Crispy Vegetable Fritters are a delicious and healthy snack made with fresh vegetables, herbs, and spices. These golden brown fritters are crispy on the outside and soft on the inside, making them an irresistible treat for any occasion. Whether you enjoy them as a tea-time snack, appetizer, or side dish, these fritters are packed with flavors and nutrients. They are easy to prepare and can be customized with your favorite vegetables. Serve them hot with chutney, ketchup, or yogurt dip for the perfect bite.
Ingredients
- 1 cup grated carrot
- 1 cup grated zucchini (squeeze excess water)
- 1/2 cup finely chopped cabbage
- 1/2 cup finely chopped bell pepper (red or green)
- 1/2 cup finely chopped spinach or coriander leaves
- 1 small onion, finely chopped
- 1 green chili, finely chopped (optional)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon red chili powder (adjust to taste)
- 1 teaspoon garam masala
- 1/2 teaspoon black pepper powder
- 1 teaspoon salt (or as needed)
- 1 cup gram flour (besan)
- 2 tablespoons rice flour (for extra crispiness)
- 1/2 teaspoon baking soda (optional, for light texture)
- 1/4 cup water (as needed to bind)
- Oil for frying
Instructions
- Wash and prepare all the vegetables. Grate, chop, and squeeze excess moisture from zucchini to prevent soggy fritters.
- In a large mixing bowl, combine all the vegetables, onion, green chili, ginger-garlic paste, and fresh greens.
- Add turmeric powder, cumin powder, red chili powder, garam masala, black pepper, and salt. Mix well to coat the vegetables with spices.
- Stir in the gram flour and rice flour. Mix gently to coat all ingredients evenly.
- Gradually add water, a little at a time, and mix until you get a thick batter that binds the vegetables together. Avoid adding too much water, as the batter should be thick enough to hold shape.
- If using, add baking soda and mix well just before frying to ensure light and crispy fritters.
- Heat oil in a deep pan or wok over medium heat. To check if the oil is ready, drop a small amount of batter into the oil; if it sizzles and rises to the top, the oil is ready.
- Take small portions of the batter, shape them into fritters, and carefully drop them into the hot oil. Avoid overcrowding the pan.
- Fry the fritters in batches, turning occasionally, until they turn golden brown and crispy on all sides. This should take about 4–5 minutes per batch.
- Remove the fritters using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
- Serve hot with green chutney, tomato ketchup, or yogurt dip for a delightful experience.