Golden, crunchy, and packed with fresh veggies, these crispy vegetable fritters are the perfect appetizer, snack, or light meal. Whether you’re trying to use up leftover produce or just craving something savory and satisfying, these fritters deliver big flavor in every bite. Best of all, they’re easy to customize with whatever veggies you have on hand!
Ingredients:
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1 cup shredded zucchini (squeezed dry)
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1 cup shredded carrots
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1/2 cup finely chopped onion
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1/2 cup corn kernels (fresh, frozen, or canned)
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1/4 cup chopped green onions or fresh herbs (like parsley or cilantro)
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2 cloves garlic, minced
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2 eggs
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1/2 cup all-purpose flour
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1/4 cup grated Parmesan cheese (optional, for extra flavor)
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1/2 tsp salt
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1/4 tsp black pepper
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1/4 tsp paprika or chili flakes (optional, for a little heat)
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Oil for frying (vegetable, canola, or olive oil)
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Instructions:
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Prepare the vegetables:
Place shredded zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Combine it in a large bowl with carrots, onion, corn, green onions, and garlic. -
Mix the batter:
Add eggs, flour, Parmesan (if using), salt, pepper, and paprika. Mix until well combined — the mixture should be thick and hold together when pressed. -
Heat the oil:
In a large skillet, heat about 2–3 tablespoons of oil over medium heat. -
Fry the fritters:
Scoop heaping tablespoons of the mixture into the hot skillet. Flatten gently with a spatula. Cook for 2–3 minutes per side, or until golden brown and crispy. -
Drain & serve:
Transfer the fritters to a paper towel-lined plate. Serve hot with sour cream, Greek yogurt, or your favorite dipping sauce.Tips:
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To make them gluten-free, substitute the flour with chickpea flour or gluten-free all-purpose flour.
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Add grated potato for extra crispiness.
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These freeze well! Reheat in a skillet or oven to retain crispiness.
Let me know if you want a spicy version, or one that’s baked instead of fried!
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