Vegetable Fritters
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These crispy vegetable fritters are packed with zucchini, carrots, and broccoli for a fun and tasty way to get in your veggies. Lightly pan-fried and loaded with savory flavor, they make the perfect snack or easy lunch.
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There always seems to be a point in the week when the veggie drawer starts looking a little overstuffed. A lone zucchini, a few carrots, that broccoli stem that felt too useful to toss… and suddenly it’s a game of “how do I use all this before it goes bad?”
These vegetable fritters just might be the answer.
They’re the kind of flexible, no-fuss recipe that turns odds and ends into something golden and snackable. The mix of zucchini, carrots, and broccoli gives them color and a little sweetness, and with a handful of parmesan and some scallions in the mix, the flavor totally holds up on its own – no dipping sauce required (but definitely welcome if in the form of this harissa yogurt dip (pictured))!
These vegetable fritters are easy enough for a light lunch, make for a great side dish, and work perfectly as a snack or an appetizer. Plus, they’re a fun way to sneak in some extra veggies – no one’s complaining when they come in fritter form.
Why You’ll Love This Recipe
It’s veggie-packed but picky-eater approved. These fritters are loaded with vegetables but still manage to be crispy, cheesy, and yummy. Great way to sneak in extra vegetables without making a big deal about it!
Super customizable. Don’t have broccoli? Use bell pepper. Out of scallions? Try red onion. Add spinach, kale, or any other veggies you like! This recipe is pretty forgiving and a great clean-out-the-fridge option.
Quick and easy. No fancy equipment, extra ingredients, or complicated steps here – just grate, mix, and pan-fry. Start to finish, these veggies fritters are ready in about 20 minutes.
Leftovers hold up. They reheat well in a skillet or the oven, and make a solid packed lunch or quick next-day bite. Honestly, they’re even pretty good cold!
Ingredient Notes
Zucchini, Carrots & Broccoli Stems
This vegetable fritters recipe uses a mix of grated zucchini, shredded carrots, and chopped or shredded broccoli stems – but feel free to mix it up! As long as you stick to about 4 cups total, you’re good.
Want more broccoli? Go for 2 cups broccoli and just 1 cup each of the others. Don’t have enough broccoli stems? Use the rest of the broccoli instead. It’s a great way to use what you have.
Scallions
These add a nice bite without overpowering the fritters. You can sub in finely chopped red or yellow onion if that’s what you’ve got.
Garlic
A couple of cloves add depth and flavor, but you can definitely dial it up or down based on preference. You can also use garlic powder if that’s what you have on hand!
Parmesan
Adds salty, savory flavor and helps hold everything together. Feel free to swap in another hard cheese like pecorino or even cheddar if that’s more your thing.
Eggs
These help bind everything together and give the veggie fritters structure.
Flour
All-purpose flour keeps the mixture cohesive without weighing it down. If you need a gluten-free option, a 1:1 all-purpose GF blend should work just fine.
Salt & Pepper
I like to season these with just salt and black pepper but you can add any other spices and seasonings you like!
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
Step by Step Instructions
- Place a large nonstick skillet over medium heat. If you’d like, add a splash of oil to get things going. Toss in the shredded zucchini, carrots, broccoli, garlic, and scallions.
- Season with a pinch of salt and sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the zucchini has released (and lost) most of its moisture. Take the skillet off the heat and let the mixture cool for a few minutes.
- Transfer the cooked vegetables to a large bowl. Add the flour, Parmesan, eggs, salt, and pepper, and whisk everything together until well combined.
- Line a plate with paper towels and set it aside. Wipe out the same large skillet, return it to medium heat, and add the oil, swirling to coat the bottom.
- Scoop the batter into the skillet using a 1/4 cup measure, flattening each scoop with a spatula to shape your fritters. Depending on your pan size, you may need to work in batches.
- Cook each fritter for 3–4 minutes per side, or until they’re crispy and golden brown. If they’re browning too fast, turn the heat down a bit.
- Once cooked, transfer the fritters to the paper towel-lined plate to soak up any extra oil. Serve warm.
Recipe Tips & Suggestions
- They’re delicious on their own, but even better with a little something on the side. Try sour cream mixed with sriracha, tzatziki, or this harissa yogurt dip (pictured)!
- If your zucchini is especially watery, give it a gentle squeeze with a clean kitchen towel after grating and take out as much liquid as you can. You don’t want the mixture to be too wet, or the vegetable fritters might have trouble holding together.
- Prefer to skip frying these? Bake the vegetable fritters on a parchment-lined baking sheet at 400°F for about 20–25 minutes, flipping once halfway through. You can also cook them in the air fryer at 375°F for 10–12 minutes, flipping halfway.
Storage Instructions
These vegetable fritters keep surprisingly well! Let them cool completely before storing, then pop them into an airtight container and refrigerate for up to 4 days.
You can reheat them in the microwave, oven, or just a skillet on the stovetop!
Yes, but thaw them completely and squeeze out as much liquid as possible so your fritters aren’t soggy.
It’s usually one of two things: too much moisture or not enough binder. Make sure the veggies are sautéed long enough to lose their liquid, and don’t skip the eggs and flour.
You can! Make the veggie mixture and refrigerate it for up to a day. Just stir again before cooking.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
Vegetable Fritters
Ingredients
- 2 cups grated zucchini
- 1 cup shredded or grated carrots
- 1 cup shredded or chopped broccoli stems see note
- 2 cloves garlic minced
- 1/2 cup thinly sliced scallions white and green parts
- 2/3 cup all-purpose flour
- 1/2 cup grated parmesan cheese
- 2 large eggs whisked
- 1/2 teaspoon kosher salt plus more as needed
- 1/4 teaspoon ground black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Heat a large nonstick skillet over mediumdd heat (optionally, you can add a splash of oil). Add the zucchini, carrots, broccoli, garlic, and scallions. Add a pinch of salt and then cook, stirring, for about 5-7 minutes, until the vegetables have softened and any liquid released from the zucchini has evaporated. Remove from the heat and let cool for several minutes.
- Transfer the vegetables to a large bowl and stir the flour, parmesan cheese, eggs, salt and pepper until evenly combined.
- Line a plate with paper towels. Wipe down the skillet and set over medium heat. Add the oil, swirling to coat.
- Use a 1/4 cup to portion out the mixture into the pan, flattening with a spatula to form the fritters. You’ll likely need to cook in batches based on the size of your skillet. Cook the fritters for 3-4 minutes per side, until golden brown and crispy. Lower the heat if the fritters start browning too quickly.
- Transfer to the paper towel lined plate to drain off excess oil before serving.
