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Wonky Vegetable Fritters

As you know we are fighting food waste by giving wonky veggies and fruits a second chance. To do this we set up a shop in in Marnach, selling imperfect produce, and we’ve launched a weekly wonky veg box service.

Now we’re thrilled to collaborate with Anne´s Kitchen, who has taken on the challenge of creating delicious recipes using our wonky vegetables.

Over the next 5 months, Anne will receive 2 of our wonky boxes per month and share 10 inspiring recipes with you.

To start Anne created these delicious "Gromperekichelcher" ! She´s revamping our beloved potato fritters and turning them into colourful vegetable fritters, made with a whole range of wonky root vegetables!

Onperfekt Vegetable Fritters

These can be made with any root vegetables from the box, and of course with potatoes.

Makes 10 fritters – Prep: 45 mins

For the fritters:

700g wonky vegetables (f.ex. potato, carrot, beetroot, kohlrabi)

3 spring onions (or 1 small onion)

4 tbsp fresh or frozen herbs, chopped (f.ex. dill, coriander, tarragon, parsley, mint)

150g flour

2 eggs

1 ½ tsp salt

1 tsp cumin powder (or other spices)

A pinch of chili flakes (optional)


Oil, for frying 

For the yoghurt dip:

200g Greek yoghurt

1 small garlic clove, crushed

Lemon zest

Salt and pepper

Peel and grate the vegetables, then squeeze out as much liquid as you can and put in a bowl. 

Slice the spring onions (or peel and chop the onion), and add to the bowl with the chopped herbs, flour, eggs, salt, cumin, chili flakes (if using) and a bit of pepper. 

Mix until everything is evenly combined. 

Pour enough oil into a frying pan so it covers the entire base. Heat the oil and test if the oil is hot enough by dropping in a tiny bit of batter – if it starts bubbling, you’re good to go. Drop heaped tablespoons of the vegetable mix into the pan. Flatten them slightly and fry on each side for 1 ½ minutes. Remove from the pan and drain on a plate lined with kitchen paper, then sprinkle with fleur de sel. Proceed with the remaining batter to get 10 fritters in total.

Just before serving, mix the yoghurt with the crushed carlic, a bit of lemon zest and salt and pepper. Serve each portion of vegetable fritters with a dollop of yoghurt.

TIP: You can also add a bit of crumbled feta cheese into the fritters batter. And feel free to play around with other spices – crushed fennel seeds or curry powder work particularly well. 

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