Vegetable Fritters

Why You’ll Love This Recipe

Vegetable Fritters are not only delicious but also incredibly easy to make. They’re a great way to use up leftover vegetables, and you can tailor them to your taste by adding your favorite herbs and spices. The crispy exterior paired with the tender, flavorful interior makes for a perfect bite every time. They’re ideal for a quick weeknight dinner, meal prep, or as a tasty appetizer for parties. Plus, they’re customizable to be gluten-free or vegan, making them perfect for various dietary preferences.

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Servings and Timing

  • Servings: 4-6 fritters (depending on size)

  • Prep time: 10 minutes

  • Cook time: 15-20 minutes (for all batches)

Variations

  • Zucchini Fritters: Use only grated zucchini, and add some crumbled feta cheese or goat cheese for extra flavor.

  • Sweet Potato Fritters: Grate sweet potatoes and mix them with carrots and onions for a hearty, naturally sweet fritter.

  • Vegan Fritters: Omit the eggs and cheese, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of eggs for a vegan version.

  • Spicy Fritters: Add finely chopped fresh chili or a pinch of chili flakes to the batter for a spicy kick.

  • Cheese and Herb Fritters: Add your favorite cheese (cheddar, mozzarella, or Parmesan) along with fresh herbs like thyme or rosemary for a fragrant and flavorful option.

Storage/Reheating

  • Storage: Store leftover fritters in an airtight container in the refrigerator for up to 2 days.

  • Freezing: Fritters freeze well! Place them in a single layer on a baking sheet and freeze them until solid. Once frozen, transfer them to a freezer-safe bag or container and store for up to 2 months. To reheat, bake from frozen at 375°F (190°C) for about 10-15 minutes, or reheat in a pan for a crispy finish.

  • Reheating: To reheat leftover fritters, warm them in a skillet over medium heat for a few minutes until heated through and crispy again.

FAQs

Can I use frozen vegetables for this recipe?

Yes, you can use frozen vegetables, but be sure to thaw them completely and squeeze out any excess moisture before using them in the batter.

Can I make these fritters gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free flour blend or chickpea flour for a gluten-free option.

How do I prevent the fritters from being soggy?

To prevent soggy fritters, make sure to squeeze out excess moisture from vegetables like zucchini, and don’t overcrowd the pan when frying. Fry the fritters in batches for the crispiest results.

Can I make these fritters ahead of time?

Yes, you can make the fritters ahead of time and store them in the fridge. Reheat them in a skillet or oven to regain their crispiness.

What can I serve with vegetable fritters?

Vegetable fritters pair well with a variety of sauces, such as tzatziki, sour cream, yogurt, or a sweet chili sauce. You can also serve them alongside a fresh salad or roasted vegetables.

Can I make these fritters in the oven instead of frying?

Yes, you can bake them in the oven for a healthier option. Preheat the oven to 375°F (190°C), place the fritters on a lined baking sheet, and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.

Can I make these fritters in advance and freeze them?

Yes, these fritters freeze well. After cooking and cooling, store them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer-safe container. Reheat as needed.

Conclusion

Vegetable Fritters are a versatile and delicious dish that’s perfect for any meal of the day. With their crispy golden exterior and tender vegetable-filled interior, these fritters are a great way to incorporate more veggies into your diet. They’re quick to prepare, easy to customize, and can be enjoyed on their own or paired with your favorite dipping sauces. Whether you’re looking for a light lunch, a healthy snack, or a savory appetizer, vegetable fritters are sure to be a hit!

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Vegetable Fritters

Vegetable Fritters

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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.

  • Author: Laura
  • 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


  1. 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.

  1. 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.
  2. 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.
  3. 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.
  4. 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

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