Easy Recipe for Vegetable Fritters with smoky tomato salsa dip | via

Vegetable Fritters with smoky salsa

Vegetable fritters with smoky tomato salsa. Easy rosti made with zucchini, potato and carrots.

Course Side Dish, Snack
Cuisine Vegan
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 people
111 kcal
Author Anna


For Vegetable Fritters

  • 2 large baking potatoes
  • 2 medium zuchini
  • 2 large carrots
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp cajun pepper

Smoky Salsa

  • 200 g cherry tomatoes (plum tomatoes will also work well)
  • 1/2 tsp brown sugar
  • 1 tbsp balsamic vinegar
  • 2 tbsp olive oil (extra virgin)
  • 2 medium roasted red peppers
  • 1 medium red chilli (seeds removed)
  • 1 small garlic clove (roughly chopped)
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 fresh lemon (juice only)


Smoky Salsa

  1. Heat the oven to 200C (400F). Place the tomatoes on a baking tray. Season with salt and pepper, sprinkle with sugar and drizzle with balsamic vinegar and olive oil. Roast for 20 minutes and set aside to cool.

  2. Place the tomatoes, peppers, chilli, garlic and smoked paprika into a blender, season some more if needed and blitz to a sauce.

Vegetable Fritters

  1. Grate all vegetables and place in the centre of a clean tea towel, squeeze all the excess liquid from the vegetables. Place them in a large bowl, stir with seasoning, lemon juice and drizzle of oil. 

  2. Using your hands, form small patties from vegetable mix. Heat some oil in the medium pan and fry the rostis on each side for about 5-10 minutes until golden brown.

  3. Serve with smoky salsa and some fresh parsley.