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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.