Crispy Vegetable Fritters

Crispy Vegetable Fritters

20-30 minutes, Dinner, Featured, Lunch, Main, Starter, Vegetables -


  • 2 medium potatoes, cooked and mashed
  • 1 egg, lightly beaten
  • 2 tsp. Maille Old Style mustard
  • ¾ cup finely chopped zucchini
  • ¾ cup grated carrots
  • 2 tbsp. olive oil
  • Salt and pepper


  1. Combine potatoes, egg and Maille Old Style mustard in medium bowl. Stir in zucchini, carrots, salt and pepper. Shape into 1 inch patties and chill for at least 1 hour.
  2. Heat olive oil in large skillet over medium-high heat and cook fritters, turning once, until golden brown, about 10 minutes; drain on paper towels.

To serve
Serve with poached eggs at breakfast, chicken or lunch, or cold as a snack; they’re also super with salmon steak for dinner.