Vegetable Fritters with Flatbread and Chilli Mayo

Mon, 6 October 2025

Vegetable Fritters with Flatbread and Chilli Mayo

A great way to use up all bits of left over vegetables, leaves, roots etc

Ingredients:

FOR THE FRITTERS:

• 100g Vegetable pieces, stalks, leaves etc
• 100g sliced red onion
• 100g self-raising flour
• ½ tsp baking powder
• ½ tsp chilli powder
• ½ tsp ground coriander
• ½ tsp ground turmeric
• 150ml cold water
• fine sea salt and freshly ground black pepper
• rapeseed or sunflower oil, for frying
• 4 warm flatbreads
• Mixed salad leaves

 

FOR THE CHILLI MAYO

• 150g Vegan Mayo
• 2 tspn Spicy Gochujang sauce

Method:

To make the fritters, thinly slice your vegetables, leaves and roots (to the same size) and add them to a bowl with the thinly sliced red onion.

Put the flour, baking powder and spices in a separate bowl and whisk to combine. Slowly add the water with one hand while whisking at the same time with your other hand. Once all the water has been added, whisk into a smooth batter and season with salt and pepper. Pour the batter over the vegetable and onion and mix until evenly combined.

Heat 2.5cm worth of oil in a large non-stick frying pan. If you have a thermometer, it should be 180°C. If you don’t have one, you can test the temperature by dropping a cube of bread into the hot oil – if it turns golden brown in 1 minute, it’s just right.

Using a dessertspoon, carefully and gently drop the fritters into the hot oil. Make sure to do this in batches so that you don’t cook too many at once, otherwise they’ll stick together. You should get around 10 fritters.

Shallow-fry for 2 minutes, then turn them over and fry for a further 2 minutes. Remove with a slotted spoon onto a plate lined with kitchen paper to absorb any excess oil. Keep warm in a low oven.

Mix your mayo and chilli sauce together, then warm your flatbreads.

To serve, put your flatbread onto a plate, spread over a layer of chilli mayo, top with the fritters and then salad leaves.