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Nuts and Twigs » Recipes » Vegan Appetizers

Crispy Vegetable Fritters

Published: Jun 3, 2025 · Modified: Jun 23, 2025 by Regi Pearce · This post may contain affiliate links · 1 Comment

These crispy vegetable fritters are made with shredded zucchini, carrots, corn, and a handful of pantry staples. They’re golden on the outside and tender on the inside. In about 20 minutes, you can use up garden overflow or sneak veggies past a picky eater - no deep fryer or even eggs required.

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These vegan fritters are great year-round, but they really shine during the late summer harvest, when zucchini and carrots are practically overflowing from gardens and farmers' markets.

They’re also a go-to during holidays and gatherings where you need a versatile side that works just as well as an appetizer or a light side dish. I especially love making a big batch for brunch spreads or when I need something snacky but satisfying for family movie nights.

This recipe was born out of a serious zucchini situation—just like my longtime faves, Savory Vegan Zucchini Muffins and Baked Vegan Panko-Crusted Zucchini Fries. It pairs well with my Vegan Pearl Couscous Salad for a fresh, vibrant combo that basically tastes like summer on a plate.

Jump to:
  • Why You'll Love This Recipe
  • Ingredients
  • Variations
  • How To Make Crispy Vegetable Fritters
  • Top Tips
  • Serving Suggestions
  • Recipe FAQS
  • Related Recipes
  • Crispy Vegetable Fritters
  • Comments

Why You'll Love This Recipe

  • Golden and crunchy on the outside, packed with colorful, shredded veggies on the inside.
  • Fast, easy, and made in one bowl.
  • No deep frying, no drama - just sizzle and flip.
  • Kid-Approved (Usually)
  • Customizable – Use whatever veggies are doing the most in your fridge.
  • Great with Dips – Serve with vegan ranch, spicy mayo, or vegan cilantro lime dressing

Ingredients

ingredient notes

See the recipe card for quantities and a full list of ingredients.

Variations

These fritters are endlessly flexible, so don’t be afraid to tweak based on what you have or what you’re craving. Here are some delicious ways to mix it up:

  • Spice it up: Add ½ teaspoon each of cumin, curry powder, or smoked paprika to the batter.
  • Cheesy twist: Stir in a tablespoon of nutritional yeast or your favorite shredded vegan cheese.
  • Herb it up: Try fresh dill, basil, or chives for a bright herby note.
  • Indian-style: Add turmeric, garam masala, and chopped cilantro. Serve with mango chutney, Mango Habanero Salsa, or raita.
  • Mexican flair: Add chopped jalapeños and a dash of chili powder. Serve with Easy Guacamole or Grilled Pineapple Salsa.

How To Make Crispy Vegetable Fritters

Let’s break it down in pictures. The full recipe lives in the card at the bottom.

picture showing Steps 1-4 Crispy Vegetable Fritters.

Step 1: Shred the zucchini. Use a grater or food processor.

Step 2: Squeeze the zucchini. Wrap it in a towel and gently squeeze to remove some of the excess water.

Step 3: Grate the remaining veggies. Shred carrots, onion, and garlic evenly.

Step 4: Make the chia eggs. Mix chia or flax with water. Let it sit for about 5 minutes, until it has gelled.

shows steps 5-8 for Crispy Vegetable Fritters.

Step 5: Combine the ingredients. Mix zucchini, corn, carrots, onion, garlic, parsley, and chia/flax egg in a big bowl.

Step 6: Add the dry ingredients. Stir in flour, cornmeal, baking powder, salt, and pepper. It will be pretty dry, but when squeezed, it will stick together.

Step 7: Shape into patties. Scoop and create a dense ball. Then flatten with your hands.

Step 8: Fry the patties. Fry them in a hot, oiled pan until crispy and golden - about 3-4 minutes on each side.

shows steps 9 for Crispy Vegetable Fritters which is the fritters on a cooling rack.

Step 9: Drain and serve. Place on a wire rack or paper towels. Sprinkle with salt and serve hot with your fave dip!

Top Tips

  • Don’t overcrowd the pan. Fry in batches if needed. This helps each fritter get that golden crust instead of steaming.
  • Use the right heat. Medium heat is your sweet spot. Too hot and they’ll burn outside before cooking through. Too low and they’ll soak up oil.
  • Adjust the batter as needed. If the mix looks too wet, add a bit more flour. If there is too much flour and cornmeal at the bottom after mixing, add a teaspoon of water. This is all contingent on how much moisture was removed from the zucchini.
  • Keep them warm and crisp. Place cooked fritters on a wire rack (for best results) in a low oven while you finish the batch. This keeps them crisp and ready to serve.

Serving Suggestions

  • Serve them as a snack or a side dish with a delicious vegan sauce or dressing.
  • Pair with a fresh green salad tossed in lemon vinaigrette or lemon herb tahini sauce.
  • Tuck into a wrap or pita with greens, hummus, and pickled onions for a satisfying lunch.

Recipe FAQS

Can I bake or air fry the vegetable fritters?

You can also air fry the fritters by lightly spraying them with oil and cooking at 375°F for 8-12 minutes, flipping halfway through. Stay vigilant since air fryers vary greatly. You can also bake them on a sheet pan at 425°F for about 25 minutes, until they are golden and firm. Though I’ll be honest, these methods are not my favorite. They don’t have the same flavor as pan-fried, but are a good lower-oil option if that’s your jam.

Can I make these ahead of time?

Yes! You can prep the batter a few hours in advance and store it in the fridge. Just give it a good stir before shaping. If it is liquidy, add a bit more flour.

Can I freeze vegetable fritters?

Yes. Let them cool completely, then freeze in a single layer on a baking sheet before transferring to a container or freezer bag. Reheat in the oven or air fryer until crispy.

