| KCAL | PRO | CARB | FAT | FIBER |
| 87.3 | 2g | 15.8g | 1.7g | 1.9g |
Makes 10 Fritters |
| Asparagus 5 spears |
| Carrot 2, medium |
| Potato 3, ~600g or 21 oz |
| Red Onion 1 small |
| Red Chilli 1 |
| Fresh Dill 3 tbsp chopped |
| Fresh Parsley 3 tbsp, chopped |
| Salt 1 pinch |
| Flour 60g or 2 oz |
| Water 100ml or 3.4 fl oz |
| Olive Oil 1 tbsp |
Method |
| Begin by grating the asparagus, carrots, and potatoes. Once grated, transfer them to a clean kitchen towel. |
| Gather the edges of the towel to form a pouch and squeeze out as much liquid as you can from the grated vegetables. This step is crucial as it ensures your fritters won't be soggy. |
| Transfer the squeezed vegetables to a large mixing bowl. Add in the diced onion, chopped chilli, dill, parsley, salt, and flour. Mix well. Gradually add water, stirring continuously to form a thick but moist batter. |
| In a skillet, heat olive oil over medium heat. Once hot, scoop spoonfuls of the batter into the skillet, flattening them into disc shapes. Fry each fritter for about 3 to 5 minutes on each side or until they are golden brown. |
| Transfer the fried fritters to an air fryer. Set the temperature to 200°C (392°F) and air-fry the fritters until they turn extra crispy, about 7-10 minutes. |
| Once done, place the fritters on a serving plate. Serve each fritter with a teaspoon of hummus and a dollop of soy yogurt on the side. Garnish with a sprinkle of dill or parsley if desired. |
Experience the delightful crunch of these vegetable fritters, brimming with the wholesome goodness of asparagus, carrots, and potatoes. Infused with aromatic herbs and a hint of chilli, these fritters make for a fantastic appetizer or a light meal. Goes well paired with creamy hummus and soy yogurt.
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