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.
5-Ingredient Zucchini Fritters: Get the Recipe
Healthy Cauliflower Fritters: Get the Recipe
5-Ingredient Butternut Squash Fritters: Get the Recipe
- 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.
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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 just made this tonight, added some herbs and spices. Tastes great! Thank you!
You are so welcome, Carol! I’m thrilled you enjoyed the recipe!
followed the recipie exactly and they turned out really well
I’m so glad you enjoyed the recipe, Jane!
followed the recipie exactly and they turned out really well
With what can you substitute the eggs ?
Hi Shamla! I’ve never tried this replacement, but I have read you can mix together 1 tablespoon of flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and use it as you would a regular egg. Let me know if you give it a shot!
This was awesome! I added some Cajun seasoning for a little kick, so good!
YUM! I’m so glad you enjoyed the recipe, Marilyn!
I loved making this, and the results were just delicious! Can you please the nutrients per serve?
Hi Catherine! You can find the estimated nutritional info for one serving within the recipe card. :)
OK thank you. But where can I find the recipe card?
Hi Catherine – It’s just above, with the ingredients and instructions. :)
Can this be made low carb? If so, how? Substitute all-purpose flour with almond flour? Also, can these be cooked in an air fryer and if so, how? Thank you!
Hi Carolyn – Almond flour works, and I haven’t made this recipe in an air fryer but I have air fryer instructions in my recipe for Corn and Zucchini Fritters that *should* work for these fritters, too: https://www.justataste.com/baked-corn-and-zucchini-fritters-oven-air-fryer-recipe/
Easy to make the kids love them and healthy.
I’m so happy to read this, Nathan!
Delicious! Thanks for sharing.
I’m so glad you enjoyed the recipe, Jo!
I haven’t made these yet. Can I pre make the mix ahead of time by a few hours and put it in the fridge to fry later. My husband’s making dinner for friends before I get off work so I wanted to have it ready for him.
Hi Jessica – My concern with prepping the batter in advance is that the mixture may get overly starchy or soggy.
I just made corn fritters and decided to skip any sauce. Ate them with well salted, sliced hot house tomatoes. Didn’t miss the sauce on my fritters at all.
I’m thrilled you enjoyed the fritters, Charlie!
Can I use flax seed instead of egg
Hi Inese! I haven’t tried this recipe with a flax egg so I can’t say with certainty what the results would be. Let me know if you give it a shot!
Thank you so much for this recipe i really enjoy it!
I used carrot, zucchini and potato (put a bit of salt on all and drained. Used about a cup of each) w/ shallots. I kept the flour the same but had to add an extra egg. Great recipe!
Awesome! I’m so glad you enjoyed the recipe, Freya!
Absolutely delicious and easy to make!
I’m thrilled you enjoyed the recipe, Shannon!
So, so good! I didn’t have scallions so I used half of a shallot (that’s all I had left). My husband and neighbor went back for seconds, and when I went back for seconds, they were all gone! Definitely a keeper!
Woohoo! I’m so thrilled you enjoyed the recipe, LC!
Taste just like how my mom makes them, love it!
I’m so happy you enjoyed the recipe, Angie!
Good basic fritter recipe but quantity/portions are off. Halved recipe for 2 people and it was not enough. I got 2 small pancakes/person (about 3″ in diameter). The zuch loses so much liquid you end up with about 1/3 cup after draining. I would double the zuch amount before draining next time. My veggie is fresh from the garden so that may make a difference in liquid. I added siracha to egg mixture for a little extra kick. Will make a variation again with modifications. Thanks.
I’m sorry you didn’t enjoy the recipe.
These were way too eggy for me. Maybe my eggs were super large? Not sure. It was like an egg and veggie pancake. Not crispy enough :(
Hi Christina – Did you use the stated amount of vegetables and 2 large eggs? The quantities listed in the recipe will not yield eggy fritters.
