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Vegetable Fritters

These crispy vegetable fritters are made by mixing grated and chopped fresh vegetables with a simple batter, then pan-frying until golden and crunchy. The dish features a delightful contrast between the crispy edges and tender, veggie-packed centers, perfect for snacking or a quick meal. Versatile and forgiving, they turn everyday leftovers into satisfying bites with a satisfying crunch.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Global
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup grated zucchini squeeze out excess moisture
  • 1 cup grated carrots finely grate for uniform bite or coarsely for texture
  • 1/2 cup finely chopped onion yellow or shallots
  • 1 cup all-purpose flour or chickpea/rice flour for gluten-free
  • 1 large egg or flaxseed/chia slurry for vegan
  • 2 tablespoons oil vegetable or canola, for frying
  • 1/2 teaspoon ground cumin optional
  • a handful chopped cilantro or parsley optional, for freshness

Equipment

  • Mixing bowl
  • Whisk
  • Skillet or frying pan
  • Spatula
  • Paper towels

Method
 

  1. Start by preparing your vegetables: grate the zucchini and carrots, then finely chop the onion. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible—that's key to crispy fritters.
  2. In a large mixing bowl, whisk together the egg, flour, a pinch of salt, and ground cumin if using. This creates a thick batter that will hold the vegetables together.
  3. Add the grated zucchini, carrots, chopped onion, and herbs to the batter. Fold everything together until well combined and sticky, ensuring the vegetables are evenly coated.
  4. Heat 2 tablespoons of oil in a skillet over medium heat until shimmering and hot—this should take about 1-2 minutes. To test, sprinkle a tiny bit of batter into the pan; if it sizzles and bubbles immediately, the oil is ready.
  5. Scoop about two tablespoons of batter for each fritter and gently flatten with the back of a spatula. Carefully place them into the hot oil, leaving space between each.
  6. Fry the fritters for 3-4 minutes on each side, until they are deep golden brown and crispy. Use a spatula to flip them carefully, and adjust the heat if they brown too fast or too slow.
  7. Once cooked, transfer the fritters to a paper towel-lined plate to drain excess oil. Repeat with remaining batter, adding more oil as needed.
  8. Let the fritters rest for a minute or two, then serve warm. They are perfect on their own or with a side of yogurt, chutney, or your favorite sauce for dipping.

Notes

For extra flavor, sprinkle sesame seeds on the fritters before flipping. To keep them vegan, substitute the egg with a flaxseed or chia seed slurry. Use any combination of leftover vegetables to customize your fritters.