Basic batter

  • 1 Egg
  • 1tbsp Plain flour (gluten free if preferred)
  • Oil


  • A handful of sweetcorn (for yellow)
  • A mixed handful of kale, peas and spring onions (for green)
  • A handful of butternut squash (for orange)
  • A handful of beetroot (for red)

Optional extras

  • Celeriac, swede, parsnip, potatoes, spinach, spring onions
  • Onion and garlic, sautéed
  • Different cheeses
  • Fresh or dried herbs and spices


  • STEP 1

    Make a batter in a large bowl by whisking the egg and flour together.

  • STEP 2

    Prepare your chosen seasonal vegetable/s. Root vegetables are best if par-boiled, cooled, then grated. Leafy vegetables can be shredded very finely and mixed in raw. Kale is quite a tough green and may benefit from being steamed very lightly first.

  • STEP 3

    Divide your batter if making more than one colour, then stir your prepared vegetables into the batter and add any herbs or extras of your choice (some grated cheese works well, or a pinch of spice such as ground cumin, or even some sautéed onion and garlic).

  • STEP 4

    Heat a little oil in a large frying pan on a medium heat. Add a spoonful of the vegetable batter and gently spread to create a little circular fritter about 6cm across (you should be able to fit about 4 fritters in your pan at a time). Cook on a medium heat for about 5 minutes, then carefully turn over with a fish slice and cook the other side until golden.

  • STEP 5

    You can keep the cooked fritters warm in a low oven whilst you cook the rest, this also helps to cook the fritter through.

  • STEP 6

    The fritters are delicious eaten warm or cold, and can easily be reheated in the oven. Ensure they are cooked all the way through before serving.

  • Serve with a salad or some steamed greens as part of a meal, or as a nutritious snack on their own or with a dip such as hummus or guacamole or even a soft cheese spread.
  • They can be made in bulk and kept in the fridge for a couple of days or frozen. They can be made at any time of year with whatever vegetables are in season.
  • Other flavour combination ideas: Kale, pea, mint, spring onion and goat cheese, Beetroot, thyme and feta, Squash, onion, garlic and sage, Sweetcorn and cheddar with dried herbs.
You can find lots more tasty family and baby recipes on the Organix website, and you can also read about Organix long term commitment to helping families reclaim healthy eating by joining the ‘no junk’ conversation and saying ‘yes’ to healthy, natural and simple food for the family. For more recipes, and to find out about the No Junk Challenge, visit