Description
These quick and crispy vegetable fritters are golden on the outside, tender on the inside, and ready in just 20 minutes. Packed with fresh vegetables and bound together with pantry staples, they’re perfect for lunch, snacks, or light dinners. Versatile, kid-friendly, and naturally vegetarian.
Ingredients
1 cup grated zucchini (moisture squeezed out)
1 cup grated carrots
½ cup corn kernels (fresh or frozen)
2 scallions, finely chopped
1 garlic clove, minced
2 large eggs, beaten
½ cup all-purpose flour
¼ teaspoon paprika or cumin (optional)
Salt and pepper to taste
2 tablespoons chopped fresh herbs (parsley or dill)
Vegetable oil for pan-frying
Instructions
Grate zucchini and carrots, then squeeze out excess water using a clean towel.
In a large bowl, mix all vegetables, garlic, scallions, herbs, flour, eggs, salt, pepper, and spices until combined.
Heat a thin layer of vegetable oil in a skillet over medium heat.
Scoop about 2 tablespoons of batter per fritter into the pan, flattening slightly.
Cook each side for 3–4 minutes until golden brown and crispy.
Remove and drain on a paper towel–lined plate.
Serve warm with dipping sauce or your favourite sides.
Notes
To keep fritters crispy, let them cool on a wire rack instead of stacking.
For gluten-free version, use almond or chickpea flour.
To freeze, cool completely and freeze in a single layer before storing.
Reheat in the oven or air fryer for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Main Dish, Snack
- Method: Pan-Fried
- Cuisine: American
Keywords: vegetable fritters, crispy veggie fritters, quick vegetarian recipes, easy fritter recipe, healthy snacks, gluten-free option, meatless meals, zucchini fritters, kid-friendly recipes