Vegetable Fritters
Vegetable Fritters are crispy, savory treats made with fresh vegetables and a golden, crunchy coating. These versatile fritters can be customized with a variety of vegetables, spices, and herbs, making them perfect as a snack, appetizer, or light meal.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes (for all batches)
- Total Time: 25-30 minutes
- Yield: 4-6 fritters (depending on size)
- Category: Appetizer
- Method: Frying
- Cuisine: Global
- Diet: Vegetarian
Ingredients
- 2 cups mixed vegetables, grated or finely chopped (such as zucchini, carrots, corn, and bell peppers)
1/2 cup all-purpose flour (or gluten-free flour for a gluten-free version)
2 large eggs (or flax eggs for a vegan version)
1/4 cup grated cheese (optional, for added flavor)
2 tablespoons chopped fresh herbs (parsley, cilantro, or chives work well)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon paprika or cayenne pepper (optional, for heat)
Salt and pepper to taste
2 tablespoons olive oil (or vegetable oil) for frying
Instructions
Prepare the Vegetables: Grate or finely chop the vegetables of your choice. If using zucchini, be sure to squeeze out excess moisture using a clean kitchen towel or cheesecloth to prevent soggy fritters.
- Make the Batter: In a large mixing bowl, combine the grated vegetables, flour, eggs, cheese (if using), herbs, garlic powder, onion powder, paprika or cayenne pepper, salt, and pepper. Mix everything together until well combined. The mixture should hold together but still be a bit loose. If it’s too wet, add a little more flour.
- Heat the Oil: Heat 1-2 tablespoons of olive oil in a large frying pan over medium heat. You want enough oil to coat the bottom of the pan so the fritters can crisp up.
- Cook the Fritters: Once the oil is hot, spoon 2-3 tablespoons of the vegetable mixture into the pan for each fritter. Flatten them slightly with the back of the spoon to form small patties. Cook for 2-3 minutes on each side, or until golden brown and crispy. You may need to do this in batches depending on the size of your pan.
- Drain and Serve: Remove the fritters from the pan and place them on a plate lined with paper towels to drain excess oil. Serve immediately with your favorite dipping sauce, such as sour cream, yogurt, or a tangy chutney.
Notes
- For a vegan version, replace the eggs and cheese with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and a dairy-free cheese substitute.
- Add finely chopped chili or chili flakes for a spicy version.
- For a gluten-free version, use gluten-free flour or chickpea flour.
- Make sure to squeeze out excess moisture from vegetables like zucchini to prevent soggy fritters.
Nutrition
- Serving Size: 1 fritter
- Calories: 150
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 35mg