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.
Incredible!!! Instead of 2/3c flour, I used 1/3c flour and 1/3c grated Parmesan! Delish!!
**do you have nutrition info on the fritters?
Hi Reannon – You can find the estimated nutritional info by clicking on the purple button below the recipe that says ESTIMATED NUTRITION INFORMATION. :)
My mum and i liked them, siblings did not. Waiting till my dad gets home so he can try it. Really loved them.
I’m glad you enjoyed the recipe, Saysha!
We just tried this recipe after juicing the vegetables added corn. Amazing.
I’m so glad you enjoyed the recipe, Augie!
We are having these tonight in a stack with bacon fried mushrooms and caramelised onions in between 2 with egg on on top the fam will enjoy it
Awesome! Enjoy!
These are beautiful. I skipped the salting of the zucchini to reduce the water content because I was short on time, and just added a tiny bit more flour. Absolutely delish & my daughter who said these will be ‘yuk’ gobbled them down & they have been requested for the next meal! Next time I’m going to try cooking them with some pieces of meat incorporated. Thanks for the fast recipe!
Woohoo! I’m so happy to read this!
Could I make the goo the day before and fry them up the next day?
Hi Tristan – My concern with prepping the batter in advance is that the mixture may get overly starchy or soggy. It might work better to make the fritters, freeze them and then re-warm them in the oven so they’ll be crispy.
I used sweet pot, carrot, onion, garlic, zucchini, little bit of capsicum and whole meal flour bound with eggs seasoned as instructions
Note I reckon a bit of paprika would’ve been nice too
So yummy. I dressed it with sliced snow peas and beerenberg yoghurt and dill dressing
YUM! I’m so glad you enjoyed the recipe, Karen!
Is there a substitute for flour you can use?
Hi Tonya – Any other type of flour *should* work!
What can be used to replace the zucchini?
Hi Rebecca! You could do all carrots, a mix of carrots and sweet potatoes, or even a mix of carrots and butternut squash. I hope that helps!
You could use any green
, Broccoli
These have become a family favourite. We have them for a weekend lunch….scrumptious
Love reading this, Tracey! I’m so thrilled you’ve been enjoying the recipe!
Really easy and delicious. Thank you.
I’m thrilled you enjoyed the recipe, Angela!
Added some shredded potatoes, they were great!
I’m thrilled you enjoyed the recipe, Monika!
Can you freeze them?
Hi Francine – That should work! I’d cook and cool them then wrap them securely in plastic wrap to freeze. :)
My daughter is allergic to dairy and egg. What could I use to replace the egg? Thx!
Hi there! You could use a flax egg (ground flax seed + water). Hope that helps!
Will liquid egg whites bind as well as a whole egg?
They should!
I’m kind of obsessed with my air fryer. Do you think these will work in there?
I’ve never tried that so I’m not sure! Let me know if you give it a shot :)
Easy and delicious! I loved these using what I had in the crisper. I did add more garlic and some shallot, but otherwise just what was in the recipe. I topped with Greek tzatziki sauces and perfecto!
I’m so glad you enjoyed the recipe, Kara!