These vegetable fritters are soft, easy to make, and a great recipe to incorporate more veggies into your meals! Serve them with some garlic dipping sauce.
Why you will love this recipe
- It’s easy to make, great to use leftover vegetables, and requires simple ingredients.
- These vegetable fritters are like soft vegetable pancakes.
- It’s a great recipe to make kids enjoy eating vegetables.
Ingredients for this recipe
Carrot: Shredded.
Zucchini: Shredded. Squeeze zucchini before adding to the mixture to remove extra water.
Onion: Grated.
Lemon juice: Add 1 tablespoon.
Garlic: Minced.
Eggs: Use 3 medium sized eggs.
Parsley: For extra freshness. You can replace it with chopped coriander if you prefer.
Flour: We’ve used all-purpose flour.
Baking powder: Add 1 tablespoon.
Seasoning: A combination of salt and black pepper.
How to make this recipe
First, prepare all the veggies and beat the eggs into a small bowl. Add all the ingredients into a large mixing bowl and mix until well combined.
Heat a non-stick pan over medium heat. Grease the pan with olive oil, and once hot, add one heaping tablespoon of the vegetable mixture and flatten out the tops to make the patties even.
Cook for 2 to 3 minutes per side, or until golden brown. If they brown too quickly, reduce the heat. Repeat this process until you’ve used all the batter.
Serve them with some garlic herb sauce on the side.
Recipe variations and substitutions
- Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version.
- Add 2 tbsp grated parmesan cheese or nutritional yeast for extra flavor.
- Try adding more seasoning ingredients for a different taste, like dried oregano, dried basil, coriander, garlic powder, or onion powder.
Tips for making this recipe
Squeeze out the liquid from the zucchini: Zucchini contains a lot of water, don’t forget to squeeze before adding it into the mixture.
Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.
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Vegetable Fritters
Ingredients
- 2 cups shredded carrot 140 g
- 1 cup shredded and squeezed zucchini 140 g
- 1 small onion grated (90 g)
- 2 garlic cloves minced
- 1 handful parsley chopped
- 3 medium sized eggs
- 1 tbsp lemon juice
- 1/2 cup all-purpose flour 50 g
- 1 tbsp baking powder
- 1 tsp salt
- black pepper to taste
Instructions
- First, prepare all the veggies and beat the eggs into a small bowl.
- Add all the ingredients into a large mixing bowl and mix until well combined.
- Heat a non-stick pan over medium heat. Grease the pan with olive oil, and once hot, add one heaping tablespoon of the vegetable mixture and flatten out the tops to make the patties even.
- Cook for 2 to 3 minutes per side, or until golden brown. If they brown too quickly, reduce the heat. Repeat this process until you’ve used all the batter.
- Serve them with some garlic herb sauce on the side.
Notes
- Gluten-free version: Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version.
- Squeeze out the liquid from the zucchini: Zucchini contains a lot of water, don’t forget to squeeze before adding it into the mixture.
- Storage: Store any leftovers in an airtight container in the fridge for up to 4 days.