Vegetable Fritters -

Vegetable Fritters

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.

Course Appetizer, Lunch, Snack

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings fritters

Calories 104kcal

Author Ann Otis

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.

Video

Notes

Use the largest setting on a box grater to grate the vegetables. This recipe works great with broccoli stems, but if you don’t have a full cup, the rest of the broccoli works fine as well.

Nutrition