Recipe Gallery

Wonky Vegetable Fritters

Now here’s a twist on a super popular Luxembourgish dish: the Gromperekichelchen! I’m revamping our beloved potato fritters and turning them into wonky vegetable fritters, made with a whole range of wonky root vegetables! This is a super versatile recipe, and you can use any root vegetables you have at hand. Simply pair it with some herbs that you have at hand (in the fridge or freezer) and some spices – and serve them with a lovely garlicky lemon yoghurt dip.

The perfect way to use up all your veg – no matter what shape or size (or state) they’re in!

By the way: Did you know that less than 5% of vegetables sold in Luxembourg come from domestic production?! And that 30-40% of the vegetables grown in Luxembourg are not being sold, due to aesthetics and norms?!

Yes, supermarkets won’t sell any wonky vegetables, because they don’t fit the official standard. It’s not all their fault – the entire supply chain, from farming to packaging to shelving, is optimized for standard shapes and sizes. Wonky vegetables can complicate packaging and storage. Plus, consumers might associate the irregular produce with poor quality overall.

So all these vegetables go to waste… Which is an absolute tragedy! So, the people of Onperfekt decided to do something about it. They set up the first shop in the Grand Duchy (in Marnach) selling imperfect produce, and now they’ve launched a weekly wonky veg box service.

Find more lovely vegetable dishes here in my recipe archive.

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Ingredients

Makes 10 fritters – Prep: 45 mins

For the fritters:
700g wonky vegetables (f.ex. potato, carrot, beetroot, kohlrabi)
3 spring onions (or 1 small onion)
4 tbsp fresh or frozen herbs, chopped (f.ex. dill, coriander, tarragon, parsley, mint)
150g flour
2 eggs
1 ½ tsp salt
1 tsp cumin powder (or other spices)
A pinch of chili flakes (optional)
Pepper

Oil, for frying

For the yoghurt dip:
200g Greek yoghurt
1 small garlic clove, crushed
Lemon zest
Salt and pepper

Method

Peel and grate the vegetables, then squeeze out as much liquid as you can and put in a bowl.

Slice the spring onions (or peel and chop the onion), and add to the bowl with the chopped herbs, flour, eggs, salt, cumin, chili flakes (if using) and a bit of pepper.

Mix until everything is evenly combined.

Pour enough oil into a frying pan so it covers the entire base. Heat the oil and test if the oil is hot enough by dropping in a tiny bit of batter – if it starts bubbling, you’re good to go. Drop heaped tablespoons of the vegetable mix into the pan. Flatten them slightly and fry on each side for 1 ½ minutes. Remove from the pan and drain on a plate lined with kitchen paper, then sprinkle with fleur de sel. Proceed with the remaining batter to get 10 fritters in total.

Just before serving, mix the yoghurt with the crushed carlic, a bit of lemon zest and salt and pepper. Serve each portion of vegetable fritters with a dollop of yoghurt.

TIP: You can also add a bit of crumbled feta cheese into the fritters batter. And feel free to play around with other spices – crushed fennel seeds or curry powder work particularly well.