Crispy? Hum. Sounds like you didn’t fry them to crispiness. I mean you fry it enough and it will get crispy, just before it burns. Method is as important as ingredients. By the way these are not potato chips if that helps. Mine weren’t exactly “crispy”, they were brown and tasty. You either like them or you don’t. I mean you can always buy skin thin potato chips.
I agree with Christina. Super easy to make but really not much of a flavor. I will try again and use some more spices to bring in some flavor.
I’m sorry you didn’t enjoy the recipe, Nancy.
A great alternative to potato pancakes. This is a keeper!
I’m so glad you enjoyed the recipe, Salli!
Can I cook these in a waffle iron?
Hi Debbie – I haven’t tried that so I’m not sure! Let me know if you give it a shot!
Used garlic and onion powder instead of minced or fresh garlic
Used GF flour
Came out amazing!
I’m thrilled you enjoyed the recipe, Lucie!
Made this. and is a latke made from other ingredients and with the sour cream almost indistinguishable
I’m glad you enjoyed the recipe, Max!
Thank you for this recipe. It came out delicious!
I multiplied everything x4. And instead of frying I baked them. I sprayed the bottom of the pan and the patties very lightly with olive oil and baked at 350 degrees. Turned them over and sprayed again very lightly. I also threw in cauliflower, leeks, potatoes, white onions. And I used whole wheat flour. Looked and tasted wonderful. Will be making these a lot. Thanks again for the recipe.
AWESOME! I’m so glad you enjoyed the recipe, Tami!
These were delightfully crispy on the outside and soft and delicious on the inside as promised. This is such a simple recipe and lends itself to using whatever veggies are on hand. I used chives as I had no scallions and I added some Parmesan. Thanks for such a lovely recipe.
You are so welcome, Barb! I’m thrilled you enjoyed the fritters!
This is a great base! I change these up by adding corn, and few more spices (onion powder, garlic powder, chilli flakes and white pepper).
Awesome! I’m so happy you’ve been enjoying the recipe, Jay!
Great recipe! I changed mine up a bit and used curry and cumin. Love it, quick and easy!
YUM! I’m so glad you enjoyed the recipe, Sally!
I loved it. Added different other vegetables… Broccoli, Cauliflower, Red and yellow bell pepper and spices like cumin and garam masala . I substituted all purpose flour with gram flour!! Definitely making it again!!!
Woohoo! I’m so glad you enjoyed the fritters, Marianne!
Always my ‘go to’ recipe. we love “fritter pitas” in our house! I generally add herbs and spices to the mix, and sometime sweetcorn or grated blanched kumera. Served in a sandwich pressed pita pocket with cheese! A crowd pleaser, especially with fussy children.
YUM! I’m so thrilled your family has been enjoying the fritters, Hollie!
These are delicious and can be adapted easily. My partner wanted more salt in them but I thought they were perfect so he just sprinkled salt on them.
I will try the suggestions of parmesan cheese and perhaps some herbs next time.
I’m thrilled you both enjoyed the recipe, Radmila!
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.
I’m so glad you enjoyed the recipe, Ella!
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.
I’m so glad you enjoyed the recipe, Sandy!
Hi- I just made these and I’m wondering how well they freeze if anyone knows!
Hi Tarah – That should work! I’d cook and cool them then wrap them securely in plastic wrap to freeze. :)
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.
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!
I really wanted something fresh and crispy and this hit the spot, I’d add more salty though as can get a little bland.
I’m so glad you enjoyed the recipe, Tina!
I vary this recipe all kinds of ways with different veggies. Spaghetti squash is one of our favorites!
Yay! I’m so thrilled you’ve been enjoying the recipe, Cherie!
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?
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!
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.
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!
Really good! I didn’t have any left overs from my family.
My pickiest kid ate them for dinner with a leftover in her lunch. Only complaint is the method requires standing over a stove and I’m lazy.
Cannot go wrong with these! Easy to make, fast and versatile to fit the strictest of diets. My new fav! Thankyou
Yes, yes and yessss! So thrilled you enjoyed the recipe, Sandra!
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
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
I accidentally used cucumber and it was still delicious!
