Gather your chopped vegetables and place them in a large mixing bowl.
Add the dry ingredients—flour, salt, pepper, and baking powder—to the bowl. Whisk until evenly combined.
Toss the chopped vegetables in the dry mixture, ensuring each piece is coated well. This helps create a crispy crust during frying.
Pour the beaten egg over the veggie mixture and stir to combine. If the batter feels too thick, add a splash of water or milk until it reaches a spoonable consistency.
Heat a non-stick skillet over medium heat and add about 2-3 mm of oil. When the oil shimmers and a small drop of batter sizzles immediately, you're ready to fry.
Scoop about 2 tablespoons of batter into the hot oil, gently flattening each fritter with the back of a spatula so they cook evenly.
Fry the fritters for about 3-4 minutes on each side, until they turn a beautiful golden brown and crispy, filling your kitchen with a toasty aroma.
Gently flip the fritters using a spatula, ensuring they don’t stick and hold their shape. Cook the other side until equally crispy and golden.
Remove the cooked fritters with a slotted spatula and drain on paper towels to absorb excess oil. Rest them for a minute to settle.
Serve the fritters hot, perhaps with a squeeze of lemon or a dollop of yogurt, and enjoy their crispy, veggie-filled goodness.
