During a casual rooftop BBQ potluck in NYC, hosted by a culinary school buddy who’s all about that vegan life, I stumbled upon the delightful combo of zucchini and corn in one irresistible fritter.

These vegan zucchini fritters are pan-fried until golden and crisp, using fresh ingredients and chickpea flour for binding. Ideal as a savoury snack, appetiser, or light meal. Ingredients 2 ...

When the fritters are cooked, drain them on paper towels. This frying can be done hours in advance. 7 Just before you want to serve the fritters, heat the oil to 190 degrees.

This vegetable fritters had taste appeal and eye appeal, appreciated by both my vegetarian sister, Mary, and my non-vegetarian sister, Deb, during a recent Sunday dinner together.

But these potato fritters have been a big hit, too, stuffed into a soft roll and served as a sandwich. “We’ve sold out of them nearly every day,” Mr. Pandya said.

1. Whisk all of the batter ingredients together until smooth. 2. Peel the parsnips, celery root and onion. 3. Cut the onion into half and then thin slivers.

Sample more of Linda McCartney's meat-free dishes and learn more about a vegetarian lifestyle this National Vegetarian Week at 'Linda's Veggie Table', hosted by Jay McGuinness between 18-20 May.

The banana is an obliging do-it-all fruit, capable of playing many more roles than peel-and-eat snacking. Bananas can go far beyond typecasting as cereal toppings and lunchbox staples. That's the ...

400g plain flour; 1 tbsp baking powder; 1 tsp salt; 1 tsp ground black pepper; 1 tsp paprika; 1 tsp dried parsley; 1 scotch bonnet, diced (If you like things a bit less spicy, use less of this chilli.