Yesss 🧀🥕🥦—cheesy vegetable fritters are elite snack / side / “I’ll just eat these instead of dinner” food. Here’s a crispy-outside, melty-inside, totally flexible recipe.
🧀 Crispy Cheesy Vegetable Fritters
Ingredients
- 2 cups mixed veggies, finely chopped or grated
(zucchini, carrot, corn, broccoli, bell pepper—anything goes) - 1 cup shredded cheese
(cheddar for flavor, mozzarella for stretch, or a mix) - 2 eggs
- ½ cup flour (or breadcrumbs)
- ¼ tsp garlic powder
- ¼ tsp onion powder
- Salt & pepper
- Optional: chopped green onions or herbs
Instructions
- Prep veggies
- If using zucchini, salt & squeeze out moisture (very important).
- Mix everything in a bowl until thick and scoopable.
- Heat oil in a skillet over medium heat.
- Scoop ~2 tbsp per fritter, flatten slightly.
- Pan-fry 2–3 min per side until golden and crispy.
- Drain briefly on paper towel.
Dipping Sauces (pick your fighter)
- Sour cream + garlic + lemon
- Ranch or spicy mayo
- Greek yogurt + herbs
- Sweet chili sauce
Pro Tips for Maximum Crisp
- Drier veggies = better fritters
- Don’t overcrowd the pan
- Let them set before flipping
- Add a spoon of cornstarch if batter feels loose
Variations
- 🌶 Add chili flakes or jalapeño
- 🥔 Add grated potato for extra crunch
- 🌿 Add parsley, dill, or cilantro
- 🌱 Make it gluten-free with almond flour or GF flour
Want an air fryer, oven-baked, or kid-friendly version? 😄
