What the heck is this?
Vegetable fritters are crispy, golden little cakes made from shredded veggies, a simple batter, and a quick pan-fry to perfection. They’re the answer when you have a crisper drawer full of random vegetables and no idea what to make for dinner. Think of them as savory pancakes, but packed with colorful, flavorful veggies in every bite. They’re delicious enough to serve as a main dish with a salad, or as a hearty side to anything from grilled chicken to a juicy burger.
Why You’ll Love This Recipe
- Super adaptable to whatever vegetables you have on hand
- Crispy on the outside, tender on the inside
- Great for sneaking in more veggies for picky eaters
- Quick and easy to make with minimal ingredients
- Perfect for meal prep and freezer-friendly
The Good Stuff You’ll Need
- 2 cups shredded zucchini (about 2 medium zucchinis)
- 1 cup shredded carrots
- 1/2 cup finely chopped onion
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 2 eggs
- 1/2 cup all-purpose flour (or almond flour for gluten-free)
- 1/4 cup grated Parmesan cheese (optional, but recommended)
- 1 teaspoon baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil or avocado oil for frying
Let’s Do This
Step 1: Prep the Veggies
Start by shredding your zucchini and carrots. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as you can. This is super important so your fritters stay crispy, not soggy.
Step 2: Mix the Batter
In a large bowl, combine the squeezed zucchini, shredded carrots, chopped onion, and corn. Add the eggs, flour, Parmesan (if using), baking powder, garlic powder, salt, and pepper. Stir everything together until the mixture is well combined. It should be thick and hold together when scooped.
Step 3: Fry the Fritters
Heat a large skillet over medium heat and add a generous slick of olive oil. Scoop out about 1/4 cup of the batter for each fritter and gently flatten it into a patty in the pan. Cook for about 3–4 minutes per side until deeply golden brown and crispy. Work in batches, adding more oil as needed between batches.
Step 4: Drain and Serve
Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Serve them hot with your favorite dipping sauce like sour cream, ranch, or a spicy aioli.
Serving Suggestions
Vegetable fritters are incredibly versatile. Serve them as a main course with a big green salad, as a side for grilled meats, or even stack them up for a vegetarian sandwich with a swipe of hummus or avocado. They also make a fantastic brunch item topped with a poached egg and some hot sauce.
Switch It Up
- Use different veggies: shredded sweet potatoes, beets, or cabbage work really well.
- Add fresh herbs like parsley, cilantro, or dill for extra flavor.
- Spice it up with a pinch of cayenne or smoked paprika.
- Make them cheesy by adding some shredded cheddar or feta to the batter.
Make-Ahead Tips
You can mix the batter a few hours ahead and store it in the fridge until you are ready to fry. Cooked fritters can also be stored in the fridge for up to three days and reheated in the oven or air fryer to bring back their crispiness. They freeze beautifully too — just cool completely, freeze on a baking sheet, then transfer to a freezer bag. Reheat directly from frozen at 400°F until hot and crispy.
Questions People Actually Ask
Q: Can I bake these instead of frying?
A: Yes. Scoop the batter onto a greased baking sheet, flatten slightly, and bake at 400°F for about 20 minutes, flipping halfway through, until golden and crispy.
Q: How do I keep them from falling apart?
A: Make sure you squeeze out excess moisture from the veggies, and don’t skip the flour and eggs — they act as the binding agents.
Q: Can I make them vegan?
A: Absolutely. Swap the eggs for flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg) and use a vegan cheese or skip the cheese altogether.
Vegetable Fritters
- Total Time: 35 minutes
- Yield: About 10 fritters 1x
Description
Vegetable fritters are crispy, golden little cakes made from shredded veggies, a simple batter, and a quick pan-fry to perfection. They’re the answer when you have a crisper drawer full of random vegetables and no idea what to make for dinner. Think of them as savory pancakes, but packed with colorful, flavorful veggies in every bite. They’re delicious enough to serve as a main dish with a salad, or as a hearty side to anything from grilled chicken to a juicy burger.
Ingredients
2 cups shredded zucchini (about 2 medium zucchinis)
1 cup shredded carrots
1/2 cup finely chopped onion
1/2 cup corn kernels (fresh, frozen, or canned)
2 eggs
1/2 cup all-purpose flour (or almond flour for gluten-free)
1/4 cup grated Parmesan cheese (optional, but recommended)
1 teaspoon baking powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Olive oil or avocado oil for frying
Instructions
Start by shredding your zucchini and carrots. Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as you can. This is super important so your fritters stay crispy, not soggy.
In a large bowl, combine the squeezed zucchini, shredded carrots, chopped onion, and corn. Add the eggs, flour, Parmesan (if using), baking powder, garlic powder, salt, and pepper. Stir everything together until the mixture is well combined. It should be thick and hold together when scooped.
Heat a large skillet over medium heat and add a generous slick of olive oil. Scoop out about 1/4 cup of the batter for each fritter and gently flatten it into a patty in the pan. Cook for about 3–4 minutes per side until deeply golden brown and crispy. Work in batches, adding more oil as needed between batches.
Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Serve them hot with your favorite dipping sauce like sour cream, ranch, or a spicy aioli.
Notes
Vegetable fritters are incredibly versatile. Serve them as a main course with a big green salad, as a side for grilled meats, or even stack them up for a vegetarian sandwich with a swipe of hummus or avocado. They also make a fantastic brunch item topped with a poached egg and some hot sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~110 calories per fritter
- Protein: ~4g per fritter