Cheesey Veggie Peel Fritters Recipe | Abel & Cole

Cheesey Veggie Peel Fritters

Cooking time
Serves4 people
Cheesey Veggie Peel Fritters

Save your vegetable peelings and turn them into crunchy fritters. You can use carrot, parsnip or potato peelings. Or a combination of all three. Mix with mature cheddar cheese, a pinch of thyme and a little garlic. Serve with chilli sauce for dipping. Or top with fried eggs and serve with salad for a light lunch.


  • 2 onions
  • 2 garlic cloves
  • 2-3 thyme sprigs, plus extra to serve
  • 100g mature Cheddar cheese
  • 2 large handfuls of clean potato, carrot and/or parsnip peelings
  • 100g plain flour
  • 10 eggs
  • Hot sauce & pepery salad leaves, to serve

Prep: 10 mins | Cook: 20 mins

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1. Warm your oven to 180°C/Fan 160°C/Gas 4. Peel and thinly slice the onions. Peel and thinly slice the garlic cloves. Pick the thyme leaves off 2-3 stalks. Coarsely grate the cheddar.
2. Tip the clean vegetable peelings into a large bowl and add the sliced onions, garlic, thyme and cheddar. Season with a good pinch of salt and pepper and toss to combine. Stir in the flour and mix till it coats the ingredients. Beat 2 eggs in a separate bowl, then add to the peelings and stir till everything is coated and sticky.
3. Pour 2 tbsp oil into a large frying pan and warm over a medium-high heat. Add 3-4 spoonfuls of the fritter mix to the pan and lightly flatten them. Fry for 2-3 mins on each side, till golden brown, then transfer the fried fritters to a baking tray. Repeat with the remaining peel mix to make more fritters, adding more oil as needed. You should have 12-16 fritters. Slide the tray into the oven and bake for 10 mins.
4. When the fritters are nearly cooked, pop the empty frying pan back on a medium heat and add an extra splash oil. Crack in 2-4 eggs and fry them for 3-4 mins, till the yolks and whites are set to your liking. Slide onto a warm plate and repeat till you have cooked 2 fried eggs per person.
5. Divide the fritters between four warm plates and top with the fried eggs. Sprinkle with some extra fresh thyme. Serve with hot sauce and/or a handful of peppery salad leaves.
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