These vegetable fritters are healthy morsels that will keep you humming through the mid-morning or late afternoon.
Ingredients
Method
Place noodles in a small heatproof bowl. Pour over enough boiling water to cover. Set aside for 5–10 minutes to soften. Drain well. Using kitchen scissors, cut into short lengths (about 6cm). Cool 10 minutes.
Combine sweet potato, zucchini, capsicum, broccoli, spinach, peas, onion and noodles in a large bowl. Add flour and season.
Whisk milk, curry paste and eggs together in a jug. Pour over vegetables. Mix well to combine.
Pour enough oil into a large frying pan to reach 1cm up the pan’s side. Heat over medium-high heat. Drop 1/3 cup mixture into the pan and spread to form a circle. Repeat to make three more fritters. Cook for 5–6 minutes each side or until golden and cooked through. Drain on paper towel. Repeat with remaining mixture, adding more
oil when needed.
Meanwhile, make dipping sauce. Combine all the ingredients in a bowl.
Serve fritters with dipping sauce, coriander and lime wedges.

Why are my vegetable fritters falling apart?
If your fritters are falling apart, it is because the batter was too wet and as a result, may stick to the pan.
How do you get fritters to stick together?
If your fritter isn’t holding it’s shape, you can add another egg. If it’s too wet, add some cheese or flour.
What is a vegetable fritter?
A vegetable fritter is a delicious, small vegetable cake filled with oozy goodness!