Crispy Vegetable Fritters
Servings: 4
Prep Time: 15 minutes
Cook Time: 15–20 minutes
Total Time: 35 minutes
Ingredients
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1 medium zucchini, grated
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1 medium carrot, grated
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1 small potato, peeled and grated
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1/2 small onion, finely chopped or grated
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2 tablespoons chopped fresh parsley (optional)
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1/3 cup all-purpose flour
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2 tablespoons cornflour (or cornstarch)
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1/4 teaspoon baking powder
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1/2 teaspoon salt (adjust to taste)
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1/4 teaspoon black pepper
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1/4 teaspoon ground cumin or paprika (optional)
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1 large egg, beaten
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Oil for shallow frying (vegetable, sunflower, or canola oil)
Instructions
1. Prepare the Vegetables:
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Grate the zucchini, carrot, and potato using the coarse side of a box grater.
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Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is essential for crisp fritters.
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Transfer the squeezed vegetables to a large mixing bowl. Add the chopped onion and parsley, if using.
2. Make the Batter:
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Add flour, cornflour, baking powder, salt, pepper, and any optional spices to the vegetable mixture.
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Pour in the beaten egg and mix thoroughly until the batter holds together. The mixture should be moist but not wet.
3. Fry the Fritters:
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Heat 2–3 tablespoons of oil in a non-stick skillet or frying pan over medium heat.
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Scoop about 2 tablespoons of mixture for each fritter and flatten slightly in the pan.
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Cook for 3–4 minutes on each side, or until golden brown and crisp.
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Remove and drain on paper towels.
4. Serve:
Serve hot with a side of yogurt, sour cream, or a dipping sauce of your choice.
Tips for Best Results
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Ensure excess liquid is squeezed from the vegetables to prevent soggy fritters.
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Keep cooked fritters warm in a low oven (around 90°C or 200°F) while frying the rest.
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Leftovers can be refrigerated and reheated in a dry pan to restore crispness.
Let me know if you’d like a version using chickpea flour (besan), seafood, or a sweet fritter alternative.
