Sneak veggies into any meal with Quick and Crispy Vegetable Fritters that come together in minutes and pair perfectly with a cool dollop of sour cream or yogurt.
I’m always on the hunt for fast and flavorful ways to add a veggie component to any meal, from tucking creamy avocado into homemade egg rolls to transforming cauliflower into tater-less tots. And now, if you have 25 minutes and a handful of pantry and fridge staples, you have the easiest and tastiest way to eat your veggies: Quick and Crispy Vegetable Fritters.
The setup on this one is extra-simple: Shred zucchini and carrots then toss them together with eggs, garlic, scallions and a touch of flour. Scoop the mixture into a hot pan and wait for the crackling to cue you to flip ’em.
The veggies soften lightly in the centers of the fritters, while the exteriors get nice and crunchy. Once you remove them from the pan, give them a quick sprinkling of salt while they’re still hot to ensure the seasoning sticks.
All that’s left to do is decide on your topping of choice. A dollop of tangy sour cream or refreshing yogurt work great, but don’t hesitate to talk a walk on the sweet side with applesauce (just like latkes!).
Looking for more ways to spruce up your veggie side dish spread? Don’t miss recipes for Crispy Baked Onion Rings, Asparagus Pasta Salad, Chilled Sweet and Sour Cucumber Noodles and more family-friendly favorites.
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Keep the fritter frenzy rollin’ with additional quick and easy veggie-packed recipes.
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Ingredients
- 2 cups shredded zucchini
- 2 cups shredded carrots
- 2 cloves garlic, minced
- 2/3 cup all-purpose flour
- 2 large eggs, lightly beaten
- 1/3 cup sliced scallions (green and white parts)
- 2 Tablespoons olive oil
- Sour cream or yogurt, for serving
Instructions
- Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible.
- Transfer the zucchini to a large bowl then add the carrots, garlic, flour, eggs, scallions, ¼ teaspoon salt and ⅛ teaspoon pepper. Stir the mixture until it is combined.
- Line a plate with paper towels. Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart.
- Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture.
- Serve the fritters immediately topped with sour cream or yogurt.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Love them
I’m so glad you enjoyed the recipe, Jo!
I haven’t made these yet. Can I pre make the mix ahead of time by a few hours and put it in the fridge to fry later. My husband’s making dinner for friends before I get off work so I wanted to have it ready for him.
Hi Jessica – My concern with prepping the batter in advance is that the mixture may get overly starchy or soggy.
I just made corn fritters and decided to skip any sauce. Ate them with well salted, sliced hot house tomatoes. Didn’t miss the sauce on my fritters at all.
I’m thrilled you enjoyed the fritters, Charlie!
Can I use flax seed instead of egg
Hi Inese! I haven’t tried this recipe with a flax egg so I can’t say with certainty what the results would be. Let me know if you give it a shot!
Thank you so much for this recipe i really enjoy it!
I used carrot, zucchini and potato (put a bit of salt on all and drained. Used about a cup of each) w/ shallots. I kept the flour the same but had to add an extra egg. Great recipe!
Awesome! I’m so glad you enjoyed the recipe, Freya!
Absolutely delicious and easy to make!
I’m thrilled you enjoyed the recipe, Shannon!
So, so good! I didn’t have scallions so I used half of a shallot (that’s all I had left). My husband and neighbor went back for seconds, and when I went back for seconds, they were all gone! Definitely a keeper!
Woohoo! I’m so thrilled you enjoyed the recipe, LC!
Taste just like how my mom makes them, love it!
I’m so happy you enjoyed the recipe, Angie!
Good basic fritter recipe but quantity/portions are off. Halved recipe for 2 people and it was not enough. I got 2 small pancakes/person (about 3″ in diameter). The zuch loses so much liquid you end up with about 1/3 cup after draining. I would double the zuch amount before draining next time. My veggie is fresh from the garden so that may make a difference in liquid. I added siracha to egg mixture for a little extra kick. Will make a variation again with modifications. Thanks.
I’m sorry you didn’t enjoy the recipe.
These were way too eggy for me. Maybe my eggs were super large? Not sure. It was like an egg and veggie pancake. Not crispy enough :(
Hi Christina – Did you use the stated amount of vegetables and 2 large eggs? The quantities listed in the recipe will not yield eggy fritters.
Crispy? Hum. Sounds like you didn’t fry them to crispiness. I mean you fry it enough and it will get crispy, just before it burns. Method is as important as ingredients. By the way these are not potato chips if that helps. Mine weren’t exactly “crispy”, they were brown and tasty. You either like them or you don’t. I mean you can always buy skin thin potato chips.
A great alternative to potato pancakes. This is a keeper!
I’m so glad you enjoyed the recipe, Salli!
Can I cook these in a waffle iron?
Hi Debbie – I haven’t tried that so I’m not sure! Let me know if you give it a shot!
Used garlic and onion powder instead of minced or fresh garlic
Used GF flour
Came out amazing!
I’m thrilled you enjoyed the recipe, Lucie!
Made this. and is a latke made from other ingredients and with the sour cream almost indistinguishable
I’m glad you enjoyed the recipe, Max!
Thank you for this recipe. It came out delicious!
I multiplied everything x4. And instead of frying I baked them. I sprayed the bottom of the pan and the patties very lightly with olive oil and baked at 350 degrees. Turned them over and sprayed again very lightly. I also threw in cauliflower, leeks, potatoes, white onions. And I used whole wheat flour. Looked and tasted wonderful. Will be making these a lot. Thanks again for the recipe.
AWESOME! I’m so glad you enjoyed the recipe, Tami!
These were delightfully crispy on the outside and soft and delicious on the inside as promised. This is such a simple recipe and lends itself to using whatever veggies are on hand. I used chives as I had no scallions and I added some Parmesan. Thanks for such a lovely recipe.
You are so welcome, Barb! I’m thrilled you enjoyed the fritters!
This is a great base! I change these up by adding corn, and few more spices (onion powder, garlic powder, chilli flakes and white pepper).
Awesome! I’m so happy you’ve been enjoying the recipe, Jay!
Great recipe! I changed mine up a bit and used curry and cumin. Love it, quick and easy!
YUM! I’m so glad you enjoyed the recipe, Sally!