Vegetable Fritters
Vegetable Fritters are a versatile, wholesome Crispy Veggie Bites that transform zucchini, carrots, and corn into a crispy, flavorful delight. Perfect for quick lunches, appetizers, or weeknight dinners, this easy recipe will quickly become a family favorite.
Ingredients
- 2 small zucchini grated and squeezed dry (about 2 cups)
- 2 medium carrots grated (about 1 cup)
- 10 oz fresh or frozen corn kernels
- 4 medium eggs
- ½ cup all-purpose flour
- 2 garlic cloves minced
- ¼ cup fresh parsley chopped
- 1 tsp salt
- ½ tsp black pepper
- 4 tbsp avocado oil or olive oil, for frying
Instructions
Prep Vegetables
- I grate 2 small zucchini and squeeze out excess liquid using a clean kitchen towel, yielding about 2 cups. I add to a large mixing bowl. I grate 2 medium carrots (about 1 cup) and add to the bowl with 10 oz corn kernels, 4 eggs, ½ cup flour, 2 minced garlic cloves, ¼ cup chopped parsley, 1 tsp salt, and ½ tsp black pepper. I mix well to combine for these Vegetable Fritters.
Heat Skillet
- I heat 2 tbsp avocado oil in a non-stick skillet over medium heat, ensuring it’s hot but not smoking.
Form and Fry Fritters
- I drop heaping tablespoons of the mixture into the skillet, flattening slightly to form ~12 rounds. I cook for 3–4 minutes per side until golden brown, adjusting heat if browning too fast. I add more oil as needed for additional batches.
Drain and Serve
- I transfer the cooked Vegetable Fritters to a paper towel-lined plate to drain excess oil. I serve warm with yogurt or sour cream.