Vegetable Fritters
Our vegetable fritters are golden, crispy, and full of flavour. They combine fresh vegetables like grated courgette and carrots with a touch of savoury red onion and aromatic herbs. Mozzarella and parmesan add a cheesy delight, making each bite satisfyingly crunchy. Perfect with a creamy ranch dip, these fritters are easy to make and perfect for any snacking occasion.
Ingredients
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2
Large courgettes
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3
Carrots
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½
Red onion
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75 - 100 g
Wheat flour
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3
Eggs
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80 g
Mozzarella, grated
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30 g
Parmesan cheese, freshly grated
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1 tsp
Garlic powder
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1 tsp
Onion powder
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2 tbsp
Fresh dill
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2 tbsp
Fresh parsley
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½ tsp
Salt
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Freshly ground pepper to taste
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Butter or oil for frying
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Instructions
Recipe tips
It’s often the small details that make the biggest impact in the kitchen, so we’re sharing the tips we rely on when cooking and creating recipes
To keep your fritters intact, remove as much moisture as possible from the grated courgette and carrots by squeezing them in a tea towel. Use enough binding agents – about 3 eggs and 75-100g flour – and mix them well with the vegetables for an even texture. If the batter feels too wet, add a little more flour or some grated mozzarella or parmesan, which help bind as they melt. Shape small, compact patties, then cook them in hot oil or butter without moving them until golden before flipping. Once cooked, drain on paper towels to keep them crisp and perfectly held together.
You can easily swap courgette and carrots for other vegetables. Try potatoes, sweet potatoes, broccoli, cauliflower, bell peppers, corn, peas, or leafy greens like spinach or kale. Choose vegetables with similar moisture levels and grate or finely chop them for even cooking. For wetter veggies like potatoes, squeeze out the extra liquid after grating. For firmer ones like broccoli or cauliflower, steam lightly and chop finely before mixing in. You may need to adjust the flour slightly to get the right texture. This flexibility makes it easy to use whatever vegetables you have while keeping your snack crisp and flavourful.
You can bake or air fry your snack for a lighter take that still keeps them crisp. For the air fryer, preheat to 180-190°C, lightly oil the basket, and arrange the fritters in a single layer. Cook for 10 minutes, flip, then continue for another three to six minutes until golden and firm. For baking, preheat the oven to 190°C and place the fritters on a greased baking sheet. Bake for eight to 10 minutes, then reduce the temperature to 175°C and bake another 10 minutes until crisp on the edges. Both methods give you vegetable fritters that are golden on the outside and soft inside – perfect served hot with a creamy ranch dip or your favourite sauce.
Questions about vegetable fritters
From getting the batter just right to pairing your snack with the perfect dip, here are a few quick tips to help you make crisp, golden vegetable fritters every time.
How thick should the batter be?
Your batter should be thick enough to hold its shape but still easy to mix. It should sit on a spoon without dripping and spread only slightly when pressed into the pan. If it’s too runny, add more flour, one tablespoon at a time. If it’s too thick, loosen it with a splash of milk or water. The ideal batter makes fritters that stay together, cook evenly, and turn perfectly crisp and golden.
What’s the right amount of batter for each vegetable fritter?
Use about two heaping tablespoons of the mixture for each fritter – enough to form a compact patty that holds together without spreading too much. Gently press the mixture between your palms or with a spoon to create even, flat rounds about 1 cm thick. Smaller fritters cook more evenly and are easier to flip, while larger ones may fall apart or stay soft in the centre. Keeping the size consistent helps ensure every fritter turns out golden, crisp, and cooked through.
What dips go well with vegetable fritters?
A good dip takes vegetable fritters from simple to irresistible. Try these flavourful options: Ranch dip: cool, creamy, and herby, ranch adds a refreshing contrast to the warm, savoury fritters and highlights their crisp texture. Blue cheese dip: rich and tangy with a touch of sharpness, it pairs beautifully with the mild sweetness of vegetables like carrots or squash. Garlic and herb dip: fresh, zesty, and aromatic, this dip enhances the fritters’ flavour without overpowering them, making it perfect for everyday snacking or sharing. If you’re putting together a bigger snack spread, try serving your fritters alongside a few other bites – our savoury snacks collection is filled with easy, delicious ideas to round out the table.
Nutritional values
Nutritional value, per
1012 Kcal
| Fibre | - | 19.7 gram fibers |
| Protein | 21.6 | 53.9 gram |
| Fat | 35.2 | 40.3 gram |
| Carbohydrates | 43.2 | 107.5 gram |
Recommended information
Serving suggestion
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Can I use frozen or pre-shredded vegetables in this recipe?
Yes, both frozen and pre-shredded vegetables work well for fritters with a few simple adjustments. The key is to remove as much moisture as possible for crisp results. For pre-shredded vegetables, squeeze out excess liquid using a tea towel or cheesecloth, and check the size – chop them more finely if needed to match freshly grated squash or carrots.
For frozen vegetables, thaw completely and drain well, then squeeze dry before mixing into the batter. If they still seem damp, add a little extra flour to help bind everything together. With these steps, your vegetable fritters will stay crisp, golden, and full of flavour, no matter what type of vegetables you use.
What’s the best way to store and reheat leftovers?
Let your vegetable fritters cool completely on a wire rack or paper towels before storing, this prevents sogginess. Once cool, arrange them in a single layer in an airtight container, adding parchment paper between layers if stacking. Store in the fridge for up to four days, or freeze for up to three months in a freezer-safe container or bag.
When ready to eat, reheat in a 180°C oven for about 10 minutes or in a hot skillet with a touch of oil for one to two minutes per side until crisp again. You can also use an air fryer for a quick reheat, but avoid the microwave, it softens the fritters and reduces their crunch.
What can I use instead of mozzarella or parmesan?
If you’re out of mozzarella, try cheddar. It melts beautifully and adds a slightly tangy depth that works perfectly in fritters. For a parmesan alternative, pecorino Romano offers a similar sharp, salty bite, while gruyere brings a rich, nutty flavour and smooth melt. You can also mix cheeses for balance, for example, cheddar for melt and pecorino for flavour. Adjust the seasoning slightly to suit your taste, as some cheeses are saltier than others.
Add extra herbs or spices to boost the flavour
The base recipe uses garlic powder, onion powder, fresh dill, and parsley for a savoury, well-balanced taste, but you can easily take it further. Add cumin for earthiness, paprika or smoked paprika for warmth, or a pinch of cayenne for heat. For something aromatic, try curry powder or garam masala. Fresh herbs like chives, basil, or coriander also lift the flavour of your vegetable fritters beautifully.
Start with small amounts and mix the spices into the vegetables before frying so they blend evenly. Remember, dried herbs are stronger than fresh, so use about half the amount. Experiment to find the combinations that suit your taste best.
