Crispy Vegetable Fritters (Printable Version)
Golden, crunchy vegetable fritters packed with flavor. Perfect as appetizer, snack, or side dish.
# Ingredient List:
→ 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:
01 - Combine the grated carrot, zucchini, bell pepper, onion, peas, and parsley in a large mixing bowl. Mix thoroughly to distribute evenly.
02 - Whisk together the flour, cornflour, baking powder, salt, pepper, and smoked paprika in a separate bowl until well blended.
03 - Beat the eggs and milk together in a small bowl until smooth.
04 - Add the flour mixture to the vegetables, then pour in the 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 until shimmering.
06 - Scoop heaping tablespoons of the 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 with yogurt, sour cream, or a tangy dipping sauce.
# Expert Tips:
01 -
- They are the ultimate clean-out-the-fridge solution that somehow tastes intentional and special
- The crispy outside gives way to tender, sweet vegetables inside, making them completely addictive
02 -
- Getting excess moisture out of the zucchini is absolutely critical or your fritters will steam instead of fry
- If the batter feels too loose and will not hold together, sprinkle in another tablespoon of flour
03 -
- Use a box grater rather than a food processor for coarser shreds that hold together better
- Let the fritter mixture rest for ten minutes before frying, this helps the flour hydrate and the mixture hold together