Crispy Vegetable Fritters Recipe

Crispy vegetable fritters are a delicious and easy-to-make snack, perfect for tea time or as a side dish. These fritters are packed with fresh vegetables, lightly seasoned, and fried to golden perfection. With a crunchy outside and a soft, flavorful inside, they are sure to be a hit with everyone. Whether you serve them with a tangy dip or a simple yogurt sauce, these fritters make for a satisfying and guilt-free indulgence.

Ingredients

  • 1 cup grated carrots
  • 1 cup grated zucchini (squeeze out excess water)
  • 1 small onion, finely chopped
  • ½ cup finely chopped bell peppers (any color)
  • ½ cup grated potatoes (squeeze out excess water)
  • ½ cup finely chopped spinach or coriander
  • 1 cup chickpea flour (besan)
  • ½ cup rice flour (for extra crispiness)
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ½ teaspoon turmeric powder
  • ½ teaspoon red chili powder (adjust to taste)
  • ½ teaspoon black pepper powder
  • ½ teaspoon baking soda
  • Salt to taste
  • ½ teaspoon chaat masala (optional, for extra flavor)
  • ½ teaspoon grated ginger
  • 1 small green chili, finely chopped (optional)
  • Water as needed
  • Oil for frying

Instructions

  1. Prepare the Vegetables – Wash and grate the carrots, zucchini, and potatoes. Squeeze out excess moisture from zucchini and potatoes to ensure crispy fritters. Finely chop onion, bell peppers, and spinach or coriander.
  2. Mix the Dry Ingredients – In a large mixing bowl, add chickpea flour, rice flour, cumin powder, coriander powder, turmeric, red chili powder, black pepper powder, baking soda, and salt. Mix well to combine the spices evenly.
  3. Combine Everything – Add the prepared vegetables, grated ginger, and chopped green chili (if using) to the dry flour mixture. Mix everything well to coat the vegetables with the flour.
  4. Make the Batter – Gradually add water, a little at a time, while mixing to form a thick batter. The batter should coat the vegetables well but not be too runny. If the batter feels too dry, add a bit more water; if too wet, sprinkle some more chickpea flour.
  5. Heat the Oil – Pour oil into a deep pan or kadai and heat it on medium flame. To check if the oil is hot enough, drop a small bit of batter into the oil—if it sizzles and rises to the surface, the oil is ready.
  6. Fry the Fritters – Take a small portion of the batter and drop it carefully into the hot oil using a spoon or your hands. Fry in small batches to avoid overcrowding. Let the fritters cook until golden brown and crispy, turning occasionally to cook evenly.
  7. Drain Excess Oil – Once the fritters are golden and crispy, remove them from the oil and place them on a plate lined with paper towels to absorb excess oil.
  8. Serve Hot – Sprinkle some chaat masala for an extra flavor boost and serve the crispy vegetable fritters hot with mint chutney, ketchup, or yogurt dip.
  9. Enjoy! – These fritters are best enjoyed fresh and crispy. They pair well with a cup of tea or as a delicious side dish with meals.

Leave a Comment