It’s no surprise that I love my fritters (there’s 8+ recipes for them on the blog!). They’re quick, easy and a great way to use up some veggies that are on their way out in the bottom of the crisper. These Crispy Vegetable Fritters are a slight variation on my beloved Zucchini and Corn Fritters. I really love the addition of carrot here for an extra veggie hit. I don’t know about you but I’m always looking for ways to get our vegetable intake up. Pop these fritters on a plate next to a salad or some steamed or roasted veggies and you’ve got yourself a deliciously healthy meal you can feel good about!
WHY YOU’LL LOVE THIS RECIPE…
Quick and easy. Boost your veggie intake. Use up veggies in the crisper.
WHAT YOU’LL NEED
Here’s what you’ll need to make a batch of these veggie fritters (full measurements listed in the printable recipe card below)…
Zucchini Carrot Egg Fresh or Frozen Corn Onion Cheddar Cheese Salt and Pepper Self-Raising Flour - OR use a mix of all purpose / plain flour and baking powder instead. Olive Oil
HOW TO KEEP FRITTERS CRISPY
There’s nothing worse than soggy fritters! Here’s a few things to watch out for so that you end up with crispy fritters every time. The first is to make sure your oil is hot enough before adding the fritters to the pan. If it’s not, the fritters absorb the oil and become soggy. Make sure you give your oil enough time to heat before cooking. You can test if it’s hot enough by popping a wooden spoon into the oil to see if small bubbles rise up around the tip of the spoon. If there’s no bubbles, it isn’t hot enough. If it’s bubbling too aggressively you’ve heated the oil too much, which you also want to avoid. In this case, take the frying pan off heat for awhile then start again. Another thing to watch out for is if your batter has the right consistency. If the batter doesn’t hold it’s shape when you spoon it into the frying pan, then you need to add more flour. If this is your first time making fritters you might like to try making a test fritters first (kind of like pancakes!) and you can make necessary tweaks (heating your oil more, adding more flour to the batter etc) before making the rest of the batch if needed!
HOW TO MAKE CRISPY VEGETABLE FRITTERS - STEP BY STEP
Grate the zucchini and carrot into a colander, salt and leave for 10 mins to drain in the sink. Squeeze out extra moisture by wringing the shredded zucchini and carrot with your hands and placing it into a clean mixing bowl.
Add egg, corn, onion, cheese, salt and pepper to the mixing bowl and stir well to combine.
Sprinkle flour over the top (around the entire bowl, not just one spot) and mix until just combined.
Heat oil in frying pan on medium heat. Place a heaping tablespoon of the mixture in the pan and flatten with the back of the spatula.
Repeat with the remaining mixture, cooking in batches without overcrowding the pan (I usually fit 4 fritters each batch). Cook for 3-4 minutes each side until golden and crispy. Serve immediately.
FREEZING ADVICE:
You can freeze cooked fritters. Simply individually wrap fritters in cling wrap / plastic film, then pop in an airtight container or freezer bag and store for up to 1 month. Thaw overnight in the fridge when you’re ready to use and follow the reheat instructions below.
HOW TO REHEAT:
Heat oven to 180C / 350F. Pop fritters on a baking tray lined with baking paper or a silicon mat, and place tray in the oven for 10 minutes, or until fritters are heated all the way through. You can also reheat in the air fryer on the same temperature!
TIPS FOR COOKING GREAT FRITTERS
Make sure you squeeze the excess moisture out of your zucchini and carrot. I just wring with my hands. You don’t need to worry about zapping every last bit of moisture from them but just remove as much water as possible. This will stop the fritters from being soggy. You want a thick batter for these fritters. If you find it’s a little too thin simply add in some more flour. If the batters too thick (can still see flour etc), add a dash of milk. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere. If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. For this recipe use ½ cup of plain / all purpose and 1 teaspoon of baking powder. Add just enough oil to cover the bottom of your frying pan. Make sure it’s hot before popping the fritters in. If you skip this step, the fritters will take on the oil and become soggy. Cook the fritters in batches, about 3-4 at a time so you don’t overcrowd your pan. Add more oil if it dries out completely.
MORE FRITTERS TO TRY
Zucchini and Halloumi Fritters Pumpkin Fritters Greek Zucchini Fritters Potato Fritters Pea and Feta Fritters Pea and Sweet Corn Fritters Gluten-Free Zucchini Fritters
If you’ve made these Crispy Vegetable Fritters I’d love to hear how you enjoyed them! Pop a comment and a star rating below! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to keep up to date with more delicious recipes.
Make sure you squeeze the excess moisture out of your zucchini and carrot. I just wring with my hands. You don’t need to worry about zapping every last bit of moisture from them but just remove as much water as possible. This will stop the fritters from being soggy.
You want a thick batter for these fritters. If you find it’s a little too thin simply add in some more flour. If the batters too thick (can still see flour etc), add a dash of milk. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.If you don’t have self-raising flour simply use a mixture of plain / all purpose flour and baking powder. For this recipe use ½ cup of plain / all purpose and 1 teaspoon of baking powder.Add just enough oil to cover the bottom of your frying pan. Make sure it’s hot before popping the fritters in. If you skip this step, the fritters will take on the oil and become soggy. Cook the fritters in batches, about 3-4 at a time so you don’t overcrowd your pan. Add more oil if it dries out completely.
