These crispy vegetable fritters are a delightful appetizer, snack, or side dish. Packed with colorful vegetables and seasoned to perfection, they’re easy to make and sure to be a crowd-pleaser.
Ingredients:
- Vegetables (Choose a mix of your favorites, about 3 cups total, finely chopped):
- 1 cup shredded carrots
- 1 cup finely chopped zucchini or bell peppers (any color)
- 1/2 cup finely chopped onions or scallions
- 1/2 cup corn kernels (fresh or frozen)
- 1/2 cup finely chopped cabbage (green or red)
- Optional: peas, broccoli florets(finely chopped), spinach.
- Binding Ingredients:
- 1 cup all-purpose flour (or chickpea flour for gluten-free)
- 1/2 cup cornstarch (or potato starch)
- 1 teaspoon baking powder
- 1 large egg (or flax egg for vegan)
- 1/2 cup milk (or plant-based milk)
- Salt and black pepper to taste
- Seasoning:
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika (optional)
- 1/4 teaspoon cayenne pepper (optional, for a little heat)
- Fresh herbs (chopped parsley, cilantro, or chives)
- For Frying:
- Vegetable oil (for frying)
Instructions:
- Prepare the Vegetables:
- Wash and finely chop all the vegetables.
- Place them in a large mixing bowl.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, cornstarch, baking powder, garlic powder, onion powder, paprika (if using), salt, and pepper.
- Combine Wet Ingredients:
- In a smaller bowl, lightly beat the egg and milk together.
- Mix the Batter:
- Pour the wet ingredients into the dry ingredients and whisk until a smooth batter forms.
- Add the batter to the bowl of vegetables.
- Mix well, ensuring all the vegetables are coated in the batter.
- Heat the Oil:
- Heat about 1-2 inches of vegetable oil in a large skillet or deep fryer over medium-high heat (around 350°F/175°C).
- Form the Fritters:
- Once the oil is hot, use a spoon or small scoop to drop spoonfuls of the vegetable mixture into the hot oil.
- Do not overcrowd the skillet. Fry in batches.
- Fry until Golden Brown:
- Fry the fritters for 2-3 minutes on each side, or until golden brown and crispy.
- Use a slotted spoon to remove the fritters from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve:
- Garnish with fresh herbs.
- Serve hot with your favorite dipping sauce (such as sweet chili sauce, yogurt dip, or aioli).
Tips and Variations:
- Gluten-Free: Use chickpea flour and potato starch.
- Vegan: replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes), and use plant based milk.
- Spice it up: Add finely chopped jalapeños or a pinch of red pepper flakes to the batter.
- Cheese: Add shredded cheese, such as cheddar or mozzarella, to the vegetable mixture for extra flavor.
- Air Fryer: You can air fry these fritters for a healthier option. Lightly spray the fritters with oil and air fry at 375°F (190°C) for 10-12 minutes, flipping halfway through.
- Dipping sauces: a yogurt based sauce with dill and lemon, a spicy mayo, or sweet and sour sauce are all great options.