Crispy vegetable fritters

Crispy vegetable fritters

Crispy vegetable fritters
  • Gluten-free
  • Low phosphate
  • Low potassium
  • Low salt
  • Vegetarian
  • Snack
  • British
  • 1 hour or less
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This recipe is a great way to add more plant-based foods to your kidney-friendly diet, and a great way to get children to eat more veggies!

Chef

Lizzie Morey
Lizzie Morey

Kidney Kitchen Chef

These crispy vegetable fritters are a tasty, kidney-friendly snack, packed with veg and perfect as a savoury light bite.

Ingredients

200g carrots, grated

100g sweetcorn, tinned (drained) or frozen (defrosted)

1 green pepper, deseeded and finely sliced

2 cloves garlic, minced

4 spring onions, finely sliced

Grind of black pepper

2 eggs, lightly beaten

80g gram flour

2 tablespoons olive oil

Method

  1. Step 1

    Mix the carrots, sweetcorn, green pepper, garlic, spring onions and black pepper together in a bowl. In a separate large bowl, mix the flour and eggs together. Pour the vegetable mix into the egg and flour batter and stir until the ingredients are fully combined.

  2. Step 2

    Heat a large frying pan over a medium heat with some of the olive oil. Spoon the mixture into the pan, cooking in batches, as recipe makes 16 fritters. Cook each fritter for 2–3 minutes on each side, until golden brown and crispy.

  3. Step 3

    Have a plate with kitchen paper on it ready, so when the fritters are cooked you can transfer from the pan. Cook the next batch.

  4. Step 4

    When all fritters are cooked, serve with the crème fraîche.

Food facts

Serving sizes are based on adult portions.

Toddler (age 1-4): ¼

Young child (age 5-9): ½

Older child (age 10-13): ¾

Teenagers (14+): 1

Some children do have bigger appetites than others. You child’s portion may need to be changed to fit their typical diet if you think the recommended serving sizes are too large or small. We would advise speaking with your dietitian prior to increasing the serving size if your child has struggled to manage potassium or phosphate.

Gram flour is the main source of carbohydrate, and the value has been provided for those trained in insulin adjustment.

This recipe is low in potassium, when following ingredient quantities and serving sizes. It is also low in phosphate, but does contain some, mainly from the eggs and gram flour, so if you have been prescribed a phosphate binder, take as directed.

Gram flour and eggs provide a source of protein.

Replace the eggs with 6 tablespoons water and replace crème fraîche with additive-free soya plain yoghurt.

The mixture can be made in advance and stored in the fridge for up to 3 days – once cooked, the fritters are best eaten straight away or soon after.

This is a great healthy snack after school, quick to cook if batter is made in advance. If you like a stronger taste, you could add some chilli flakes to the batter mixture.

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