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?
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!
Is this recipe a “formula”one? In other words can I substitute, say, cauliflower for most of the vegetables?
Hi Karen! I actually have a recipe for Cauliflower Fritters that I think you might like. Here’s a link to the recipe: https://www.justataste.com/healthy-cauliflower-fritters-recipe/ :)
I cook for 1 so halved the recipe. I added red peppers. It was a lovely dinner. I will make these again. I will have some of the left overs for breakfast.
I’m thrilled you enjoyed the recipe, Cathy!
I added some thinly (angel) shredded cabbage with the carrots and zucchini and it was a HUGE hit for the family! Including the 11 and 6 year old picky eaters! You can definitely jazz it up! It tastes great with a spicy Mayo! I used miracle whip/Mayo, sriracha, and a dash of lemon juice and Worcestershire sauce…. amazing!
Woohoo! I’m so thrilled your family enjoyed the fritters, Chanda!
Both boys nodded in approval( they couldn’t see each other at the time)…both are teenagers..this was a big deal
Wowzas! Love reading this :)
I made these last night for dinner and they tasted great. I used carrots, brussel sprouts, parsnip, white onions, mushrooms, red pepper, garlic, and a bit of jalapeno pepper for my vegetables. I am always looking for good vegetable recipes and this rated the best with my family. Thanks for an awesome recipe.
You are so welcome, Nancy! I’m thrilled you enjoyed the recipe!
can this be made the day before and heated up prior to serving? will they still be crispy?
Hi Joy – You could but they’ll most likely lose their crispiness. If you give it a shot, definitely re-warm them in the oven so they’ll (hopefully) be crispy.
Loved this! Big hit for dinner. Easy to make. Winner!
I’m so glad you enjoyed the recipe, Dawna!
It was super easy and they were so tasty! I substituted shredded brussel sprouts, Napa cabbage, broccoli, carrots and kale! A great recipe with endless possibilities for tweaking! Thanks!
I’m thrilled you enjoyed the fritters!
Thank you! I enjoyed this recipe! I added potato to the mix along with basil & parsley. Because of the potatoes they took longer to cook so I finished them in the oven. Yummy.
I’m so glad you enjoyed the fritters, Babette!
This is a keeper! I used fresh sweet corn instead of the carrots. Very tasty.
I’m thrilled you enjoyed the recipe, Judy!
Super good recipe. Had to pull it out in anticipation of zucchini crop harvest. What few leftover we have keeps in the fridge for a couple days, but rarely last that long.
Happy to read that!
Glad you enjoyed them!
Made these tonight, but didn’t have any courgette, so added a mixture of grated sweet potato and sweetcorn. They were delicious! Will definitely make these again.
So glad you enjoyed the recipe, Sue!
Can you freeze and if so, what’s the best way! I’ve made other recipes before but this sounds so easy and good!
Hi Deb! I’d cook and cool them then wrap them securely in plastic wrap before freezing them. Enjoy!
Can these be frozen before or after cooking? Thanks :)
I’d freeze them after cooking :)
I added mushrooms, corn niblets, and grated sweet potato. We were eating them hot, cold. They were delicious.
So glad you enjoyed them Leighsa!
I made these tonight with alot of changes. My hubby raved about the fritters. I used dehydrated hashbrowns hydrated, 1 can corn and bacon or ham to equal 4 cups. 1 bunch green onion. I also added a little sour cream to egg mixture and a little ranch. Fried as directed and served with sour cream ranch sauce. Excellent!
These are one of my new favorites! I’ve made them many times now, and I can safely say that you can swap out vegetables at a whim, and use your favorite gluten-free flour mix if you like. Highly recommend as a way to spice up your vegetable sides routine!
I’m so thrilled you’ve been enjoying the recipe!
Great recipe. I added a cup of chopped Baby Bella’s mushrooms, 1C. vs 2/3C. of Gluten free flour, 1 tsp. Old Bay seasoning and 1 tsp. of Cayenne pepper. YUMMY!!!!
