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Vegetable Fritters

Vegetable fritters are crispy, golden bites made by mixing grated vegetables like zucchini, carrots, and onion with flour and eggs, then pan-frying until crunchy on the outside and tender inside. The dish features a satisfying contrast of textures, with a fragrant, slightly caramelized exterior and soft, flavorful interior. Perfect as a quick snack or light meal, these fritters are adaptable and forgiving, making leftovers shine.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Universal
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup zucchini finely grated, excess moisture squeezed out
  • 1 cup carrot finely grated, excess moisture squeezed out
  • ½ cup red onion finely chopped
  • ½ cup all-purpose flour
  • 1 large egg beaten
  • 2 tablespoons fresh parsley chopped
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons neutral oil for frying

Equipment

  • Large mixing bowl
  • Box grater or food processor
  • Non-stick skillet or cast iron pan
  • Spatula
  • Paper towels

Method
 

  1. Start by grating the zucchini and carrot using a box grater or food processor, then transfer them to a clean dish towel and squeeze out as much excess moisture as possible. Finely chop the red onion and set aside.
  2. In a large mixing bowl, combine the grated zucchini, carrot, chopped onion, flour, beaten egg, chopped parsley, salt, and pepper. Stir everything together until well incorporated; the mixture should be thick and slightly sticky.
  3. Heat a non-stick skillet or cast iron pan over medium heat and add about 2 tablespoons of neutral oil. Let the oil shimmer and heat until it’s hot enough to sizzle when a small amount of batter touches it.
  4. Using a spoon or your hands, scoop about 2 tablespoons of the vegetable mixture and gently flatten it into a patty in the skillet. Repeat, leaving space between each fritter.
  5. Cook the fritters for about 3–4 minutes on each side, until they turn a deep golden brown and develop a crispy exterior. You’ll hear a gentle crackling as they fry, and the aroma will be fragrant and inviting.
  6. Use tongs or a spatula to flip the fritters carefully and cook the other side until equally golden and crispy.
  7. Transfer the cooked fritters to a paper towel-lined plate to drain any excess oil. Repeat with the remaining mixture, ensuring the oil stays hot enough for frying.
  8. Let the fritters rest for a minute to firm up, then serve hot with a squeeze of lemon or a dollop of yogurt if desired. Enjoy their crispy edges and tender centers!

Notes

For extra flavor, add a pinch of cumin or smoked paprika to the batter. To keep fritters crispy, reheat in a hot skillet rather than microwave.