Crispy Vegetable Fritters
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.
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
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
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