25-Minute Vegetable Fritters
Crispy, golden fritters packed with shredded zucchini, carrots, and scallions, lightly seasoned and quickly pan-fried for a healthy, flavorful snack or side dish.
Equipment
- 1 Large Mixing Bowl
- 1 shredding grater
- 1 large nonstick sauté pan
- 1 Paper towels or absorbent plate
- Measuring Cups and Spoons
Ingredients
- 2 cups zucchini shredded
- 2 cups carrots shredded
- 2 cloves garlic minced
- ⅔ cup all-purpose flour
- 2 large eggs lightly beaten
- ⅓ cup scallions sliced (green and white parts)
- 2 tablespoons olive oil
- Sour cream or yogurt for serving
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Prepare the Zucchini: Place the shredded zucchini in a colander and sprinkle lightly with salt to help draw out excess moisture. Let it sit for about 10 minutes, then use your hands or a clean kitchen towel to squeeze out as much liquid as possible. Removing this water ensures the fritters become crispy rather than soggy when cooked.
- Combine the Vegetables and Binder: Transfer the drained zucchini to a large mixing bowl and add shredded carrots, minced garlic, flour, lightly beaten eggs, and sliced scallions. Season with ¼ teaspoon salt and ⅛ teaspoon black pepper, then stir everything together until it forms a uniform, sticky batter ready for frying.
- Heat the Pan and Oil: Line a plate with paper towels to absorb excess oil. Place a large nonstick sauté pan over medium-high heat and pour in the olive oil, allowing it to shimmer and heat thoroughly before adding the fritters. Properly heated oil ensures even browning and a crispy exterior.
- Form and Cook the Fritters: Scoop approximately 3 tablespoons of the vegetable mixture per fritter and gently flatten each mound into a compact patty. Place them in the hot pan, spacing them at least 1 inch apart, and cook for 2–3 minutes until golden brown on the bottom.
- Flip and Finish Cooking: Carefully flip each fritter using a spatula and cook for an additional 1–2 minutes on the other side until golden brown and cooked through. Remove each finished fritter to the paper towel-lined plate to drain excess oil.
- Repeat with Remaining Mixture: Continue the frying process in batches with the remaining vegetable batter, adding more oil if necessary and ensuring the pan remains at medium-high heat for consistent crispiness.
- Serve Immediately: Serve the fritters hot, topped with a dollop of sour cream or yogurt for a creamy contrast. Enjoy them as a snack, appetizer, or side dish, while they are golden, crispy, and fresh.
Notes
- For extra crispiness, ensure zucchini is thoroughly drained before mixing with other ingredients.
- Shredding vegetables uniformly helps them cook evenly and achieve a golden brown exterior.
- Use a nonstick pan and preheated oil to prevent sticking and maintain fritter shape.
- Fritters cook quickly in batches; avoid overcrowding the pan to ensure crisp edges.
- Adjust seasoning to taste, adding herbs like parsley or dill for extra flavor.
- Serve immediately after cooking for best texture; fritters lose crispiness as they cool.
- These fritters can be made gluten-free by substituting all-purpose flour with chickpea or rice flour.
- Leftover fritters reheat well in a toaster oven or air fryer to regain crunch.
