Description
Crispy and delicious vegetable fritters packed with fresh veggies and herbs, perfect as a snack or appetizer. These golden fritters are easy to make and great for using up garden vegetables, served best with your favorite dipping sauce.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Wet Ingredients
- 1 large egg
- 3/4 cup milk (or more, as needed)
- 1 tablespoon olive oil
Vegetables & Add-ins
- 1 small onion, finely chopped
- 1 carrot, grated
- 1 zucchini, grated
- 1/2 red bell pepper, finely diced
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup chopped fresh parsley
Optional
- 1 clove garlic, minced
- Pinch of red pepper flakes
- Your favorite dipping sauce (e.g., ranch, sweet chili sauce, tzatziki)
For Cooking
- Vegetable oil, for frying
Instructions
- Prepare the Batter: In a large bowl, whisk together the flour, baking powder, salt, and black pepper until evenly combined.
- Mix Wet Ingredients: In a separate bowl, whisk the egg, milk, and olive oil together until smooth.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Avoid overmixing to keep the batter light. Add more milk by tablespoons if the batter is too thick to achieve a slightly thick, smooth consistency.
- Add Optional Flavors: If desired, stir in the minced garlic and red pepper flakes to the batter for extra flavor.
- Prepare Vegetables: Finely chop the onion, grate the carrot and zucchini, and dice the red bell pepper finely. If using frozen corn, allow it to thaw slightly. Chop the fresh parsley as well.
- Incorporate Vegetables: Fold all prepared vegetables and chopped parsley into the batter gently, ensuring they are evenly mixed without overworking the batter.
- Heat Oil: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat until hot but not smoking.
- Fry Fritters: Drop spoonfuls (2-3 tablespoons) of the vegetable mixture into the skillet, spacing them to avoid overcrowding. Cook each fritter for 3-4 minutes per side until they turn golden brown and are cooked through.
- Flip Carefully: Use a spatula to carefully flip each fritter to cook the other side golden brown, adjusting heat if necessary to prevent burning.
- Drain Excess Oil: Remove cooked fritters from the skillet and place on a paper towel-lined plate to absorb excess oil.
- Repeat Cooking: Continue frying remaining batter in batches, adding more oil to the skillet as needed.
- Serve: Serve the vegetable fritters immediately while warm and crispy, paired with your favorite dipping sauce for added flavor.
Notes
- Use fresh vegetables for best texture; frozen vegetables can be used but thaw and drain well.
- Adjust milk quantity depending on the moisture of your vegetables to get the right batter consistency.
- Cook fritters over medium heat to ensure they cook through without burning the outside.
- You can customize the vegetables by adding or substituting with similar veggies such as sweet potato, peas, or spinach.
- For a gluten-free option, substitute all-purpose flour with a gluten-free blend.
- Serve fritters immediately to enjoy their crispy texture, or keep warm in a low oven (around 200°F/90°C) until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: International
