Here’s a simple and tasty Vegetable Fritters recipe 🥕🥒—crispy on the outside, soft inside, and packed with flavor.
Vegetable Fritters
Ingredients (Makes 8–10 fritters)
- 1 cup grated zucchini (squeeze out excess water)
- 1 cup grated carrot
- ½ cup corn kernels (optional)
- ¼ cup chopped onion
- ½ cup all-purpose flour
- 1–2 eggs, beaten
- 2 cloves garlic, minced
- Salt & pepper, to taste
- ½ tsp paprika or cumin (optional)
- 2–3 tbsp oil for frying
Instructions
1. Prepare vegetables
- Grate zucchini and carrot.
- Place zucchini in a clean cloth and squeeze out excess moisture.
2. Make batter
- In a bowl, combine grated vegetables, onion, garlic, flour, eggs, and seasonings. Mix until a thick batter forms.
3. Cook fritters
- Heat oil in a skillet over medium heat.
- Spoon 2–3 tbsp of batter per fritter into the pan.
- Flatten slightly with a spatula.
- Cook 3–4 minutes per side until golden brown and cooked through.
4. Serve
- Drain on paper towels and serve warm.
- Optional: serve with sour cream, yogurt, or a dipping sauce.
Tips
- Add grated cheese for extra flavor.
- You can mix other veggies like spinach, corn, or bell peppers.
- For a lighter version, bake at 400°F (200°C) for 15–20 minutes, flipping halfway.
If you want, I can also share a crispy chickpea flour vegetable fritter version that’s gluten-free and super crunchy.
Do you want me to share that?
