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.

Stack of Quick and Crispy Vegetable Fritters topped with sour cream and sliced scallions

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.

Shredded zucchini and shredded carrots on cutting board

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.

Glass bowl containing shredded zucchini, minced garlic, sliced scallions, flour, spices and shredded carrots

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!).

Large sauté pan with three veggie fritters

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.

Plate containing Quick and Crispy Vegetable Fritters next to small green ramekin with sour cream

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Keep the fritter frenzy rollin’ with additional quick and easy veggie-packed recipes.

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Quick and Crispy Vegetable Fritters

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.
4.92 from 56 votes
Stack of Quick and Crispy Vegetable Fritters topped with sour cream and sliced scallions
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Servings 12 fritters


  • 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


  • 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.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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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.


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Calories: 70kcal, Carbohydrates: 8g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 28mg, Potassium: 149mg, Fiber: 1g, Sugar: 2g, Vitamin A: 3673IU, Vitamin C: 6mg, Calcium: 18mg, Iron: 1mg

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  1. 4 stars
    very tasty! i cooked a few and they tasted a little bland, so i added a bit of parmesan cheese to the mixture which gave it a lovely taste. i love the texture – not too mooshy.

  2. 5 stars
    This was my first time making vegetable fritters and it was so much easier than I thought. The fritters were delicious, I tweaked them a bit and added garlic powder, seasoned salt, and turmeric.

  3. I want to make the fritters. Can I substitute flour for panko and can I bake them instead of frying? Or use half n’half , flour and panko?
    Have you ever done them this way?
    I’m pre-diabetic and want to be careful of my carb intake.

    1. Hi Judy – I’ve never tried baking the fritters so I’m not sure what the results would be. And any other type of flour *should* work. Let me know if you give it a shot!

      1. 4 stars
        I really wanted something fresh and crispy and this hit the spot, I’d add more salty though as can get a little bland.

  4. 5 stars
    I used this recipe as a a guideline – I didn’t have scallions, so I used sweet onion, and I had a little red bell pepper that I added. It is very good.

  5. NOPE…. Def needs the flour
    still ate them but its really not the same without flour lol
    doesn’t hold it all together – and it tastes like carrot and zucchini semi dried instead of a fritter

    o well :(

  6. hey – these are really good
    im making them now without the flour as im on a diet and it said 1 cup flour is like 400 calories

    I think they will still be ok
    I saw someone used 1/3c flour and 1/3c grated Parmesan

    What is the purpose of the flour?
    it just binds it together?
    is there any taste benefit?


    1. Hi Stephen! You’ll definitely need some kind of flour to bind the ingredients together. You could try using a flour substitute such as almond or coconut.

  7. This looks really good and with all those veggies, it should add a little nutrition boost, too! I’ll have to try it soon. Have you tried this with other vegetables added, too? I’m thinking maybe even thinly sliced broccoli and cauliflower.

    Thank you for the inspiration!

  8. OMGosh Kelly,
    So, so good. I did add a little fresh thyme in the mix and a little hot pepper pizza oil to the pan
    because we like a little spice. Topped them with a dollop of tzatziki and served with calamari steaks.
    I am 74 and always looking for new fresh recipes so thank you.

  9. 5 stars
    Really good recipe, they worked out lovely. I made them ahead, stored in the fridge, and then crisped them up in the Air Fryer, which worked out really well. Very easy dinner served with a chickpea salad, tzatziki plus hot sauce. Will definitely make it again. Thank you for sharing

  10. 4 stars
    I have made these twice substituting Choko instead of Zucchini
    Prepared the same way, draining the Choko well.
    Served with sour cream and a spicy relish.

  11. 5 stars
    I have made these twice so far and I love them (I just got done eating some.) This is coming from someone who hates cooked carrots. I was initially going to pass because of those but the picture looked so good I had to try. I made a tzatziki sauce to dip mine in. It makes this snack/meal guilt free. I saw the nutritional facts but any chance you know if those are for all 12 or is it for a certain serving?

    1. Hi Kari! The estimated nutritional info is for one fritter :) And I’m so thrilled you enjoyed the recipe!

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