Crispy Vegetable Fritters (Printable)
Golden crunchy fritters with mixed vegetables, herbs and spices. Perfect as appetizer or snack.
# What You Need:
→ Vegetables
01 - 1 medium carrot, grated
02 - 1 small zucchini, grated and excess moisture squeezed out
03 - 1 small red bell pepper, finely diced
04 - 1/2 small red onion, finely chopped
05 - 1 cup frozen peas, thawed
06 - 2 tablespoons fresh parsley, chopped
→ Batter & Binding
07 - 3/4 cup all-purpose flour
08 - 1/4 cup cornflour (cornstarch)
09 - 1/2 teaspoon baking powder
10 - 2 large eggs
11 - 1/4 cup milk
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 1/2 teaspoon smoked paprika (optional)
→ Frying
15 - Vegetable oil, for shallow frying
# How To Make It:
01 - Combine grated carrot, zucchini, bell pepper, onion, peas, and parsley in a large mixing bowl. Mix thoroughly to distribute evenly.
02 - Whisk together flour, cornflour, baking powder, salt, pepper, and smoked paprika in a separate bowl until well blended.
03 - Beat eggs and milk together in a small bowl until uniform.
04 - Add flour mixture to vegetables, then pour in egg and milk mixture. Stir until everything is well combined. The batter should be thick enough to hold together; if too runny, add a small amount of flour.
05 - Heat 1/4 inch of vegetable oil in a large skillet over medium heat.
06 - Scoop heaping tablespoons of batter into the skillet, flattening each slightly with the back of a spoon. Do not overcrowd the pan.
07 - Fry for 3-4 minutes per side, or until golden brown and crisp. Adjust heat as needed to avoid burning.
08 - Drain fritters on a paper towel-lined plate. Repeat with remaining batter, adding more oil as needed. Serve hot, optionally with yogurt, sour cream, or a tangy dipping sauce.
# Expert Suggestions:
01 -
- They transform humble vegetables into something people actually get excited about eating
- The batter comes together in minutes and uses pantry staples you probably have right now
02 -
- Squeezing the moisture out of zucchini is absolutely crucial or your fritters will be sad and soggy
- Dont overcrowd the pan because dropping the oil temperature means greasy instead of crispy results
03 -
- Test your oil temperature by dropping in a tiny bit of batter and it should sizzle immediately
- Let fritters cool on a wire rack instead of paper towels to keep both sides crispy