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 avocado 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.
Keep the fritter frenzy rollin’ with additional quick and easy veggie-packed recipes.
- Baked Corn and Zucchini Fritters
- Healthy Cauliflower Fritters
- Quick and Easy Corn Fritters
- 5-Ingredient Butternut Squash Fritters
- 5-Ingredient Zucchini Fritters
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.
The recipe looks tasty, but could I cook it in the oven instead? If so, what temperature would be good and how long would I need to cook it?
Hi Muriel! We have a baked version of this recipe if you search for “fritters” in the search bar. Let me know if you can’t find it!
As is, this recipe is great, but I add a little extra to mine. I added a can of mashed chick peas, and a teaspoon of Asiago EBTB. I fried them in avocado oil – the texture is like a potato latke, without the potato! I will make this again, and probably try adding some other flavors. Thanks a bunch!
Thrilled you enjoyed the recipe!
The family love this recipe. Thank you very much.
Thrilled you enjoyed the recipe!
Best fritters. Not soggy.
So glad you enjoyed the recipe, Kate!
Delicious! Husband suggested adding shredded cheese next time. I thought they were amazing!
So glad you enjoyed it!