Vegetable Fritters

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Quick and easy Vegetable Fritters (veggie patties) made with zucchini, carrot and corn and cooked until golden and crunchy on the outside.

Prepped and cooked in just 25 minutes, these healthy fritters make a nutritious lunch or an easy light dinner.

Fritters are one of my go-to savoury snack recipes (along with vegetarian sausage rolls, savoury pinwheels and homemade chicken nuggets, of course!)

Not only are veggie fritters super quick and easy to prepare, they’re also a massive winner with the kids (believe me, even the fussiest of toddlers)…..

My vegetable fritters (also known as vegetable patties) are packed full of grated carrot and zucchini, with bursts of sweet corn and spring onion, and pan-fried until golden and crunchy on the outside.

Let’s get cooking!

Why You’re Going To Love This Recipe

I promise these vegetable fritters will be on high rotation in your house in no time!

• Kid-approved veggie smugglers – from fussy toddlers to hungry teens, these corn, carrot and zucchini fritters are packed with healthy veggies. A guaranteed winner with the kids as they’re really soft and moist inside, yet with a yummy crunch on the outer!
• Great for toddlers finger food – fritters are not just tempting flavours for little ones, they’re also great for little fingers to experiment in feeding themselves.
• Made from basic ingredients – using basic pantry/fridge staples and inexpensive veggies makes these fritters a super budget-friendly dish… a few veggies go a long way when making vegetable fritters….
• Freezer-friendly – make a double batch and freeze some for quick ‘grab and reheat’ snacks and quick dinners.
• Versatile – I’ve used carrot, corn, zucchini and spring onions in this recipe. However, you can mix and match with any of your favourite vegetable (grated sweet potato is also delicious).
• Healthy lunch or dinner – serve the veggie fritters on their own for a light lunch, or add a side salad to make a more substantial dinner.
• Thermomix or Conventional – you can make these veggie patties conventionally (with a grater and mixing bowl) or in a Thermomix. I’ve included both methods in the recipe card below.

What You Need

Just a handful of basic ingredients are needed to make healthy vegetable fritters!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Zucchini – it’s important to remove all the moisture from the grated zucchini before adding it to the vegetable fritter mixture. By removing the moisture, you’ll have crunchy golden fritters (NOT soggy ones!). Zucchini’s are also known as courgettes.
• Salt – is used to help draw the liquid out of the grated zucchini.
• Carrot – to give these veggie fritters a delicious sweetness (that the kids will love!)
• Corn – you can use a tin of corn kernels (drained) or frozen corn (t’s no need to defrost it before using).
• Eggs – eggs help to bind the fritters together and make them extra crunchy on the outside yet soft on the inside.
• Garlic – use jarred minced garlic or mince your own fresh garlic.
• Plain flour – also known as all purpose flour. The flour and eggs help to bind the veggies together.
• Parsley – or you can substitute for another herb, such as chives (or omit herbs entirely if preferred).
• Spring onions – chopped. Spring onions give an additional freshness to the flavour.
• Salt and pepper – to season.
• Canola oil – or vegetable oil or olive oil. Oil is used to panfry the vegetable fritters until golden and crispy.

Equipment Required

Fritters are a great option if you have limited kitchen equipment!

Equipment you will need:

• Grater;
• Mixing bowl;
• Colander (for straining the liquid from the zucchini);
• Frying pan;
• Stove-top.

*Alternatively, you can prepare the mixture using a Thermomix machine.

Step By Step Instructions

This is a simple 3 step vegetable fritter recipe!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Remove The Liquid From The Zucchini

Grate the zucchini and place it into a colander or sieve.

Sprinkle over the salt (it helps to draw out the moisture).

Allow to sit for 10 minutes.

Squeeze out all of the moisture and place grated zucchini into a mixing bowl.

Step 2 – Prepare The Fritter Mixture

Add all of the remaining fritter ingredients (minus the oil) to the bowl with the grated zucchini.

Mix all ingredients together until completely combined.

Step 3 – Cook The Fritters

Heat the oil in a large frying pan over medium heat (not too high though as you don’t want the fritters to burn).

Place heaped tablespoons of the mixture into the pan and flatten each fritter out slightly.

Allow to cook for approximately 2 minutes or until golden underneath.

Gently flip over and cook on the other side until also golden.

The vegetable fritters are ready when they’re crunchy on the outside and cooked through (they’ll still be deliciously soft on the inside).

Place the cooked fritters onto a paper towel lined plate.

Repeat the cooking process in batches with the remaining mixture.

Expert Tips

• Avoiding soggy vegetable fritters – place the grated zucchini into a colander or strainer, mix through the salt and allow it to sit for 10 minutes. Squeeze out all of the liquid well and discard it. This is a VERY important step to avoid soggy fritters!
• Cook the fritters in batches – depending on the size of your frying pan, you’ll be able to fit approximately 3-4 fritters per batch.
• Serving suggestions – serve the fritters with your favourite sauce (I like sweet chilli!), or a dollop of sour cream, kewpie mayo or creamy aioli. Add a side salad to make a simple healthy dinner.
• Substitutions – you can mix and match with any of your favourite vegetables (grated sweet potato or potato, capsicum and peas are all great options too).
• Storing – you can store vegetable patties in an airtight container in the fridge for 5-7 days.
• Freezing – place the vegetable fritters in an airtight container and freeze for up to 3 months. Place a sheet of baking paper between each layer of fritters.

