Green Veggie Fritters
Green Veggie Fritters are a delicious and nutritious way to enjoy a variety of vegetables in one bite-sized, crispy treat. Packed with vibrant greens like spinach, zucchini, and kale, these fritters are perfect as a snack, appetizer, or even a main dish. The crispy outer layer gives way to a tender interior, with the earthy flavors of the veggies enhanced by savory spices and herbs. Whether you’re looking for a kid-friendly way to sneak in some extra greens or simply craving a flavorful, vegetarian dish, these fritters are sure to please everyone at the table. Plus, they’re easy to make, customizable, and perfect for meal prep!
2 cups of finely shredded vegetables (a mix of zucchini, carrots, spinach, or kale, or any greens of your choice)
1/2 cup chickpea flour (or all-purpose flour)
1/4 cup breadcrumbs (optional, for extra crispiness)
1/4 cup grated Parmesan cheese (optional, for extra flavor)
2 cloves garlic, minced
1 small onion, finely chopped
2 large eggs (or use a flax egg for vegan option)
1 tablespoon ground flaxseed (optional, for binding)
1/2 teaspoon baking powder (helps make them fluffy)
1 teaspoon dried oregano or Italian seasoning
1/2 teaspoon cumin (optional, for flavor)
Salt and pepper to taste
Olive oil (for frying)
Instructions:
1. Prepare the Veggies:
Grate or finely chop your vegetables. You can use zucchini, carrots, spinach, broccoli, or kale—whatever green veggies you prefer. If using zucchini, make sure to squeeze out the excess water from the grated zucchini by placing it in a kitchen towel or paper towel and pressing gently.
Add the grated vegetables into a large mixing bowl.
2. Prepare the Binder and Flavorings:
To the bowl of veggies, add the chickpea flour (or all-purpose flour), breadcrumbs, Parmesan cheese, minced garlic, and chopped onion.
Add eggs (or a flax egg if vegan) to bind everything together. If you’re using ground flaxseeds as a binder, mix them with water to form a gel-like consistency and add them to the bowl.
Sprinkle in the baking powder, oregano, cumin, salt, and pepper.
Mix everything well until the mixture comes together and becomes a thick batter. If it feels too wet, you can add a little more flour or breadcrumbs to thicken it.
3. Shape the Fritters:
Take a spoonful of the mixture and shape it into a small patty or fritter using your hands or a spoon. Try to make them about 1/2 inch thick, so they cook through easily.
Place them on a plate or tray.
4. Fry the Fritters:
Heat a couple of tablespoons of olive oil in a large non-stick skillet or frying pan over medium heat.
Once the oil is hot, carefully place the fritters in the pan. Don’t overcrowd the pan; cook them in batches if necessary.
Fry the fritters for 3-4 minutes on each side or until golden brown and crispy.
Flip carefully using a spatula to avoid breaking them.
Once fried, transfer the fritters to a paper towel-lined plate to absorb excess oil.
5. Serve:
Serve the fritters warm with a dipping sauce of your choice, like Greek yogurt with herbs, a tangy tzatziki sauce, or sriracha mayo for some heat.
They pair well with a fresh side salad or roasted vegetables.
Tips:
Vegan Option: Use flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to sit for a few minutes to thicken) and skip the Parmesan cheese.
Make-ahead: You can make the fritters ahead of time, store them in an airtight container, and reheat them in the oven for a few minutes before serving.
Freezing: You can freeze uncooked fritters by placing them on a tray lined with parchment paper and freezing them individually before transferring them into a freezer bag. Just fry them directly from frozen!
These veggie fritters are not only healthy but super versatile. You can switch up the vegetables and seasonings based on what you have available. Enjoy!
Nutritional Information (per serving)
Calories: 120
Fat: 2g
Saturated fat: 0.5g
Omega-3 fatty acids: 0.5g
Carbohydrates: 25g
Fiber: 4g
Sugar: 5g
Protein: 5g
Sodium: 200mg
Cholesterol: 10mg