Crispy Vegetable Fritters
These crispy vegetable fritters are packed with fresh veggies and lightly seasoned for a delicious, crunchy snack or side dish. They’re quick to make and perfect for using up leftover vegetables. Serve them with a dipping sauce for an extra burst of flavor!
Ingredients
1 cup grated zucchini (squeeze out excess water)
1 cup grated carrots
½ cup finely chopped bell peppers (red, yellow, or green)
½ cup corn kernels (fresh or frozen)
¼ cup chopped green onions
½ cup all-purpose flour (or chickpea flour for a gluten-free option)
¼ cup grated Parmesan cheese (optional)
1 egg (or flax egg for vegan)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon paprika (optional)
¼ teaspoon baking powder (for extra crispiness)
2 tablespoons milk or water (if batter is too dry)
Oil for frying
Instructions
1. Prepare the Vegetables
Grate the zucchini and carrots, then squeeze out excess moisture using a clean kitchen towel.
In a large bowl, mix all the vegetables together.
2. Make the Batter
Add flour, Parmesan, salt, pepper, garlic powder, paprika, and baking powder to the veggies.
Stir in the egg and mix until well combined. If the mixture is too dry, add a little milk or water.
3. Shape the Fritters
Scoop a spoonful of the mixture and shape it into small patties.
4. Fry the Fritters
Heat oil in a pan over medium heat.
Fry each fritter for 2-3 minutes per side until golden brown and crispy.
Drain on paper towels.
5. Serve & Enjoy
Serve hot with sour cream, yogurt dip, or a spicy mayo sauce.
Nutritional Information
Calories: 150
Carbohydrates: 18g
Protein: 5g
Fat: 7g
Saturated Fat: 2g
Cholesterol: 30mg
Sodium: 220mg
Fiber: 2g
Sugar: 3g
Notes & Tips
Make It Healthier: Use whole wheat flour or air-fry at 375°F (190°C) for 12-15 minutes.
Vegan Option: Use a flax egg (1 tbsp flaxseed + 2.5 tbsp water).
Baking Alternative: Bake at 400°F (200°C) for 20 minutes, flipping halfway.
- Customizable Veggies: Try adding spinach, grated potatoes, or mushrooms for varieties.