Vegetable Fritters

5 from 1 vote

Pan-fried to golden brown perfection and packed with lots of tender zucchini, sweet carrots, and mozzarella cheese, these tasty Vegetable Fritters are just the snack, lunch, or appetizer you’ve been looking for! It’s a quick and easy 30-minute recipe that requires just a handful of ingredients and very little effort!

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Snack

Cuisine: American

Servings:

Calories: 68kcal

Author: Joanna Cismaru

Ingredients

2 large zucchini shredded
2 medium carrots shredded
1 small onion shredded
½ cup all-purpose flour
½ cup breadcrumbs
1 teaspoon Italian seasoning
1 teaspoon garlic powder
salt and pepper to taste
2 large eggs beaten
1 cup mozzarella cheese shredded
¼ cup vegetable oil for frying the fritters

US Customary - Metric

Instructions

Line a big bowl with paper towels. Grate the zucchini in the prepared bowl, do one zucchini at a time, then strain all of the water from them using paper towels.
In a large bowl add all the ingredients, and combine really well (except the oil).
In a skillet heat about a tablespoon of the vegetable oil. You can either form patties or use a spoon to drop small amounts of the veggie mixtures to the pan. Flatten them out using a spatula. Do not overcrowd the pan. Fry on both sides until golden brown, then repeat with remaining veggie mixture.

Notes

Drain the zucchini well. Take the time to remove as much liquid as possible from the grated zucchini before starting. Not doing so will make the batter too watery.

Correct oil temperature. The oil must be hot enough before you try to pan-fry the fritters. Oil that is too hot will burn the fritters, yet oil that is too cold can make them soggy and full of grease.
Use a cookie scoop. Using a cookie scoop or small ice cream scoop is an easy way to portion the vegetable mixture out into fritters that are all about the same size.
Leftover vegetable fritters will keep in an airtight container or sealed bag in the fridge for up to 4 days.
The fritters can also be stored in the freezer for up to 3 months in a sealed bag or airtight container.

Nutrition