Vegetable Fritters Recipe

Eat them right away or put them in a lunch box next day.

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2 medium sized potatoes
1 large carrot
2 small zucchins (grated)
1 onion chopped
1/2 cup self raising flour
1/2 teaspoon salt
1/4 cup fresh chopped parsley
3 eggs, separated
2 tablespoons olive oil


Peel the potatoes and the carrots. Grate them into a bowl.

Add zucchini, onion, flour, salt, parsley and egg yolks into a bowl. Stir to combine.

Place egg whites into a bowl and beat until stiff peaks form. Fold through the vegetable mixture.

Heat a large pan over medium heat. Add a little oil.

Add 1/3 of the mixture and cook for 5 minutes. Cook 4 at a time.

Turn and cook a further 5-8 minutes and repeat until all the mixture is cooked.

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