Description
These simple yet satisfying crispy vegetable fritters are a delightful way to enjoy your veggies. Easy to make and bursting with flavor, they are perfect as a snack, side, or light meal.
Ingredients
- 2 cups grated zucchini (squeezed dry)
- 1 cup grated carrots (squeezed dry)
- 1/2 cup finely diced bell pepper
- 1/4 cup finely minced onion
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour (or gluten-free blend)
- 2 large eggs, beaten
- 1/4 cup fresh parsley, chopped
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Pinch of cayenne pepper (optional)
- 2–3 tbsp neutral oil for frying (canola, grapeseed, or sunflower)
Instructions
- 1. Prep Vegetables: Grate zucchini and carrots, then place in a clean kitchen towel and squeeze out as much moisture as possible. Finely dice bell pepper, onion, and mince garlic.
- 2. Combine Ingredients: In a large bowl, combine the squeezed vegetables, bell pepper, onion, garlic, flour, beaten eggs, parsley, baking powder, salt, black pepper, and cayenne. Mix until just combined.
- 3. Form Patties: Form the mixture into 12 uniform patties, about 2.5 inches in diameter and 0.5 inch thick, pressing firmly.
- 4. Cook Fritters (Pan-Fry or Bake):Pan-Frying: Heat oil in a large skillet over medium heat. Cook fritters in batches for 3-5 minutes per side until golden brown and crispy.Baking: Preheat oven to 400°F (200°C). Place fritters on a greased baking sheet. Bake for 15-20 minutes, flip, and bake for another 10-15 minutes until golden.
- 5. Drain and Serve: Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve immediately with your favorite dipping sauce.
- Prep Time: 20 mins
- Cook Time: 25 mins