The best fritters I’ve ever had were at a cafe by the wharf. They served hot and crispy zucchini and green pea fritters. These scrumptious fritters were served with crème fraîche, kale pesto and tomato chutney. Simply delicious. It has to be one of my favourite places for a beautiful brunch, not only is the food magnificent but the views are breathtaking. Now, my only little problem is that this cafe is more than an hour’s drive from where we live. So, my next best option is whipping up a hot batch of zucchini and carrot fritters for a relaxing weekend brunch at home.
Whether it’s zucchini fritters, potato fritters, corn fritters or any other vegetable fritter, here’s the recipe for the perfect fritter batter. Just make sure you remove as much water as possible from the grated vegetables and fry the fritter batter in hot oil with a large heavy pan, preferably cast iron at medium heat.
In my opinion, fritters are still best made fresh and crispy. However, they can be made ahead and added to lunch boxes or for an afternoon snacks or frozen for another day. If you’re serving brunch, just add a nice side of salad.
Like all recipes however it is absolutely crucial to have a delicious sauce. The combination of cottage cheese and sour cream creates a beautifully rich and creamy sauce. If required, just thin the sauce with a touch of almond milk. Cumin and coriander gives this mouth-watering sauce a heavenly aroma to complement these crispy zucchini and carrot fritters.
My favourite way to serve these zucchini and carrot fritters are with a generous serve of my cottage cheese cream and smoked paprika tomatoes. These easy seasoned cherry tomatoes gives our dish a touch of freshness and small bursts of juiciness.