I added mushrooms because I’ve cut way back on eating meat.
I’m so glad you enjoyed the recipe, Helen!
The fritters were really good! I liked them with sour cream better than apple sauce. Toward the end I added some shredded cheddar cheese and it worked. Great recipe as usual!
I’m so thrilled you enjoyed the recipe, Jennifer!
These were great! Easy, quick, and absolutely delish! I forgot to “drain” the zucchini and it was still perfect. I didn’t have sour cream or yogurt so we had them plain. WONDERFUL! Even my mother (who doesn’t like anything) liked them. This recipe is a keeper!!!!!
Yay! I’m so thrilled the fritters were enjoyed by all, Deb!
Very delicious and I served them with a greek yogurt a splash of fresh lime juice and avocado.
I’m so glad you enjoyed the fritters, Therese!
They were so good and light. Perfect for a hot, spring day. I will definitely make them again.
Yay! I’m so glad you enjoyed the recipe, Pilar!
so yum!! I added three eggs because mine were small and served with guac and sweet chilli sauce, super good :))
I’m so glad you enjoyed the recipe, Sam!
Delicious!!!! Thanks for the great recipe. I now have it bookmarked for frequent use. My husband and kiddos LOVED it!
Yay! I’m so thrilled you and your family enjoyed the fritters, Kim!
Perfect recipe – easy & very tasty!
I have been looking for a good vegetable fritter recipe for some time so will be making these again…& again…!!!
Woohoo! I’m so thrilled you enjoyed the recipe, Joelle!
Nice recipe, really enjoyed!
I’m thrilled to hear this, Liz!
Great made something like this 60 years ago in Japan using onions cabbage carrots green peppers bamboo slices called it Mazai kozai which meant mixed up
Looking to substitute the eggs (very new plant based family), can you tell me how to substitute it with flax? How much flax? Is it flax seed?
Hi Megan! I’ve never tried this replacement, but I have read you can mix together 1 tablespoon flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and use it as you would a normal egg. Let me know if you give it a shot!
If you use spray Pam olive oil In the pan instead of oil, these become 2pts for 3 fritters on WW blue!
Great recipe and flexible. Thank you!
You are so welcome, Susan! I’m thrilled you enjoyed the recipe!
Would I be able to add more veggies like cauliflower or broccoli? Or would that mess up the structure of the fritter?
Hi Kathleen! It depends how finely you chop them!
How to make this lower carb?
Hi Anita – I’m not a certified nutritionist so I can’t advise what flour would be best for any specific dietary needs, however, any other flour should work.
Can you suggest a substitution for the eggs?
Flax should work!
Can I make the batter the night b4 and leave them in the fridge till the next morning when I’m ready to cook? Can I make a huge batch and freeze?
Hi Brenda – My concern with prepping the batter in advance is that the mixture may get overly starchy or soggy. And I’ve never tried freezing the fritters so I’m not sure what the results would be. If you give it a shot, definitely re-warm them in the oven so they’ll be crispy.
Loved this recipe! To make it healthier, I baked these at 425 for 20-25 mins and they came out perfectly!
Love this! I’m so thrilled you enjoyed the recipe, Kate!
These were my go to easy dinner last summer! So good and light. I only have one question… How many carbs and protein are there? There seems to have been a spacing issue and I’m not sure if it’s 25 g of carbs or 25 g of protein?
I’m guessing carbs but I just wanted to double check!
Hi Cali – You’re correct, 25g of carbs and 8g of protein. I’m thrilled you enjoyed the fritters!
I Love the Vegetable Fritters, Thank you .
I’m so thrilled you enjoyed the recipe, Veronica!
I have a 6 year old very picky eater. The first triumph was that he wanted to try them at all. To my absolute delight he LOVED them, gave them 2 thumbs up (which is saved for his favorites). I am ecstatic because he finally realized that veggies can be TASTY!
Woohoo! Love hearing this, Ena!
I really enjoyed the recipe, but I felt like there was something missing for me. I added about 1/4 cup of Italian bread crumbs, and now I can’t stop eating them! This will be in regular rotation!
