Fridge fritters

by Metropol | May 13, 2026 8:33 am

Cook Rhiannon Baldock isn’t the only one with vegetables looking a little worse for wear in the fridge. Her take on the classic corn fritters with a garlicky chilli yoghurt is the best way to make the most of those not-so-pretty vegetables while you still can.

Ingredients | serves 4

Fritters
1/4 cup self-raising flour
1 Tbsp cornflour
1/2 tsp baking soda
5–6 cups grated or finely chopped vegetables (see chef’s tip)
1/2 cup grated cheddar
3 eggs, beaten
Neutral cooking oil

Garlicky chilli yoghurt
1 cup Greek yoghurt
3 garlic cloves, peeled and crushed
Hot sauce, to taste
Extra virgin olive oil
Paprika, to garnish

Method

1. Sieve the flour, cornflour and baking soda into a mixing bowl and season with salt and pepper. Add the vegetables and grated cheese, stir to combine, then add the beaten eggs and mix until a batter forms.
2. Bring a nonstick frying pan to a medium-high heat with enough oil to coat the base of the pan. Scoop large spoonfuls of the batter into the pan, and cook for 2 to 3 minutes on each side or until golden and risen.
3. Repeat until all of the fritter mixture has been used, then set aside, keeping warm.
4. Make the dip by stirring together the yoghurt, garlic and hot sauce, then season to taste with salt and pepper.
5. Drizzle the yoghurt with olive oil and sprinkle over paprika, then serve alongside the hot, crispy fritters.

Chef’s tip: Use any vegetables in this recipe that you like, but those with low water content are best to keep your fritters light and crispy.

Source URL: https://metropol.co.nz/fridge-fritters/

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