Name: Quick and Crispy Vegetable Fritters
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 12 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

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Quick and Crispy Vegetable Fritters

Kelly Senyei
22 February 22, 2016
120 Comments

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.

Quick and Crispy Vegetable Fritters Recipe

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 result is crispy vegetable fritters perfect for pairing with a dollop of tangy sour cream or refreshing yogurt.

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.

Quick and Crispy Vegetable Fritters Recipe

Quick and Crispy Vegetable Fritters on a plate with sour cream

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Quick and Crispy Vegetable Fritters

Prep: 20 minutes

Cook: 5 minutes

Yield: 12 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, 1/4 teaspoon salt and 1/8 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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Nutrition Facts

Serving Size: 3 fritters
Weight Watchers Points: 7

Calories
- 210
Total Fat
- 10g
Saturated Fat - 2g
Trans Fat - 0g
Cholesterol
- 95mg
Sodium
- 70mg
Total Carbohydrate
- 25g
Dietary Fiber - 2g
Total Sugars - 5g
Protein
- 8g

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 nutritional data provided in the table above was calculated by a Registered Dietician inputting the ingredients and amounts used into SuperTracker, a USDA program. The figures are an estimate based on the ingredients and amounts used to prepare this food item and should not be considered to be 100% accurate, as results may vary depending on the type of ingredient or amount used to prepare this food item.

Categories: Nutrition Facts, Recipes

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