Best Crispy Vegetable Fritters Recipe

Crispy vegetable fritters, bursting with sweetcorn, zucchini, carrots, herbs, and spices, golden brown and cooked to perfection. Every single mouthful is a joy, and they are SO moreish! They’ll be on your table in 25 minutes and gone in seconds!

Someone dipping half a vegetable fritter in sour cream and chives with chopped chives on top, a stack of vegetable fritters behind.

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Why you’ll love this easy vegetable fritter recipe

  • A perfect snack, they are a great way to get your kids to eat their veggies.
  • Taking only 25 minutes to make, they are an ideal healthy appetizer or side dish.
  • You won’t need any special equipment like a food processor to make this crispy vegetable fritters recipe.
  • This is a shallow fry recipe that gives delicious crispy fritters and not deep fry, and if you want them to be even healthier, you can bake them.
  • All the ingredients are 100% vegetarian.

What ingredients do I need?

You’ll need all the ingredients shown in the photograph below.

Ingredients needed, flour, baking powder, vegetable oil, red chili flakes, carrots, zucchini, scallions, eggs, garlic, salt, pepper, sweetcorn.

Game nights aren’t the same without fritters and a big bowl of fries, incredibly easy to make, we batch cook them!

How to make vegetable fritters with step-by-step instructions

A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.

Making our vegetable fritters is easy if you follow our step-by-step 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 possible.

Zucchini draining in a colander.
Shred your zucchini and drain in a colander.
Vegetable fritter batter mixed together in a bowl.
Mix all of the ingredients together to form a vegetable batter.

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 combined.

Before you start cooking, ensure you have a paper towel-lined plate.

Then, add olive oil (you can also use vegetable oil) to a sauté 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 hot oil, and it will sizzle.

Next, using a tablespoon, scoop approximately 3 tablespoons of the vegetable fritter batter and add it to the pan.

Vegetable fritter shallow frying in a pan.
Pan-fry until each side is golden brown.

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 the crispy vegetable fritters are cooked.

Serve your delicious fritters immediately, serve with your favorite dipping sauce, and enjoy!

Recipe notes and expert tips

  • Out of fresh garlic?
    Use garlic powder instead.
  • No scallions?
    Use chopped chives; these will be a good substitute for scallions (spring onions).
  • Storage
    Keep in an airtight container for up to 3 days and freeze for up to 3 months.

What do I serve them with?

Our crispy vegetable fritters are so versatile that you can eat them with many different things.

One of our favorite finger foods, we love to dip cooked fritters in our favorite dipping sauce.

We make our own sour cream and chives dipping sauce; it’s the perfect combo for us.

Other dipping sauces that would be perfect are our Thai sweet chili sauce, spicy sriracha aioli, chipotle aioli, ranch dressing, and garlic dip.

We’ve even been known to dip them in our blue cheese dressing, tzatziki sauce, and fresh raita.

If you are craving more than a snack, then eat them with our piri piri fries, air fryer zucchini fries, edamame dumplings, or sweet potato wedges.

Vegetable fritters stacked on a slate board with tomato and rocket in the background.

Make vegan fritters

The only ingredient in our vegetable fritters recipe that isn’t vegan is the egg.

Replace the egg with a vegan liquid egg, and you have vegan vegetable fritters.

There are some really great egg substitutes around these days, so there’s no need to miss out on this great appetizer.

What’s the best flour to use?

We’ve used all-purpose flour in our vegetable fritters recipe.

You could use gluten-free flour, chickpea flour, or whole wheat flour; they would all work well.

Play with the flavors

As with all our recipes, we recommend making our veggie fritters as we show you for the first time.

Then make them yours by playing with the flavors the next time you make them!

Add a little sweet potato, broccoli floret, shredded cheddar cheese, or vegetarian Parmesan cheese.

Crispy vegetable fritters all stacked up.

Add fresh herbs, cayenne pepper, onion powder, or lemon juice.

Make the recipe perfect for YOU!

How do I store them?

Our crispy vegetable fritters will keep in an airtight container in the fridge for up to 3 days.

They also freeze for up to 3 months.

Potato fritters on parchment paper along with a bowl of dipping sauce.

More easy vegetable fritters recipes for you to try

If you like our crispy vegetable fritters recipe, then take a look at these easy recipes.

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Best Crispy Vegetable Fritters Recipe

Packed full of flavor, our vegetable fritters are full of zucchini, carrots, sweetcorn, and herbs. Cooked to crispy perfection, even the kids love them! Great for appetizers, game nights, or light lunches, they take just 25 minutes to make and store well. You should give them a try!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Servings6
Calories182
Course: Appetizer, Lunch, Side Dish, snack
Cuisine: Worldwide

Utensils

Colander
Sauté pan

Ingredients

  • 2 cups Zucchini shredded
  • 1 tsp Salt
  • 2 cups Carrots shredded
  • cups Sweetcorn kernels
  • 2 cloves Garlic minced
  • cup All purpose flour
  • 1 tsp Baking powder
  • 2 large Eggs beaten
  • 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 possible
    2 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 combined
    2 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

Out of fresh garlic?
 Use garlic powder instead
No scallions?
 Use chopped chives, these will be a good substitute
Storage
 Keep in an airtight container for up to 3 days and freeze for up to 3 months

Nutrition

Calories: 182kcal | Carbohydrates: 25g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 529mg | Potassium: 392mg | Fiber: 3g | Sugar: 5g | Vitamin A: 7558IU | Vitamin C: 13mg | Calcium: 80mg | Iron: 2mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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Recipe Rating




2 Comments

  1. 5 stars
    Delish! Made per recipe except for subbing white onion for the scallion. I did not have scallions or chives on hand. These come together quickly and are a lovely light dinner. Next time I may reduce the corn just a bit.