These Vegetable Fritters are truly the best! Made with zucchini, carrot, and corn, they make a great lunch or snack, and you will not be able to stop at one!
I am very excited to share this recipe with you because I know you are going to love these cute Vegetable Fritters as much as I do. These are easy to make, healthy, and full of flavor. Kids love them, too!
Video Tutorial
Why These Are the Best
These Vegetable Fritters are the best because they are:
- Simple. No fancy ingredients here. Just veggies, eggs, flour, and seasoning.
- Versatile. You can use different veggies to suit your taste.
- Tested. This recipe has been thoroughly tested.
- DELICIOUS. Oh yes, these taste incredible.
What vegetables can I put in fritters?
I found that the combination of zucchini, carrots, and corn works the best in vegetable fritters. Zucchini are tender, carrots are sweet, and corn adds a nice texture. That said, you may use grated pumpkin, beets, or sweet potatoes with success here. Adding some cooked quinoa is also a great idea.
How to Make Vegetable Fritters Healthier
If you’d like to save some calories and make these fritters healthier, I suggest baking them instead of frying. To do that, lightly spray a non-stick muffin tin with oil, and divide the veggie mixture between the 12 muffin cups. Bake for about 15 minutes at 350°F.
How to Make Vegetable Fritters
1. Wash and grate the zucchini. Squeeze handfuls of the grated zucchini tightly to remove extra water. Place it into a large mixing bowl.
2. Grate the carrots.
3. Into the zucchini bowl, add the carrots, corn, eggs, flour, garlic, parsley, salt, and pepper. Stir well to combine.
4. Place a large non-stick skillet over medium heat. Add about 2 tablespoons of oil. Once the oil is hot, add one heaping tablespoon at a time of the zucchini mixture, and flatten out the tops slightly to make the fritters even. Cook for 3-4 minutes per side, or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of yogurt.
Helpful Tips
- Don't use too much oil. You only need enough oil to coat the pan. This is a shallow fry, not a deep fry.
- Use non-stick skillet. To avoid disappointment I highly recommend using a nice non-stick skillet to fry these.
- Cook in batches. Cook the fritters in batches, about 5-7 at a time so you don’t overcrowd your pan. Add more oil if it dries out completely.
- Baking tip. If you decide to bake these, use parchment paper, to prevent sticking. You can spray these fritters with some olive oil, to gove crispier texture.
How to Store
Fridge: store any leftover vegetable fritters in an airtight container for up to 4 days.
Freeze: you can freeze the vegetable fritters once cooked. Just place the patties in between layers of parchment paper and freeze. Transfer into a plastic bag and store for up to 2 months.
Reheat: reheat the vegetable pancakes either in a pan with a bit of oil or in the oven/Air Fryer until warm and crispy.
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Vegetable Fritters
Ingredients
- 2 small zucchini
- 2 medium carrots
- 10 oz. fresh or frozen corn kennels
- 4 eggs
- ½ cup all-purpose flour
- 2 garlic cloves minced
- ¼ cup parsley chopped
- 1 tsp. salt or to taste
- 1 tsp. pepper or to taste
- Oil for frying or baking
Instructions
- Wash and grate the zucchini. Squeeze handfuls of the grated zucchini tightly to remove extra water. Place it into a large mixing bowl.
- Grate the carrots.
- Into the zucchini bowl, add the carrots, corn, eggs, flour, garlic, parsley, salt, and pepper. Stir well to combine.
- Place a large non-stick skillet over medium heat. Add about 2 tablespoons of oil. Once the oil is hot, add one heaping tablespoon at a time of the zucchini mixture, and flatten out the tops slightly to make the fritters even. Cook for 3-4 minutes per side, or until golden brown. If they brown too quickly, reduce the heat. Serve warm with a dollop of yogurt.
Notes
How to Make Vegetable Fritters Healthier
If you’d like to save some calories and make these fritters healthier, I suggest baking them instead of frying. To do that, lightly spray anon-stick muffin tin with oil, and divide the veggie mixture between the 12 muffin cups. Bake for about 15 minutes at 350°F.
Patrick says
I've made these several times - delish! I usually include a couple Tblsp of nutritional yeast, onion powder for flavor. Healthy and filling!
Tania Sheff says
Sounds great, Patrick! Thanks for stopping by!