These crispy vegetable fritters taste great when served alongside caramelised onions and cubes of basil feta.


  • 1 Egg

  • 2 cups Self Raising Flour

  • 0.5 cup Milk

  • Salt & Pepper

  • 1 teaspoon Oil

  • 1 Zucchini

  • 0.25 Spanish Onion

  • 0.5 bunch Basil

  • 0.25 Japanese pumpkin

  • 1 red capsicum

  • 1 Roma tomato

  • 100 g Baby Spinach Leaves

  • 1 hass Avocado

  • 1 tablespoon Basil Feta cheese see recipe below

  • 1 tablespoon caramelised Onion

  • Basil Fetta

  • 1 Garlic Clove

  • 1 tablespoon Olive Oil

  • 100 g Danish Feta cheese has to be danish

  • 1 bunch Basil

  • Caramelised Onions

  • 2 brown onions

  • 1 Garlic Clove

  • 1 tablespoon brown sugar optional

  • Salt


  • 1.

    Roast vegies in moderate oven for 20 mins. Peel red capsicum.

  • 2.

    Put flour in bowl with vegies and herbs.

  • 3.

    Crack egg and add milk and whisk together until batter is smooth and still fairly thick.

  • 4.

    To test the consistency proceed with below.

  • 5.

    In a fry pan heat 1 tspn of oil and place a spoonful of batter in the pan. The batter should stay in the shape you place it in, ie not run.

  • 6.

    Fry until golden then flip until other side is golden.

  • 7.

    Build a stack alternating with fritters and roasted vegetables then garnish with avocado, basil fetta and caramelised onions.

  • 8.

    Suggested Other Fritter Combinations: Roast pumpkin, fetta and basil, Spinach, leek and ricotta, Sweetcorn, basil and tuna.

  • Basil Fetta:

  • 1.

    Blend garlic and olive oil together, add Danish Fetta then add basil when creamy.

  • Caramelised Onions:

  • 1.

    Slice and fry off with salt until onions begin to brown (approx 10 minutes).

  • 2.

    Add brown sugar, reduce heat and cook for a further 10 minutes.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 267kj
  • Fat Total 10g
  • Saturated Fat 3g
  • Protein 8g
  • Carbohydrate 35g
  • Sugar 5g
  • Sodium 530mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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