Thai Winter Vegetable Fritters | Abel & Cole
Thai Winter Vegetable Fritters
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Prep: 20 mins
Cook: 25 mins
British winter roots meet Thai flavours in this internationally inspired fritter dish. A lovely jumble of sweet spuds, carrots and parsnips are dipped in batter and quick-fried till crispy, then finished with a drizzle of Thai sweet chilli sauce and a squeeze of lime.
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803 kcal
(per portion)
Ingredients you'll need
  • 1 leek
  • 1 parsnip
  • 1 carrot
  • 1 sweet potato
  • A thumb of ginger
  • A handful of coriander
  • 150g plain flour
  • 1 tsp baking powder
  • 1 tsp mild curry powder
  • 1 tbsp Thai red curry paste
  • 2 eggs
  • 50g sweet chilli sauce
  • 1 lime
  • 50g sweet salad mix
From your kitchen
  • Sea salt
  • 3 tbsp olive, coconut or sunflower oil
Step by step this way
  • 1.

    Trim the roots and top 3cm off the leek. Halve it and rinse out any grit. Finely slice the leek and pop in a bowl. Peel and coarsely grate the parsnip, carrot and sweet potato. Add to the bowl. If you have a food processor, you can whizz the veg through the grating attachment for extra quick shredding.

  • 2.

    Peel and grate the ginger. Finely chop the coriander stalks (keep the leaves for later). Add them to the veg with a pinch of salt. Stir together to mix. Stir in the flour, 1 tsp baking powder and 1 tsp mild curry powder.

  • 3.

    Whisk 1 tbsp curry paste with the eggs and 2 tbsp oil in a separate bowl. Stir the mixture into the veg so everything is sticky. Set your oven to its lowest temperature. Line a plate with kitchen paper.

  • 4.

    Warm a frying pan for 1 min over a medium heat. Add 1/4 tbsp oil. Scoop 1 heaped tbsp of the veg mix and drop into the pan. Flatten a little with a spatula. Repeat till you have 4 fritters in the pan (depending on how big your pan is).

  • 5.

    Fry the fritters for 4-5 mins till golden underneath. Flip them over. Fry for another 3 mins till they’re golden and crisp. Lift out of the pan and slide onto the lined plate. Pop into the bottom of the oven to keep warm.

  • 6.

    Add 1/4 tbsp oil to the pan, then add more fritter batter. Cook the fritters as above, and repeat 2 more times till you have 16 fritters in total (or 12 if the fritters are a little large).

  • 7.

    Pile the fritters up on warm plates. Drizzle with the sweet chilli sauce and squeeze over a little lime juice. Serve with the salad leaves, garnished with coriander leaves.

  • 8.

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