Egg fritters are a new discovery of mine. I encountered them on some travels in the last year or so and have been enjoying them ever since. In addition to enjoyment, there is the nutrition aspect too. I may sound like a stuck record when I talk about increasing protein intake, but I truly believe that it’s a necessity for most if not all of us. This is true especially if we do any form of exercise, but even otherwise. We need to rethink our thaalis and our misconception that dal fulfils our protein requirements. The entry of more egg dishes into my own diet is how I’ve been meeting these needs. These egg fritters also bring some novelty in for me, something different from the same old, same old (which can get boring). That sense of uniqueness is what makes exploring new dishes interesting.
I first tasted egg fritters in London, where I had ordered them off the menu because I was intrigued by their name. I was quite pleasantly surprised by how good they were. As I ate, I tried to deduce what had gone into the recipe. This is a habit of mine when I go out to eat and when I particularly relish a new dish or a refreshing version of a familiar one. I have a constant curiosity when it comes to anything culinary, and where it isn’t possible to ask for a recipe (as I would if I was eating in someone’s home), I usually try to figure it out myself.
I did the latter in this case, and that is how I came up with an egg fritter recipe that sated my curiosity, my cravings as well as my nutritional needs.
This is a relatively new recipe to me, so I have yet to make a lot of memories with it at home, with my friends and family. I love this rendition, but I do still order the egg fritters at the eatery in London where I first tasted them whenever I’m in the city.
In this version, I have used green vegetables because they are aesthetically attractive, as well as really good for us. You may want to substitute the vegetables I have listed for ones that you prefer. Colourful bell peppers may work nicely. Just make sure that all the veggies used are chopped well so that the fritters cook better.
These egg fritters are obviously a breakfast dish, but they’re also great in case you need to pack something quickly for a commute. I think they would also work very well in lieu of a burger patty. That’s something I’d love to try out myself. It could also be interesting to have them on an open sandwich along with toppings or dressing. Now that these egg fritters have entered my life, I’m excited about the many ways I can enjoy them!
Egg Fritters
(Yield: 6 pieces)
3 eggs
Salt to taste
1 full cup zucchini (grated)
½ cup onions (finely chopped)
2 tablespoons coriander leaves (finely chopped)
½ cup broccoli (grated)
2-3 tablespoons rice flour
2 tablespoons bell peppers (finely chopped)
In a bowl, add the eggs, grated zucchini, broccoli, coriander leaves, onions, rice flour, bell peppers and salt. Mix well.
Add some oil in a heated flat pan. Using a ladle, drop a big spoonful of the mixture onto the pan. Press with the back of the ladle to make a thick fritter. Use a cup or a ring if you can. Here is a tip: while pouring the batter on the pan, the egg may drain on the sides. Once the egg cooks a little push it back with the help of the ladle. This will help in making the fritter achieve an almost round shape.
Add as many as you can on the pan. Cover for a few minutes on a low flame and allow to cook on the inside. Remove the lid and allow to cook until golden on one side. Flip and repeat on the other side.
Enjoy these tasty egg fritters by themselves, on toast or a bun, as a side to a meal or any way you like them! You may also want to check out a few other recipes I’ve shared earlier in which eggs are a core ingredient!
