Spicy Choko Fritters – Self Sufficient Me

A classic way to use up leftover cooked vegetables, spicy choko fritters help maximise harvests, fill tummies, and are easy to make.

Just like classic vegetable fritters, choko is grated up and used as the basis for a yummy fried vegetable patty, known as a ‘fritter‘. Ideal to make in advance for lunches, they can be served hot or cold and transport well. They require relatively few ingredients, and are quick to make with a couple of backyard veggies. This recipe is an easy 3-step process; simply grate the veg, mix all the ingredients together, then fry the patties.

Chokos can be a little difficult to know how to use. While they’re an old-school backyard food source, they’re seldom found on supermarket shelves, so choko recipes aren’t abundant. To that end, we’re creating a whole host of new choko recipes for you- check out our choko & roast pine nut side salad and our delightful potato, paprika & choko soup.

As choko has a mild taste and takes on the flavour of the ingredients its cooked with, you can add any spices you like into these fritters. Here, I’ve included ginger, turmeric, pepper and chilli, but you could leave these out and include others that you prefer.

Here’s How to Make Them

Peel and grate the chokos, then set them aside in a colander to drain for 15-20 minutes. Chop the onion and garlic.

Add all the ingredients to a large mixing bowl then stir to form a smooth batter.

Heat the oil to medium, then cook the fritters by dropping large spoonfuls of the batter into the frying pan. Turn carefully after a few minutes, and fry until golden. Remove fritters to a plate lined with paper towel.