Crispy Vegetable Fritters

These crispy vegetable fritters are packed with fresh veggies and lightly seasoned for a delicious, crunchy snack or side dish. They’re quick to make and perfect for using up leftover vegetables. Serve them with a dipping sauce for an extra burst of flavor!

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Ingredients

1 cup grated zucchini (squeeze out excess water)

1 cup grated carrots

½ cup finely chopped bell peppers (red, yellow, or green)

½ cup corn kernels (fresh or frozen)

¼ cup chopped green onions

½ cup all-purpose flour (or chickpea flour for a gluten-free option)

¼ cup grated Parmesan cheese (optional)

1 egg (or flax egg for vegan)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon paprika (optional)

¼ teaspoon baking powder (for extra crispiness)

2 tablespoons milk or water (if batter is too dry)

Oil for frying

Instructions

1. Prepare the Vegetables

Grate the zucchini and carrots, then squeeze out excess moisture using a clean kitchen towel.

In a large bowl, mix all the vegetables together.

2. Make the Batter

Add flour, Parmesan, salt, pepper, garlic powder, paprika, and baking powder to the veggies.

Stir in the egg and mix until well combined. If the mixture is too dry, add a little milk or water.

3. Shape the Fritters

Scoop a spoonful of the mixture and shape it into small patties.

4. Fry the Fritters

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