Vegetable Fritters

Peel the potato, carrot, and zucchini, then grate all three vegetables along with the onion using a box grater or food processor. Transfer to a clean kitchen towel and squeeze firmly to remove excess moisture.

Heat the butter in a large pan over medium heat, then add the squeezed vegetable mixture and stir well to combine. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften and release their aromas.

Stir in the curry powder and minced chilli (if using), coating the vegetables evenly. Cook for 1 minute until fragrant, then transfer the mixture to a bowl and let cool for 2 minutes.

Add the beaten egg and plain flour to the cooled vegetable mixture, season with salt and pepper to taste, then add a squeeze of lemon juice. Mix until well combined and the batter holds together.

Heat the vegetable oil in a deep pan or skillet over medium-high heat until shimmering (about 3-4 minutes). Test readiness by dropping a small piece of batter—it should sizzle immediately upon contact.

Drop spoonfuls of the vegetable batter into the hot oil, flattening each fritter slightly with the back of the spoon. Work in batches to avoid overcrowding and maintain oil temperature.

Fry the fritters for 2-3 minutes on the first side until golden brown and crispy. Using a slotted spoon, carefully flip each fritter and fry for another 2 minutes until the second side is equally golden.

Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm as an appetizer or side dish, accompanied by yogurt, mint chutney, or tamarind chutney if desired.