I’m so glad you enjoyed the recipe, Jessica!
Tasty and subtly flavoured. I added sweet corn as I had half a can around and a bit of chopped mint and dry oregano.
Thank you very much, will make it again and again and again.
It got big thumbs up from my 5 years old too.
So glad you enjoyed the recipe!
Would it work to use a starch as a binder instead of the flour? I’m thinking of gluten free, specifically yuca starch, but corn or potato as well?
I’ve never tried, Colleen, so I can’t say for certain what the results would be. Would love to hear how they turn out if you give it a shot!
It’s a street food in Indonesia. It’s called bakwan or weci. Another version of this veg fritters ( bakwan sayur) is corn fritters ( bakwan jagung) which only using fresh corn bits that you have to roughly grind them before pour into the mixture. It’s taste great too if you put some shallots, celery leaves, white pepper and little bit of rice flour for a bit of crunch
These look great! Can they be frozen?
Hi Silvana! I’ve never tried freezing them so I’m not sure. If you give it a shot, definitely re-warm them in the oven so they’ll be crispy.
I’m so glad you enjoyed the recipe!
A very delicious recipe indeed but i have a question, can you substitute zucchini with cabbage or anything because in my country, we dont have zucchini. Oh and I love how theres carrots in this recipe!.
Hi Ashley! 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!
Fantastic Recipe, I am Keto so I used Almond Flour, 2 eggs and a cup or two of shredded Mozarella Cheese. The added carrot was a great idea!
I’m so glad you enjoyed the recipe, Cheryl!
Could you bake them?
Hi there, Amy! I’ve never tried baking this recipe so I’m not sure what the consistency would be like. Would love to hear your results if you give it a shot!
I love carrots (preferably cooked), so I’m wondering if they stay hard/crunchy after frying for only about 5 minutes? Thanks!
Hi Cindy! The carrots will be fork tender. Enjoy!
can the mixture be frozen or should I cook it all up and freeze … I made one with a few more vegies and it is too much for 2 people
Hi Seldov – I’ve never tried freezing them so I’m not sure what the results would be. If you give it a shot, definitely re-warm them in the oven so they’ll be crispy. And let me know how they turn out!
Its called “Bakwan” in Indonesia and you can buy that in Abang Kang Gorengan. But its not healty anyway (in Indonesia)
can these be frozen and re-heated?
Hi Jen! I’ve never tried freezing them so I’m not sure. If you give it a shot, definitely re-warm them in the oven so they’ll be crispy. :)
Can you use coconut flour instead of all purpose flour?
Hi Bailey! I’ve never tried that so I’m not sure but let me know if you give it a shot!
Hi! Can I omit the eggs or what should be the alternative?
Hi Frances – You’ll definitely need an egg substitute because that’s what binds the mixture. I’ve never tried this replacement, but I have read you can mix together 1 tablespoon flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and use it as you would a normal egg. Let me know if you give it a shot!
Can I substitute something for eggs
Hi there! I’ve never tried this replacement, but I have read you can mix together 1 tablespoon flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and use it as you would a normal egg. Would love to hear your results if you give it a shot!
mashed potato sweet or white to bind instead of eggs
Made these for myself and my toddler this morning. Super delicious. I mixed a little dill into the sour cream I put on top… but I think next time I would mix some dill right in (I really love dill haha). So good.
Thrilled you enjoyed the recipe, Pamela!
I only had one cup of carrots so I substituted with a cup of frozen peas that I thawed and tossed into the food processor! Delicious! My kids love them with French onion dip!
Awesome! So glad you enjoyed the recipe, Samantha. :)
Found it a bit bland so spiced up the mixture with chilli flakes, sweetcorn (what’s a fritter without sweetcorn??) And YUM!!! Will try the curry powder addition next time. Thanks!
Love your additions, Amanda! So glad you enjoyed the fritters!