Why are my vegetable fritters falling apart?

This usually means there’s too much moisture in the veggies or not enough binder. Make sure to squeeze out excess liquid from the zucchini and measure your flour correctly. Add more flour if the mixture is too wet.

How do I reheat vegetable fritters?

To revive soggy fritters, skip the microwave and go for the oven or a skillet. Pop them in a 375ºF airfryer for about 5 minutes to crisp them back up, or reheat in a nonstick skillet over medium heat with a tiny splash of oil until they’re golden again.

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  • top view of a bowl of the vegan cauliflower corn chowder.
    Vegan Cauliflower Corn Chowder
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    Vegan Corn Casserole

Don’t leave me hanging — tell me how it went with Vegetable Fritters in the comments below! Was it love at first bite, surprisingly edible, or a full-blown kitchen disaster?  Oh, and let me know how my directions worked so I can keep improving my recipes.

Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.

crispy vegetable fritters stacked on a plate.

Crispy Vegetable Fritters

Regi Pearce
Crispy on the outside, tender on the inside—these easy vegetable fritters are packed with shredded veggies and perfect for dipping, snacking, or serving as a light meal.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Appeitizer, lunch, snack
Cuisine Vegan
Servings 16 fritters
Calories 77 kcal

Ingredients
  

  • 2 cups zucchini grated* (~one large zucchini or 150 grams)
  • ¼ cup carrots grated
  • ¼ cup red onion grated or finely chopped*
  • 2 garlic grated
  • 2 chia seed eggs 2 tablespoon chia seeds + 5 tablespoon water
  • ¼ cup fresh parsley chopped; sub with cilantro
  • 1 cup corn kernels fresh or frozen*
  • ½ cup cornmeal
  • ½ cup all-purpose flour or chickflour for gluten free
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon white ground pepper
  • ¼ teaspoon black pepper or to taste
  • vegetable oil for pan-frying

Topping and Dip Suggestions

  • squeeze of lime juice
  • micro greens or scallions for topping
  • avocado slices
  • vegan sour cream
  • vegan chipotle aioli
  • vegan tzatziki
  • sweet chili lime sauce
Get Recipe Ingredients

Instructions
 

  • Shred and squeeze zucchini: Use a box grater or food processor with a shredding disc to grate the zucchini. Transfer it to a clean kitchen towel or layered cheesecloth, then twist and squeeze over the sink or a bowl to remove some of the excess moisture. No need to go full Hulk—just a light squeeze helps the fritters hold together and crisp up nicely. A little moisture actually works in your favor.
  • Shred the Vegetables: Grate the carrots, onions, and garlic using the shredding disc of the food processor or use a box grater. Aim for small, even pieces so the flavors distribute evenly throughout the fritter batter.
  • Prep your chia egg: Mix chia and water in a small bowl and let sit for 5 minutes to gel.
  • Mix it all up: In a large bowl, combine zucchini, corn, carrots, onion, garlic, parsley, and chia egg. Mix it well. Then add the flour, cornmeal, baking powder, salt, and black and white pepper. Stir until well combined — the mixture should be fairly dry, but still be able to stick together. If it is too watery when you're making the patties, add another tablespoon of flour. If you have too much flour and cornstarch that won't mix in, add a teaspoon of water at a time.
  • Fry the fritters: Heat enough oil to coat the bottom of a skillet over medium heat. You’ll know the pan is ready when a small drop of batter or water sizzles on contact. Scoop up ping pong ball-sized portions of the batter with your hands, gently shape them, and place them in the pan. Flatten each with a spatula. Cook for 3–4 minutes per side, or until golden and crispy.
  • Drain & serve: Transfer to a wire rack or paper towel–lined plate to drain. Top with a pinch of salt when hot. Repeat with remaining batter. Serve hot with the optional toppings and dip.

Video

Notes

Want more spice? Toss in a pinch of cayenne or chopped jalapeños.
If chia seeds gelled too much, add a teaspoon of water to loosen them before adding them to the mixture.
*Rinse the frozen corn under warm water in a colander to melt and remove any ice crystals, then drain well before using.
*Substitute the red onions with finely chopped green onions or shallots.
Don’t crowd the pan. You don't want them to steam. Fry in batches for max golden crunch.
Medium heat wins: Too hot and they will burn without cooking. Too low = soggy. Medium is just right.
Keep finished fritters on a wire rack in a low oven till ready to serve for the best results.
Nutritional information is only an estimate. It is calculated using 4 tablespoons of vegetable oil.

Nutrition

Calories: 77kcal | Carbohydrates: 9g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 223mg | Fiber: 1g | Sugar: 1g | Calcium: 37mg | Iron: 1mg
Keywords 20 minute recipe, autumn, batch cooking, freezer friendly, party food, picnic, summer, veganuary
Tried this recipe?Please consider Leaving a Review!

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About Regi Pearce

Hello! I am Regi, the creator of Nuts & Twigs. I debunk the myths that vegan food is all nuts and twigs and offer plant-based scrumptiousness that goes far beyond that "rabbit food" stereotype. So grab your fork and put on your stretchy pants, 'cause you're gonna want seconds.

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    Recipe Rating




  1. Regi Pearce says

    June 03, 2025 at 5:16 pm

    5 stars
    Crispy edges, veggie-packed centers, and just the right amount of savory—these fritters are everything I want in a snack or side dish. Seriously, they disappear super fast!

    Reply

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Regina Pearce

I'm Regi.

Head nut, chief twig, and creator of Nuts & Twigs. My husband, Rob, and I live in Colorado. Here, you can expect delicious vegan recipes that make you realize that a life without cheese is not only possible but also worth living.

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stack of crispy vegetable fritters.

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