FAQs

How do I stop my vegetable fritters from going soggy?

We want golden crunchy fritters… without ANY sogginess! To achieve this, it’s important to remove ALL of the moisture from the grated zucchini. Place the grated zucchini into a colander or sieve. Stir through the salt and allow to sit for 10 minutes. Use your hands to squeeze out all of the moisture well.

Can I make vegetable fritters egg-free and dairy-free?

Yes, you could substitute the eggs for the equivalent amount of chia eggs for an extra healthy alternative.

How do you keep fritters crispy whilst you’re cooking batches?

Once cooked, place the vegetable fritters onto a baking paper lined plate to remove any excess oil. Serve as quickly as possible, or keep in a low oven while you cook the remaining fritters.

Vegetable fritters are such a healthy, nutritious and kid-approved snack.They fun to eat, and pack a punch of healthy veggies inside!

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Vegetable Fritters

Quick and easy Vegetable Fritters (veggie patties) made with zucchini, carrot and corn and cooked until golden and crunchy on the outside.

Course: dinners, Lunch
Cuisine: western
Diet: Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 12 fritters
Calories: 91kcal

Ingredients

1. 400 g zucchini approx 2, grated
2. 2 tsp salt
3. 260 g carrots approx 2, grated
4. 420 g tin corn kernals drained (or defrosted frozen corn)
5. 3 eggs whisked
6. 2 tsp minced garlic or 2 fresh cloves, minced
7. ⅔ cup plain flour all purpose flour
8. 2 tbs fresh parsley chopped
9. ¼ cup spring onions thinly sliced
10. salt and pepper to season
11. canola oil to cook the fritters (or vegetable oil/olive oil)

Instructions

Conventional Method

1. Place the grated zucchini into a strainer and add the salt. Stir then leave for 10 minutes. Squeeze out all of the excess liquid well. Place the zucchini into a bowl.
2. Add the grated carrot, corn kernels, eggs, garlic, plain flour, parsley, spring onions and season with salt and pepper. Stir until well combined.
3. Heat 2 tbs of oil in a frying pan over medium heat. Place heaped tablespoons of the mixture into the pan.
4. Flatten the mixture with a spatula and cook for 2 minutes on either side or until golden and crispy on the outside and cooked through (note: they’ll still be soft on the inside).
5. Repeat with the remaining mixture.

Thermomix Method

1. Place roughly chopped zucchini into the Thermomix bowl. Grate for 5 seconds, Speed 5.
2. Place grated zucchini into a strainer and add the salt. Stir then leave for 10 minutes. Squeeze out all of the excess liquid well.
3. Roughly chop the carrot and place into the Thermomix bowl. Grate for 6 seconds, Speed 6.
4. Add the strained zucchini, corn kernels, eggs, garlic, plain flour, parsley, spring onions and season with salt and pepper.
5. Mix for 10 seconds on Reverse, Speed 5. Scrape down the sides of the bowl and repeat for a further 5 seconds or until completely combined.
6. Heat 2 tbs of oil in a frying pan over medium heat. Place heaped tablespoons of the mixture into the pan.
7. Flatten the mixture with a spatula and cook for 2 minutes on either side or until golden and crispy on the outside and cooked through (note: they’ll still be soft on the inside).
8. Repeat with remaining mixture.

Notes

RECIPE NOTES & TIPS

• Avoiding soggy fritters – place the grated zucchini into a strainer, mix through the salt and allow to sit for 10 minutes. Squeeze out all of the liquid well and discard. This is a VERY important step!
• Zucchinis/courgettes – these are the same thing! Here in Australia, we use the term zucchini. However, many other countries use the terms courgette or summer squash.
• Egg-free & dairy-free option – replace the eggs with the equivalent amount of chia eggs.
• Cook the fritters in batches – depending on the size of your frying pan, you’ll be able to fit approximately 3-4 fritters per batch.
• Serving suggestions – serve the fritters on their own or with your favourite sauce (I like sweet chilli!), a dollop of sour cream, kewpie mayo or aioli.
• Substitutions – you can mix and match with any of your favourite vegetables (grated sweet potato or potato, capsicum and peas are all great options too).
• Storing – you can store vegetable patties in an airtight container in the fridge for 5-7 days.
• Freezing – place the vegetable fritters in an airtight container and freeze for up to 3 months. Place a sheet of baking paper between each layer of fritters.

Nutrition

Calories: 91kcal | Carbohydrates: 16g | Protein: 4g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 422mg | Potassium: 268mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3915IU | Vitamin C: 11mg | Calcium: 25mg | Iron: 1mg

Recipe by CookGoodRecipes.com