Can you bake it instead of frying. I don’t like frying. I love all the healthy recipes I’m getting, it’s better than any cookbook you have
Hi Dina – I’ve never tried that so I’m not sure. Let me know if you give it shot!
I just baked these tonight and I really like them! Definitely less crispy but I used FAR less oil and they still were crispy on the edges. I did mine at 400F for 15mins on one side, lower rack in oven, and then moved mine to the top rack for 10mins. I’m guessing if you flipped them and just kept an eye on them it would work well on one shelf as well! I oiled the pan very little but if your pans tend to stick you should probably use parchment paper. Still super yummy and I feel they even taste a little healthier. Lol
I you have a cast iron pot, lightly grease it and use it in the oven, or on the stove top. I make my cassava fritters on top of the stove. Make sure the iron pot is hot, then lower the fire before adding the mixture.
I like it
Delicious and easy!
can’t wait to make them – looks wonderful – I just need to figure out the calories
Hi Judy! We are working on providing calories and other nutritional information for our recipes. Stay tuned!
I like them recipe, my favourite.
Would the fritters work in an Air fryer?
I’ve never tried making them in an air fryer so I’m not sure!
Thanks for sharing your recipe!
They were delicious
How many calories would you say these amount to per serving?
Hi Margaret! We’re working on providing calories and other nutritional information. Please stay tuned!
Great recipes. I love it
I am on a low carb diet. What can I use to substitute the all purpose flower?
Hi Brigitte – I’m not a certified nutritionist so I can’t advise what flour would be best for any specific dietary needs, however, any other flour should work.
How long can you store the mixture in the fridge, so I can cook them as I eat them?
Hi Cara – I wouldn’t recommend doing that because the mixture may get overly starchy or soggy if you don’t cook the fritters right away.
What do you serve these with?
Hi April! I love to serve these alongside 5-Ingredient Beef Satays (https://www.justataste.com/5-ingredient-beef-satays-recipe/), Baked Orange Chicken Meatballs (https://www.justataste.com/baked-orange-chicken-meatballs-recipe/), or Glazed Honey Garlic Shrimp (https://www.justataste.com/glazed-honey-garlic-shrimp-recipe/)!
Really want to try these! Think that I could use cucumber instead of zucchini? Husband hates zucchini!
Hi Grace – I think cucumber would be too wet, however you could do all carrots, a mix of carrots and potatoes, or even a mix of carrots and butternut squash. If you’re interested, I also have a recipe for Quick and Easy Corn Fritters: https://www.justataste.com/quick-easy-corn-fritters-recipe/ Hope that helps!
Hi Grace, I hate zucchini with a passion so does my teenage son, but we love these, even try plain zucchini fritters (same recipe as this but 4 cups of zucchini, half cup parmasen cheese and no garlic). I wish Id made them sooner. They went from snack food status to something i was being asked to make for dinner!!! I still would say i hate zucchini, but the fritters are amazing.
Serve with some sour cream for best results.
My teen says he doesn’t like zucchini either, but loves these. The are so quick and easy we eat them for a meal in our house. Actually- We almost never make it to the table- Hubby and son are eating them as they come out of the pan standing around the stove waiting for more. I have never seen them with carrots before. Looking forward to trying that.
Love to read this, Lisa!
This was so good!!! I added a few dashes of red Chile flakes for some zing thank so much for this recipe!
So glad you enjoyed the recipe, Lori!
Hi for the vegetable fritters, I can’t eat eggs….so if I don’t use it then will still have the same taste and will it stay together?
Hi there, Shelley! I’ve never tried this replacement, but I’ve read you can mix together 1 tablespoon flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and you can use it as you would a normal egg. Definitely let me know if you try it!
I haven’t made these yet, but I certainly will be. …
Thank you for your recipe. …..Judy Ralston
You are so welcome, Judy!
What could we use to replace the flour? I’m on a low-carb diet but I would love to make these!
Hi Genevieve – Almond flour should work. Let me know if you give it a shot!
