How long it takes: just under a half hour Equipment you’ll need: box grater or food processor, mixing bowl, skillet Servings: 4 (makes about 12 small fritters, depending on size) I’m not knocking zucchini. We love it! We make grilled zucchini, or thinly slice it into ribbons for a zucchini ribbon sauté, or combine it with summer squash and mushrooms (and goat cheese!) for an amazing grilled vegetable salad. My kids love zucchini pizza bites or lasagna zucchini boats (and so do I!). Present these vegetable fritters as “pancakes” and your kids may be more tempted to try them (maybe other members of your household, too!). We’re a pancake family so I hoped that these zucchini fritters would be an instant hit. And I was right! Be sure to try some of the variations and toppings suggested below. The fritters can be served as a lunch, a side dish with dinner, or as appetizers. Enjoy!
Colorful Vegetable Fritters
Nutritious: We all enjoy these vegetable pancakes made with zucchini, carrots, and red peppers. The bonus is that they are full of great nutrients, fiber, and antioxidants. Flavorful: They don’t lack in flavor, either. Turmeric, fresh parsley, and a touch of cayenne make these a party in your mouth. Feta cheese adds a tangy, salty note. Top them with a drizzle of hot honey, maple syrup, sour cream, or guacamole. Lately, we’ve been loving savory sweet bacon jam on the fritters. Easy to make: It’s not that much more difficult to make vegetable fritters than it is to make pancakes or waffles. The veggies can even be shredded ahead of time and refrigerated until you’re ready to make the fritters.
Ingredient Notes
We’ll run through the recipe here and give you some pointers. As always, look for the recipe card near the end of the post for measurements, instructions, and nutrition information.
Zucchini: One small sized zucchini will do the trick. Sorry, you’ ll have to save that torpedo-sized zucchini for another recipe (check out the recipes below). There’s no need to peel zucchini. Much of the nutritional value is found in the dark green skin. Carrot: You’ll need one small carrot, either peeled or scrubbed well. Red Bell Pepper: Any color is fine but I like the fiesta combination of red pepper, orange carrot, and green zucchini. Fresh Parsley: Did you know that parsley is flavorful and nutritious? It’s not just a decorative garnish for your plate. I usually use Italian flat leaf parsley. Fresh chives are a good alternative. Feta Cheese: Feta crumbles are fine for these fritters. If you prefer, substitute cheddar or Parmesan cheese. All Purpose Flour: A half cup of flour gives the fritters substance so you can form patties. Egg: One large egg adds a bit of protein and is the glue that holds the fritters together. Milk: Just a couple of tablespoons are needed. Ground Turmeric: This bright yellow spice adds flavor, nutrition, and a golden tint. Cayenne Pepper: Just add a pinch for a little tingle of heat. Oil for Frying: Avocado oil is a good choice but any light tasting oil with a high smoke point will work.
How To Make Vegetable Fritters
The first thing you’ll want to do is grate the zucchini and carrot. A box grater works well or a small food processor with the grating blade. You should end up with ¾ cup grated zucchini and ½ cup grated carrot. Finely dice the red bell pepper and chop a couple tablespoons of fresh parsley. Line up the rest of the ingredients so you’re ready to go. In a large mixing bowl, lightly beat the egg with a fork until it’s blended. Add the remaining ingredients (flour, seasoning, milk, crumbled feta, and veggies). Stir until they are completely mixed. Heat a skillet or griddle. If you have a griddle that you usually use to make pancakes, that will work perfectly. I prefer nonstick. A cast iron pan is fine but you may have to use a little more oil. When the pan is hot, add a splash of oil and swirl to coat the pan. Use an oil with a high smoke point; I like avocado oil for these fritters but canola or vegetable oil is fine, too. Drop the fritter batter into the hot skillet and flatten it slightly. Fry until golden, about 4 minutes, then use a spatula to flip the fritters over, cooking them an additional 4 minutes or until golden on both sides. Serve the fritters immediately or keep warm until ready to serve. Add toppings of your choice and enjoy!
Helpful Hints
Hot pan: Be sure your pan is hot before adding the batter. You should hear a little sizzle when the fritter batter hits the hot pan. Keep warm: When you remove the fritters from the pan, if you’re not serving them immediately, put them on a wire rack placed on a baking sheet and keep the fritters warm in the oven (200-250°F) until you’re ready to serve them. Avoid condensation: Don’t stack the hot fritters or cover them because condensation will form and the fritters may get soggy. This tactic works well for pancakes and French toast, too.
Lunch: Vegetable fritters go well with soup. Try creamy tomato soup or red lentil soup. Serve the fritters with a salad, such as a classic spinach salad or arugula salad. Dinner: Vegetable fritters can take the place of breads or vegetables at dinner. Try serving fritters with grilled salmon or air fryer pork chops. Appetizer: Make smaller sized fritters and serve them with ranch dressing or BBQ sauce to dip them into. Make a double batch: While you’re shredding, you may as well make a double batch and freeze the extra to enjoy in the future. Freeze: The cooled fritters can be frozen in a freezer-safe container for up to 3 months. There’s no need to thaw them before reheating. Reheat: Reheat the fritters in a skillet over medium heat. They can also be reheated in a toaster oven or air fryer until warm and crisp. If the fritters are frozen, they’ll take a bit longer to reheat.
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #29. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.
