Best Crispy Vegetable Fritters Recipe
If you’re looking for a simple yet satisfying way to get more veggies into your meals, these Vegetable Fritters are a must-try. Packed with fresh zucchini, carrots, and sweetcorn, these crispy bites are a great way to enjoy a delicious, healthy snack or side dish.
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These vegetable-packed fritters explode with fresh flavor. With that satisfying crunch, the kids will hardly notice that they’re eating veggies! Easy to make, they’ll be on your table within 25 minutes. Great for game day, after-school snacks, potlucks, and picnics, they are a real crowd-pleaser!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Vegetable Fritters with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Making these vegetable fritters is easy if you follow my straightforward instructions.
Prepare the Zucchini
Start by shredding your zucchini and placing it in a colander. Sprinkle a little salt over it, then let it sit for 10 to 15 minutes. This will help draw out the excess moisture.
Once the time is up, use your hands to squeeze out as much liquid as possible, then set the drained zucchini aside. This step is key to getting those perfectly crispy fritters.
Mix the Vegetables
In a large bowl, combine the shredded zucchini, shredded carrots, corn kernels, minced garlic, scallions, and red pepper flakes. Give it all a good mix to ensure the flavors are evenly distributed.
Combine Dry Ingredients
In a separate small bowl, combine the all-purpose flour and baking powder. Gradually add this dry mixture to your vegetables, stirring to coat everything nicely.
Add the Eggs
Now, pour the beaten eggs into the vegetable mixture. Stir until the batter is well combined and holds together nicely. Season with salt and pepper to taste.
Fry the Fritters
Heat some olive oil in a sauté pan over medium to medium-high heat. Once the oil is hot (you can test it by adding a small bit of batter—if it sizzles, you’re good to go), scoop about 3 tablespoons of batter into the pan.
Flatten each fritter into a patty shape, leaving about an inch of space between them. Fry for 2 to 3 minutes on each side until they’re golden brown and crispy.
Drain and Serve
Once your fritters are beautifully golden, remove them from the pan and place them on a paper towel-lined plate to drain any excess oil.
Serve the veggie fritters immediately with your favorite dipping sauce, like sour cream, yogurt, or garlic aioli, and enjoy the crunch!
Recipe Notes and Expert Tips
Here are some more tips so that you can make sure your vegetable fritters turn out perfect every time.
- Get That Perfect Crunch: Make sure to squeeze out as much water as possible from the zucchini. The drier the zucchini, the crispier your fritters will be, so don’t skip this step!
- Even Cooking Matters: When you’re shaping the fritters, flatten them out evenly. This helps them cook through properly without burning on the outside while staying raw in the middle.
- Nail the Oil Temperature: It’s all about the sizzle! If the oil isn’t hot enough, your fritters might turn out greasy. On the flip side, if the oil is too hot, they’ll burn before the insides cook. A little test piece of batter can help you get it just right.
- Switch Up the Flour: If you’re going gluten-free, try using chickpea flour instead of all-purpose flour. It adds a nice flavor twist and works just as well.
- Adjust the Heat: Love a little spice? Feel free to amp up the red pepper flakes. Or, if you prefer it mild, tone them down. You’re in control of the heat level.
- Mix and Match Veggies: Don’t be afraid to get creative! Adding grated potatoes, bell peppers, or even a handful of spinach can bring extra color and flavor to your fritters.
- Stick-Free Cooking: Using a non-stick pan can make your life a lot easier when frying these fritters. They’re less likely to stick, meaning they’ll flip beautifully without falling apart.
How to Store Leftover Vegetable Fritters
If you have any leftover vegetable fritters, you can store them in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy them again, reheat the fritters in a hot pan or oven to bring back their crispiness.
You can also freeze these fritters! Let them cool completely, then place them in a single layer on a baking sheet lined with parchment paper and flash freeze until solid.
Once frozen, transfer them to a freezer-safe bag or container, I always separate them with layers of parchment paper.
They’ll keep well for up to 2 months. To reheat, pop them straight from the freezer into a hot oven or pan until they’re heated through and crispy again.
More Easy Recipes for You to Try at Home
If you like our crispy vegetable fritters recipe, then take a look at these easy recipes.
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Equipment
- Colander
- Sauté pan
Ingredients
- 2 cups Zucchini shredded
- 1 tsp Salt
- 2 cups Carrots shredded
- 1½ cups Sweetcorn kernels
- 2 cloves Garlic minced
- ⅔ cup All purpose flour
- 1 tsp Baking powder
- 2 large Eggs beaten
- ⅓ cup Scallions chopped
- 1 tsp Red pepper flakes
- Salt and pepper to taste
- 2 tbsp Olive oil
Instructions
- Shred your zucchini and then place them in a colander. Sprinkle a little salt over it and set aside for 10 – 15 minutes, the liquid will drain from the zucchini. Then, using your hands squeeze the zucchini so you remove as much liquid as possible2 cups Zucchini, 1 tsp Salt
- Place the zucchini in a large bowl, then add carrots, sweetcorn kernels, garlic, flour, baking powder, eggs, chopped scallions (green onions), red pepper flakes, kosher salt, and black pepper. Mix your veggie mixture thoroughly to ensure it’s evenly combined2 cups Carrots, 1½ cups Sweetcorn kernels, 2 cloves Garlic, ⅔ cup All purpose flour, 1 tsp Baking powder, 2 large Eggs, ⅓ cup Scallions, 1 tsp Red pepper flakes, Salt and pepper
- Before you start cooking, ensure you have a paper towel lined plate. Then, add olive oil (you can also use vegetable oil) to a saute pan over medium heat to medium high heat. When the oil is hot enough, you’ll be able to place a tiny piece of the fritter batter into the oil and it will sizzle. Next, using a tablespoon, scoop approximately 3 tablespoons of the vegetable fritter batter and add it to the pan. Flatten the fritters so you have a patty shape and repeat the process, placing the fritters around an inch apart, until your pan is full. Pan fry the fritters for 2-3 minutes until the underside is golden brown, then flip and cook the other side for approximately 2 minutes. When the fritters are golden brown, remove them and place them on your paper towel lined plate. Repeat the process until all of the crispy vegetable fritters are cooked. Serve your delicious fritters immediately, serve with your favorite dipping sauce and enjoy!2 tbsp Olive oil
Notes
- Get That Perfect Crunch: Make sure to squeeze out as much water as possible from the zucchini. The drier the zucchini, the crispier your fritters will be, so don’t skip this step!
- Even Cooking Matters: When you’re shaping the fritters, flatten them out evenly. This helps them cook through properly without burning on the outside while staying raw in the middle.
- Nail the Oil Temperature: It’s all about the sizzle! If the oil isn’t hot enough, your fritters might turn out greasy. On the flip side, if the oil is too hot, they’ll burn before the insides cook. A little test piece of batter can help you get it just right.
- Switch Up the Flour: If you’re going gluten-free, try using chickpea flour instead of all-purpose flour. It adds a nice flavor twist and works just as well.
- Adjust the Heat: Love a little spice? Feel free to amp up the red pepper flakes. Or, if you prefer it mild, tone them down. You’re in control of the heat level.
- Mix and Match Veggies: Don’t be afraid to get creative! Adding grated potatoes, bell peppers, or even a handful of spinach can bring extra color and flavor to your fritters.
- Stick-Free Cooking: Using a non-stick pan can make your life a lot easier when frying these fritters. They’re less likely to stick, meaning they’ll flip beautifully without falling apart.
Nutrition
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