Vegetable potato fritters in the Thermomix® chop everything in a single pass. 12 seconds at speed 5 is enough to bring the potatoes, carrots and courgette to the right size. Any longer and the batter turns mushy; any shorter and large chunks remain.
We have been making these fritters regularly for years. The ratio of 500 g potatoes to 400 g vegetables means the fritters hold together in the pan without the potato flavour dominating.
Vegetable Potato Fritters with Herb Dip, Thermomix®
Ingredients 0 / 14 ✓
- 1/2 bunch chives
- 300 g quark
- 20 g milk (3.5% fat)
- 1 tsp salt
- 1/2 tsp white pepper
- 500 g potato
- 200 g carrot
- 200 g courgette
- 1 onion
- 2 eggs
- 20 g rolled oats
- 40 g plain flour (type 405)
- 1 tsp vegetable stock powder
- 40 g clarified butter
Instructions 0 / 5
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1
Chop the chives.
Wash the chives, shake dry and cut into rings.
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2
Mix the dip.
Add the quark, milk, chives, salt and pepper to the mixing bowl and stir for 7 sec / speed 4. Set aside and store in the fridge.
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3
Prepare the vegetables.
Wash, peel and cut the potatoes into pieces. Wash the carrots and courgette and cut into pieces. Peel the onion and halve it.
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4
Mix the fritter batter.
Add the potatoes, carrots, courgette, onion, eggs, rolled oats, flour and vegetable stock powder to the mixing bowl and chop using the spatula for 12 sec / speed 5.
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5
Fry the fritters.
Heat the clarified butter in a frying pan and fry the fritters in batches on both sides over a medium heat until golden brown. Drain on kitchen paper and serve with the herb dip.
Tip: Both the dip and the batter can be prepared ahead of time and stored in the fridge for a few hours.
Video
Nutrition per serving
Chopping raw potatoes instead of grating
The Thermomix® grates the raw potatoes to the right size in 12 seconds. That is faster than any hand grater and more even. The key is to peel them and cut them into rough pieces first, so the load on the blades is distributed evenly.
The 12 seconds is a precise window, not a rough guide. At 10 seconds, chunks that are too large remain in the batter and will not cook through in the pan. At 15 seconds the batter becomes pulpy because too much potato starch is released, and the fritters then stick to the pan.
Rolled oats as a binding agent
20 g of rolled oats for 500 g of potatoes is the minimum. They absorb the liquid from the vegetables and stop the batter falling apart in the pan. We use fine rolled oats, not jumbo oats. Jumbo oats stay as hard grains you can feel in the finished fritter.
The flour (40 g plain flour) forms a second binding layer together with the eggs. Without flour the fritters are too loose; with more than 50 g they taste of dough rather than vegetables.
No need to drain the courgette
200 g of courgette to 500 g of potatoes does not release enough water to make the batter too thin. The rolled oats absorb the liquid. We do not draw out the moisture from the courgette with salt because that adds an extra step and makes no noticeable difference.
If you use more than 300 g of courgette it becomes critical. In that case, salt it first, leave it for 10 minutes and then squeeze out the excess moisture.
Medium heat for a golden crust
Heat the clarified butter over a medium heat until it just begins to smoke. Only then add the fritters to the pan in batches using a tablespoon. Too hot and the crust burns before the centre cooks through. Too cool and the fritters soak up the fat.
Fry for 3 to 4 minutes per side and do not turn them until the underside is firm. If the fritters fall apart when you turn them, the heat was too low or the batter too thin.
Herb dip: 7 seconds at speed 4 is all it takes
Thin the 300 g of quark with 20 g of milk so the dip becomes spreadable. The chives are cut into rings by hand beforehand, not in the Thermomix®. If the chives are chopped in the mixing bowl they release too much juice and the dip turns green and watery instead of white and creamy.
7 seconds at speed 4 combines everything evenly without making the quark runny. At speed 5 or higher the consistency becomes too thin.
Preparing the batter ahead
Both the dip and the batter will keep for 3 to 4 hours in the fridge. The batter becomes slightly firmer as the oats continue to swell. That is fine. Just stir it through once before frying.
Storing for longer than 6 hours does not work. The potatoes oxidise and the batter turns grey. The taste is not affected, but it is no longer appealing to look at.
Other vegetables to try
The recipe works with almost any vegetable. We have made potato fritters with broccoli, cauliflower and peppers as well. The key is that the vegetable must cook through in the same time as the potato. Very hard vegetables such as raw beetroot do not work.
For very watery vegetables such as tomatoes, increase the rolled oats to 30 g.
Serving
The fritters taste best straight from the pan. Keeping them warm in the oven at 80 °C fan works, but the crust softens. Drain on kitchen paper to remove any excess fat.
Goes well with: apple sauce and soured cream.
The herb dip works well, but nut pesto or apple sauce are good alternatives too. For something more savoury, try soured cream with horseradish.
More Thermomix® recipes with potatoes: Classic potato fritters, Potato soup with sausages, Potato gnocchi.
