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