Description
These Crispy Vegetable Fritters are a delicious and healthy snack or side dish featuring a mix of grated zucchini, carrots, and spinach combined with a lightly spiced batter. Fried until golden and crispy, they make for a perfect warm appetizer or accompaniment to any meal.
Ingredients
Scale
Vegetables
- 2 cups mixed vegetables (grated zucchini, carrots, and chopped spinach)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
Dry Ingredients
- 1/2 cup all-purpose flour
- 1/4 cup cornmeal or breadcrumbs
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
Wet Ingredients
- 1/4 cup milk or water
- 1 large egg
Additional
- Vegetable oil for frying
- Chopped fresh herbs (parsley or cilantro) for garnish
Instructions
- Prepare Vegetables: In a large mixing bowl, combine the grated zucchini, carrots, chopped spinach, finely chopped onion, and minced garlic to create a fresh vegetable base for the fritters.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornmeal or breadcrumbs, baking powder, salt, black pepper, paprika, and cayenne pepper to form the dry seasoning mixture.
- Combine Dry and Vegetables: Add the dry ingredient mixture to the bowl of vegetables and stir thoroughly to evenly distribute the flour and spices throughout.
- Add Wet Ingredients: Beat the egg in a small bowl and mix in the milk or water. Pour this liquid mixture into the vegetable and flour blend, stirring until you achieve a well-incorporated batter that is thick yet moist. Adjust with extra liquid if the batter is too dry.
- Heat Oil: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat to prepare for frying the fritters.
- Fry Fritters: Using spoonfuls, drop the batter into the hot oil and flatten each slightly with the back of the spoon. Fry each fritter for approximately 3-4 minutes per side or until they turn golden brown and crispy.
- Drain Fritters: Carefully remove the cooked fritters from the skillet and place them on a plate lined with paper towels to drain excess oil.
- Repeat Cooking: Continue frying the remaining batter in batches, adding more oil to the skillet as needed to maintain the proper frying level and temperature.
- Garnish and Serve: Garnish the finished fritters with chopped fresh herbs such as parsley or cilantro and serve immediately while hot and crispy.
Notes
- For a gluten-free option, substitute all-purpose flour and breadcrumbs with gluten-free alternatives.
- The cayenne pepper is optional and can be adjusted or omitted based on your spice preference.
- If the batter feels too runny, add a little more flour or cornmeal to achieve the right consistency.
- Ensure the oil is at medium heat to avoid burning the fritters while ensuring they cook through.
- These fritters are best served immediately but can be reheated in a skillet or oven to regain crispness.
