Vegetable fritters make a great side dish or snack for kids and adults to try to sneak in some vegetables for everyone.
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I’ll be the first to admit, I have a hard time eating my veggies. As such, it’s hard to force my boys to eat them since I don’t either. That’s where I rely on recipes like these vegetable fritters. They were the perfect snack or an easy appetizer but the boys always enjoyed it when we had finger foods for dinner when they were little.
They are an easy way to sneak in a lot of vegetables and I can even trick myself into eating these! The first time I made these it went well, but after practice, I was able to make them even better the second time. I don’t fry very many foods, so I wasn’t sure what I was doing when frying these.
Since then, between making veggie fritters and other recipes, I’ve learned a few things. You have to make sure there is enough oil in the pan and it’s hotbeforeadding the food. I try to be stingy because I don’t like waste but there has to be enough oil to make sure it will cover half of the height of the food. If it isn’t hot when the vegetable fritters are added they will start to fall apart as they heat.
Note: If you want these delicious vegetable fritters to have a kick to them, add a bit of red pepper flakes to the mixture.
Vegetable Options
I made them with zucchini and carrots but you could add in any other similar fresh vegetables. You can also try:
- Shredded sweet potato
- Spring onions
- Chopped red onion
- Diced bell pepper
Vegetable Fritters Step by Step
Ingredients
- 2largezucchini(shredded)
- 2cupscarrots(shredded)
- 2clovesgarlic(minced)
- 1 tsp onion powder
- 2/3cupall-purpose flour
- 2eggs(beaten)
- 1/2cupgreen onion(chopped)
- 1tspsalt
- 2tsppepper
- 1/2cupolive oil
- Sour cream
Preparation
When making almost anyrecipe with zucchini in it, you’ll need to make sure to get the excess moisture out of the vegetable slices first. I used amandolin slicerto shred the zucchini, but you can also use abox grater. Then put it in amesh strainer, sprinkle a bit of salt, mix it into the zucchini, and let it sit for about 10 minutes to drain.
Meanwhile, use the same shredder to shred the carrots and mix those in alarge mixing bowlwith the garlic, onion powder, flour, eggs, and scallions. Squeeze as much liquid out of the zucchini as possible and add that to the bowl then stir it all together. Mix in some salt and pepper, to taste.
In alargefrying pan, over medium-high heat, warm the oil. Meanwhile, scoop about 2-3 tablespoons of the mixture, form it into vegetable patties, and place that on a plate. Continue until you use all of the mixture.NOTE: If they are falling apart, add a bit more flour to the fritter batter.
Place the patties in the hot oil in a single layer. Cook for about 2-3 minutes. Carefully flip the patties and cook for another 3-4 minutes, until they are golden brown on both sides.
Remove from the pan and place on a paper towel-lined plate to absorb some of the excess oil. Continue with all of the patties until they are done. Serve immediately with sour cream garnished with sliced green onions as a dipping sauce if desired.
Vegetable Fritters Leftovers
Storage: Store leftover vegetable fritters in an airtight container in the refrigerator for 1-2 days. Because of the oil, I like to put a layer of paper towels in the container to help soak up excess oil.
Reheating: The best way to reheat fritters is in a frying pan or in an air fryer to keep them crispy.
Freezing: If you want to freeze the leftover fritters, place them on a baking pan between layers of parchment paper. Once they are frozen you can move the zucchini fritters to a freezer bag. They will last up to 1-2 months. Thaw in the refrigerator before reheating.
Recipe
Originally Published On: September 1, 2018
Last Updated On: October 12, 2023
Vegetable Fritters
Vegetable fritters make a great side dish or snack for kids and adults to try to sneak in some vegetables for everyone.
Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Total Time 30 minutes minutes
Course: Main Dish
Cuisine: American
Keyword: carrots fried vegetable zucchini
Servings: 16 fritters
4.88 from 8 votes
Ingredients
- 2 large zucchini (shredded)
- 2 cups carrots (shredded)
- 2 cloves garlic (minced)
- 1 tsp onion powder
- 2/3 cup all-purpose flour
- 2 eggs (beaten)
- 1/2 cup green onion (chopped)
- 1 tsp salt
- 2 tsp black pepper
- 1/2 cup olive oil
- Sour cream
Recommended Equipment
Instructions
Place the shredded zucchini in a colander and sprinkle with 1/2 tsp salt
Let sit for at least 10 minutes
Squeeze zucchini to release as much liquid as possible
In a large bowl, combine zucchini, carrots, garlic, onion powder, flour, eggs, and green onion
Add in remaining 1/2 tsp salt and pepper
Heat oil in a large saute pan over medium-high heat.
Meanwhile, scoop about 2-3 tablespoons of vegetable mixture and form into patties and place on a plate
NOTE: If the patties don't hold together add a bit more flour to the mixture
Continue with the rest of the mixture until all patties are formed
Place patties in oil and cook for about 2-3 minutes or until browned
Flip and cook another 3-4 minutes or until browned
Continue until all patties have been fried
Once finished, transfer to a cooling rack to let the excess oil drip off
Serve immediately with sour cream to dip
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Nutrition Facts
Vegetable Fritters
Amount Per Serving (1 fritter)
Calories 102 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g5%
Cholesterol 20mg7%
Sodium 168mg7%
Potassium 182mg5%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 2g2%
Protein 2g4%
Vitamin A 2815IU56%
Vitamin C 9mg11%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
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