconds on speed 7. To make the batter, add remaining ingredients to your bowl and mix for 20 seconds on speed 4. Add in vegetables to the bowl and mix for 10 seconds on reverse and speed 3. Heat oil in frying pan to medium heat and fry tablespoonfuls of mixture until golden on both sides.
If you don’t have a thermomix. Grate or chop your vegetables coarsely in a food processor and set aside. Add your corn. Crush your garlic and add to the vegetables. Whisk together flour, salt, curry powder and water and whisk well until it forms a thick batter. Leave to rest 30 minutes or not which is what I did. Combine vegies and batter and fry as above.
The recipe suggests you serve the fritters with sour cream or avocado salsa. The kids were happy with tomato sauce. As children mostly are.


  1. Yum, I make a similar dish except add tuna for tuna patties with a little sour cream and squeeze of lemon and sometimes rice and or crunchy cucumber on the side.

  2. Fritters are always yummy and a good way to use up bits. The stuff from the bottom of the vege crisper went into soup here for my lunch. I froze it in individual serves. Pies or tartlets are also a good way to use such bits and pieces. I go through the crisper the night before the vegetable box is due and clear it out.

  3. These look so tasty! I also make mine with tuna. Think you might be able to slip me one or two? LOL.
    Love this dish! Hugs!

  4. Don’t stop the Thermie love. I had demo on Monday, ordered one on Tuesday. Can’t wait!!

  5. perfect, i think we will make these for an afterchool snack today with leftovers for lunchboxes tomorrow.
    Tatum xx

  6. Oh my goodness! They look DELISH!!!!Mmmmm!

  7. making them right now for dinner!

  8. They look and sound amazing. You’re starting to convince me that I need a thermomix!

  9. Oh Yummy! I love your thermomix Corrie, for inspiring all these fab recipes coming our way. These look so tasty… another one to add to my growing list of to-cook’s :o)

  10. I too love making patties, great for grabbing what ever is left in the fridge. I usually add some bakes beans or lentils to mine as well, but haven’t thought of adding a curry flavour – will have to try that next time!

  11. I think our taste buds are related, I always love the recipes you post. These sound delish, and perfect for making in Hong Kong!

  12. These look yummy! It seems like a good way to use veggies from the garden.

  13. Yum! This is one of my fave thermie recipes.

  14. These were really easy to make. Thank you for sharing your recipe :-)

  15. I Make these so often and my little family (3 year old twins and 14mth plus the hubby!) all love them! I serve them with capsicum, avocado and tomato salsa with crispy bacon, sour cream and sometimes a poached egg! they freeze well too but we dont often have many left 😉
    thanks so much for sharing this recipe, i have passed it on to many friends!

Leave a Comment


Optionally add an image (JPEG only)