Vegetable Fritters (2024)

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Pan-fried to golden brown perfection and packed with lots of tender zucchini, sweet carrots, and mozzarella cheese, these tasty Vegetable Fritters are just the snack, lunch, or appetizer you’ve been looking for! It’s a quick and easy 30-minute recipe that requires just a handful of ingredients and very little effort!

Easy Vegetable Fritters Recipe

After I recently shared my sweet and fruity Peach Fritters recipe, I got inspired to make a savory version with lots of fresh veggies. Don’t get me wrong, I’ve made zucchini pancakes in the past, but I wanted something a little more complex in flavor with more veggies, but just as easy to make. So I came up with these tasty vegetable fritters! I also decided to pan-fry these instead of deep fry, which makes them a tad healthier too!

The other added bonus is that you can whip these veggie fritters together in just about 30 minutes! And the recipe is really flexible so feel free to try different types of cheeses in place of the mozzarella or switch out the Italian seasoning for any spices you like. For example, you could use cajun spice, curry powder, or even add fresh herbs. Customizing this recipe is super easy and the results are sure to be delicious.

I tend to serve the fritters on their own with a side of ranch, Greek yogurt, or sour cream, but these veggie patties can be served as a main dish with some fresh spinach or leafy greens like my Kale Salad or with a bowl of Lentil Soup. They also make a wonderful appetizer when topped with a bit of Marinara Sauce and a sprinkle of parmesan cheese.

Fritters

• Zucchini – Used as one of the key ingredients. But you could also use shredded yellow summer squash if you prefer or a combination of both.
• Carrots – The shredded carrots add a bit of sweetness to the fritters.
• Onion – I like to use grated brown onion but any type of onion will work.
• Flour – Simple all-purpose flour is all you need to make the batter. Gluten-free flour should work as well.
• Breadcrumbs – Any type of breadcrumbs can be used including panko or a gluten-free variety.
• Italian Seasoning – This mix of dried herbs is typically a blend of basil, oregano, rosemary, thyme, and marjoram. If you don’t have any Italian seasoning, you can just use a combination of whatever you have on hand.
• Garlic Powder – Adds just a touch of garlic to the fritters without overpowering them. You can add a dash of onion powder too if you like.
• Salt – Both enhances and balances all of the flavors of the vegetables.
• Black Pepper – Simple ground black pepper is perfect.
• Eggs – Binds the batter together and makes the fritters lighter in texture.
• Mozzarella Cheese – I used mozzarella but cheddar cheese is also a good choice.
• Vegetable Oil – A neutral vegetable oil like canola or grapeseed is needed to fry the fritters.

Making homemade fritters is just as easy as making pancakes! Once you make a simple batter with fresh veggies they take just minutes to cook!

Prep The Zucchini

Before you can start making the batter, the zucchini needs to be prepped one at a time. To do this, first line a large bowl with paper towels. Next, grate one of the zucchini into the prepared bowl. Now, use the paper towels to press out the excess liquid and absorb as much as possible. Then repeat the process with the other zucchini.

Make The Veggie Mixture

Once the zucchini is drained, put all the ingredients except for the vegetable oil into a large bowl. Then combine everything until it’s fully incorporated. Be sure to beat the eggs before adding them to the mixture.

Fry The Fritters

To cook the vegetable fritters, heat about a tablespoon of vegetable oil over medium-high heat in a large skillet. Now, either form patties and lay them into the pan or you can drop spoonfuls of the batter onto the hot skillet.

Then use a spatula to flatten out the fritters and cook them on both sides until they are golden brown. You will need to cook them in batches because it’s important not to overcrowd the pan. Then when they are done, transfer the cooked fritters to the paper towel-lined plate to let the excess oil drain.

Can I Bake The Fritters?

Yes, it is possible to bake these in the oven. Just distribute the vegetable mixture in a mini muffin pan sprayed with nonstick cooking spray. Then bake the fritters at 350°F (177°C) for about 12 to 14 minutes or until they are golden brown. However, keep in mind that baking will result in little fritters that are more like muffins.

Why Are My Vegetable Fritters Soggy?

The most common reason that fritters get soggy is due to cooking them in oil that isn’t hot enough. So first make sure that you use just enough oil to cover the surface of your skillet. Then wait until the oil is hot before you add the batter. If you have too much oil in the pan or it isn’t hot enough before you add the batter, the fritters will absorb the oil and become soggy.

Storage

Fridge

Leftover vegetable fritters will keep in an airtight container or sealed bag in the fridge for up to 4 days. To reheat, just put them on a sheet pan in the oven at 350°F (177°C) for about 3 to 5 minutes or until hot. You can also pop them in the microwave for a few minutes on medium heat.

Freezer

The fritters can also be stored in the freezer for up to 3 months in a sealed bag or airtight container. Then to reheat from frozen, put them in the oven for about 10 to 12 minutes at 350°F (177°C).

Other Delicious Recipes To Try

• Hush Puppies
• Buffalo Chicken Pinwheels
• Air Fryer Cheese Pull Apart Bread
• Spring Roll Recipe
• Spanakopita Recipe
• Bacon Wrapped Chicken Bites