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.
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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.
- Zucchini: Use the large holes of a box grater to shred, and just like when making my zucchini fritters, measure the shredded zucchini BEFORE you squeeze out any liquid.
- Carrots: Shred using the large holes of your box grater. Pre-shredded carrots have an anti-caking agent on them that makes fritters gummy and tough. Would not recommend!
- Eggs: Binds all the ingredients together.
- All-purpose flour: Just ¼ cup gives the fritters enough structure to hold their shape in the pan.
- Scallions: I love the mild onion flavor that green onions add. Chopped fresh chives are a great swap if that’s what you have on hand.
- Garlic: Freshly minced for the best flavor.
- Olive oil: For pan-frying. Any neutral oil with a high smoke point works too, like avocado or vegetable oil. For a baked fritter option, try my corn and zucchini fritters that can be made in the oven or air fryer.
See the recipe card for full information on ingredients and quantities.
My Top 2 Tips for Crispy Vegetable Fritters
- Squeeze the zucchini. Zucchini is mostly water so just like when making Greek yogurt zucchini bread or zucchini oatmeal chocolate chip cookies, we need to draw out that moisture. Add the shredded zucchini to a sieve over a bowl, lightly salt it and let it sit for 10 minutes before squeezing out as much liquid as you can. This is the secret to crispy fritters.
- Make sure your oil is hot. Adding batter to cold or lukewarm oil is the fastest way to end up with greasy, soggy fritters. The easiest way to test if your oil is hot enough is by dropping a tiny bit of batter into the pan. If it sizzles immediately, you’re ready. If it just sits there, wait another minute and test again.
FAQs
Almost anything goes! Shredded butternut squash, sweet potato, broccoli stems, corn and even spinach all work well. Just make sure to squeeze out any excess moisture from watery vegetables before adding them to the batter. For more veggie fritter inspiration, check out my corn fritters, cauliflower fritters and butternut squash fritters!
Yes! A 1:1 gluten-free flour blend works well as a straight swap for the all-purpose flour. Almond flour is a popular option too; just know the fritters will be slightly more delicate and may not hold together quite as firmly. Handle them gently when flipping!
A flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes) works as a vegan substitute. The fritters may be slightly more fragile but should still hold together.
Vegetable fritters are honestly best served fresh and hot straight from the pan. That said, you can store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, skip the microwave and use the oven or air fryer instead. You’ll get much better results and recover some of that crispiness.
Yes! Let them cool completely, then layer the fritters between sheets of parchment paper in a freezer-safe container and freeze for up to 2 months. Reheat in a 375°F oven or air fryer until warmed through and crispy again.
Keep the fritter frenzy rollin’ with additional quick and easy veggie-packed recipes.
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.
- ★ 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.
great recipe ! Ihave added only one carrot (they absorb lots of moisture) added a dash of paprika.
I’m so glad you enjoyed the recipe, Judith!