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Ingredients

1/3 cup light flavoured extra virgin olive oil
1 small zucchini, grated
1 small carrot, grated
1/2 cup chopped broccoli
1 tablespoon finely chopped fresh chives
2 tablespoons finely chopped fresh coriander leaves, plus extra to serve
1/2 cup plain flour
1/4 teaspoon baking powder
1/4 teaspoon sweet paprika
1 egg
1/4 cup milk
6 cherry tomatoes, halved
2 tablespoons sweet chilli sauce

Method

Step 1 Preheat oven to 220C/200C fan-forced. Place 1 teaspoon oil in each hole of a 12-hole (1/3-cup-capacity) muffin pan. Bake for 10 minutes or until oil is hot.
Step 2 Meanwhile, place zucchini, carrot, broccoli, chives, coriander, flour, baking powder and paprika in a bowl. Season. Stir until well combined. Whisk egg, milk and remaining oil together in a jug. Add to vegetable mixture. Stir to combine.
Step 3 Carefully remove pan from oven. Spoon mixture among pan holes. Top with tomato halves, cut-side up. Return to oven. Bake for 20 to 25 minutes or until golden and crisp.
Step 4 Brush fritters with sweet chilli sauce. Stand in pan for 5 minutes. Using a butter knife, carefully lift fritters from pan. Serve sprinkled with extra coriander.

Crispy vegie muffin pan fritters

How to make Crispy vegie muffin pan fritters

Ingredients

Method