Hi! I want to make these for my daughters to get them to eat more veggies, but my younger one is allergic to eggs. Do you have any suggestions on what I can replace it with? Thank you!
Hi Linda! I have never tried this replacement, but I have read you can mix together 1 tablespoons flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and use it as you would a normal egg. Let me know if you give it a shot, I’d love to know how they turn out!
These look delicious. Do you think the leftover cooked fritters will freeze well?
Hi Becky! I’ve never tried freezing them so I’m not sure. If you give it a shot, definitely re-warm them in the oven so they’ll be crispy. And let me know how they turn out!
Wow. These taste so good. I followed your recipe today. Thank you for sharing :)
So glad you enjoyed it!
These are perfect!! I happen to have everything on hand! Most times I am missing a couple ingredients but not now!
I may just make them for lunch!
Some fab recipes gonna get making the raspberry scones later for afternoon tea
Thanks so much, Laura! Enjoy!
Kelly, these are amazing! This is my third day in a row making them, I don’t thing I’ll ever get tired of them :D
Thank you for sharing.
Hi Frida! I’m glad you are enjoying the recipe so much!
Just tried this recipe but made half of what is posted in the recipe. My fritters tasted yummy but didn’t turn out crispy as I’d like them to. Any advice?
Hi there! The crispiness is a result of the hotness of the oil. So you want to make sure the oil is hot enough before adding the fritter mixture.
Can I use panko instead of flour??
I’ve never tried this recipe with Panko so I’m not sure!
I was wondering the same…did anyone ever try using panko?
These are relatively healthy….until you fry them! I sprayed some fry light on my frying pan (non-stick) and made sure my fritters were thin so they cooked through :) I’ll try baking them next time to see how that goes haha!
Really good recipe though, thank you! It tastes gorgeous with spicy fish :)
I’ve used gram flour in the past and have had great luck with the consistency and toddler goobles them up!
I HAVE to try this!
Do you have a Newsletter, I didn’t see a sign-up for one?
Duh, found it lol
What if I don’t eat egg? Anything I can sub that is vegan friendly?
Hi Jordan! I have never tried this replacement, but I have read you can mix together 1 tablespoons flaxseed meal with 3 tablespoons water then let the mixture sit for 5 minutes and use it as you would a normal egg. Let me know if you give it a shot!
I used a half of banana mashed and mixed in because we didn’t have eggs. They turned out great!
Great substitution, Jennifer! :)
I don’t like to fry foods.
Can these be baked?
Hi Paula! I’ve never tried baking this recipe so I’m not sure what the consistency would be like.
is there another veggie I can use other then carrots? Thanks
You could do all zucchini or a mix of zucchini and potato!
If I made a batch of these, would they keep in the fridge in an air tight container? I would imagine they aren’t able to be frozen?
Hi Kandis! You can definitely store them in the fridge but they’ll most likely lose their crispiness.
Just made these tonight for dinner and they were fab, very tasty and easy to make. Even the fussy teenagers said they enjoyed them. Thanks for a super recipe!
Awesome! So glad you enjoyed the recipe, Monica!
I made this for my family last night and it was a big hit. My 10 year old son really enjoyed them and had several servings, despite the fact he can’t stand zucchini. I thought they were delicious and they were so easy to make. Thanks so much!
Wonderful! This is what I love to hear, Lisa!
this is indonesian street food..we call it “bakwan” or “bala-bala”..
Sounds interesting and affordable, i like simple recipes. I’ll try all this. Keep it up….
Great basic starter. If I cooked it again I would add zest of a lemon, then squeeze the juice of the lemon on top before serving. Add some cilantro. I’m gonna keep this in my box as a launching point. Maybe add some baked white fish?
So glad you enjoyed the recipe!
wow so delicious just loving it.will just try the recipe when i get home
I so much love this keep it up
This looks yummy. Do you think the recipe would turn out if you substituted 1 cup of shredded carrots with 1 cup of shredded potato? We have a box of potatoes sprouting in our cold room and I’m look for new ways to use them up.
That would definitely work, Corinne! Enjoy :)