Description
This recipe for Vegetable Fritters delivers crispy, golden-brown bites packed with nutritious vegetables like carrot, zucchini, bell pepper, and corn. Perfect as a savory snack or appetizer, these fritters combine a light, fluffy batter with fresh herbs and spices, fried to perfection in a skillet for a delightful texture and rich flavor.
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
- 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 Ingredients
- 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 (about 1/4 inch depth in skillet)
Instructions
- Prepare the Batter: In a large bowl, whisk together the flour, baking powder, salt, and pepper until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the egg, milk, and olive oil together thoroughly.
- Combine Wet and Dry: Gradually add the wet mixture into the dry ingredients, whisking gently until just combined. Do not overmix. The batter should be smooth yet slightly thick. Adjust consistency by adding an extra tablespoon or two of milk if necessary.
- Add Optional Spices: If using, stir in minced garlic and red pepper flakes evenly into the batter.
- Prepare the Vegetables: Finely chop the onion, grate the carrot and zucchini, and dice the red bell pepper finely. If using frozen corn, thaw it slightly, then chop fresh parsley.
- Incorporate Vegetables: Fold all prepared vegetables and parsley gently into the batter until they are evenly distributed without overmixing.
- Heat Oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium heat until shimmering but not smoking.
- Fry the Fritters: Drop spoonfuls (2-3 tablespoons) of the vegetable batter into the hot oil, carefully spacing them to avoid overcrowding.
- Cook Each Side: Cook fritters for 3 to 4 minutes on one side until golden brown and firm enough to flip.
- Flip and Finish Cooking: Turn the fritters using a spatula and cook an additional 3 to 4 minutes on the other side until crispy and cooked through.
- Drain Excess Oil: Transfer cooked fritters to a plate lined with paper towels to absorb excess oil.
- Continue Cooking Remaining Batter: Repeat frying with remaining batter, adding more oil to the skillet as necessary.
- Serve: Serve fritters warm with your favorite dipping sauce for best flavor and texture.
Notes
- For crispier fritters, avoid overcrowding the pan and maintain consistent medium heat.
- Adjust batter thickness with milk to achieve the right dropping consistency.
- Vegetables can be swapped or added such as spinach or sweet potato for variation.
- Use fresh corn when in season for the best sweetness, or well-thawed frozen corn.
- Fritters are best served immediately but can be kept warm in a low oven before serving.
