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    Home » Side Dish Recipes

    April 1, 2022

    Vegetable Fritters

    Jump to Recipe

    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.

    vegetable patties on a plate, garnished with coriander and a garlic dip on the side

    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.
    vegetable pancakes with garlic dip on a plate with coriander on top

    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.

    ingredients to make vegetable fritters

    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.

    batter of vegetable fritters inside a bowl with a wooden spoon

    Recipe variations and substitutions

    • Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version.
    • Add 2 tablespoon 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.
    a plate with a stack of vegetable fritters and coriander

    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.

    vegetable fritters on a plate with coriander and a small bowl with garlic dip

    More related recipes

    • Spinach Puffs
    • Mediterranean Quinoa Salad
    • Roasted Vegetable Salad
    vegetable fritters with coriander and garlic dip on a marble table

    If you tried this recipe, don't forget to tag me on Instagram, Pinterest, or Facebook. Also, if you enjoyed this recipe, please leave a comment and a rating star below! Thank you for your support!

    Print
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    vegetable fritters on a plate with coriander and a small bowl with garlic dip

    Vegetable Fritters

    • Author: Rita
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 12 fritters 1x
    • Category: Side
    • Method: Mix
    • Cuisine: American
    • Diet: Vegetarian
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    Description

    These vegetable fritters are soft, easy to assemble and make a great snack, side dish, or appetizer. Serve them with some garlic dipping sauce.


    Ingredients

    Scale
    • 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
    • ½ cup all-purpose flour (50 g)
    • 1 tbsp baking powder
    • 1 tsp salt
    • black pepper to taste

    Instructions

    1. First, prepare all the veggies and beat the eggs into a small bowl.
    2. Add all the ingredients into a large mixing bowl and mix until well combined.
    3. 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.
    4. 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.
    5. 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.

    Keywords: vegetable fritters, vegetable patties

    Did you make this recipe?

    Tag @cocoandcamellia on Instagram and hashtag it #cocoandcamellia — I can't wait to see what you've made!

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