Fridge Raid Pancakes (Vegetable Fritters) - GF
It’s Pancake day and I was craving something golden and fried, but I also had tons of veggie scraps to use in the fridge: leftover celery stalks, cauliflower leaves, half an onion, etc. and I wanted something more veggie based for lunch.
Taking some inspiration from sweet corn fritters, and some from the Japanese okonomiyaki made from cabbage. It doesn’t matter too much what you put in these pancakes, as long as you get the right ratio of wet to dry to create enough glue to hold it all together! I used potato starch instead of regular flour so these are gluten free. They have a chunky, crunchy texture as we didn’t grate or chop vegetables very finely.
Fridge Raid Pancakes (Vegetable Fritters) - GF
It’s Pancake day and I was craving something golden and fried, but I also had tons of veggie scraps to use in the fridge: leftover celery stalks, cauliflower leaves, half an onion, etc. and I wanted something more veggie based for lunch.
Taking some inspiration from sweet corn fritters, and some from the Japanese okonomiyaki made from cabbage. It doesn’t matter too much what you put in these pancakes, as long as you get the right ratio of wet to dry to create enough glue to hold it all together! I used potato starch instead of regular flour so these are gluten free. They have a chunky, crunchy texture as we didn’t grate or chop vegetables very finely.
Cooking Instructions
- 1
Wash, dry and chop all the vegetables into a small dice. If you prefer a less chunky pancake, chop them finer or grate them. Place in a large bowl.
Note: if you use water heavy vegetables (courgette for example) and you grate them, you may need to squeeze the water out before adding the other ingredients so the batter isn’t too wet.
- 2
Add 2 eggs, a few grinds of salt and pepper, and 3/4 cup of potato starch. Mix together with a spatula until well combined.
- 3
Heat a frying pan or skillet over medium high heat, add a good glug of cooking oil so the bottom of the pan is just covered. Wait at least 30 seconds or longer for the oil to come to temperature (or test with a small amount of batter to see if it starts to fry).
- 4
Using a 1/2 scoop measure, or a large spoon, add spoonfuls of batter to the pan, and flatter down with a spatula to create a thin fritter. After about 3 minutes, or until the underside turns golden brown, flip and cook on the other side (another 2-3 minutes).
- 5
Keep adding oil between batches to stop the pan from drying out.
- 6
Once removed from the pan, top the fritters with flaky sea salt and drain on a paper towel.
- 7
Serve with spicy mayo or toppings of your choice!
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