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.
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.
Awesome! I’m so glad you enjoyed the recipe, Wendy!
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 :(
Hi Stephen! You could try using another type of flour such as almond or coconut.
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?
thanks
Stephen
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.
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!
You could try that for sure, Diane!
Very yummy, Thank you
You are so welcome, Brenda! I’m thrilled you enjoyed the fritters!
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.
Love reading this, Kathleen! I’m thrilled you enjoyed the recipe!
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
You are so welcome, Annie! I’m thrilled you enjoyed the fritters!
They turned out perfect! Delicious and easy.
Excellent fritters . Easy to make and so good
I’m thrilled you enjoyed the recipe, Joan!
Amazing wow will be making this again I added spring onion to it so delicious
I’m so glad you enjoyed the recipe, Carly!
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.
Delicious.
I’m so glad you’ve been enjoying the recipe, Lila!
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?
Hi Kari! The estimated nutritional info is for one fritter :) And I’m so thrilled you enjoyed the recipe!