Crispy Vegetable Fritters Recipe

Crispy Vegetable Fritters

Serves: 3–4
Prep Time: 15 minutes
Cook Time: 10–12 minutes

Ingredients

• 1 cup grated zucchini (squeeze dry)

• 1/2 cup grated carrot

• 1/4 cup finely chopped onion

• 1/4 cup chopped bell pepper or cabbage

• 2 cloves garlic, minced

• 1 egg

• 1/2 cup all-purpose flour
  (or chickpea flour for gluten-free)

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp paprika or chili flakes

• 1/2 tsp cumin or Italian seasoning (optional)

• Oil for frying

Instructions

1. Prep the veggies

   • Place grated zucchini in a towel and squeeze out all excess moisture (this is key for crispiness).

2. Mix the batter

   • In a bowl, combine veggies, garlic, egg, flour, baking powder, salt, pepper, and spices.

   • Mix until thick and scoopable.

3. Heat oil

   • Heat 2–3 tbsp oil in a skillet over medium heat.

4. Fry the fritters

   • Spoon batter into pan and flatten slightly.

   • Cook 2–3 minutes per side until golden brown and crispy.

5. Drain & serve

   • Transfer to paper towels. Serve hot.

Crispy Tips (Don’t Skip!)

• Squeeze veggies dry 💪

• Batter should be thick, not runny

• Don’t overcrowd the pan

• Medium heat = crispy, not greasy

Variations

• 🧀 Cheesy: add 1/4 cup grated parmesan or cheddar

• 🌶️ Spicy: add chopped jalapeño or cayenne

• 🥔 Potato fritters: replace zucchini with grated potato

• 🫓 Air fryer: 375°F for 10–12 min, flip halfway

Dips That Slap

• Garlic yogurt sauce

• Sour cream + lemon

• Sweet chili sauce

• Green chutney

If you want, I can also give you a no-egg version, oven-baked version, or a super crunchy Indian pakora-style fritter next 👀🔥