Description
Crispy, delicious vegetable fritters made with a medley of fresh vegetables and a simple batter, pan-fried to golden perfection. These fritters make a perfect snack, appetizer, or side dish for any meal.
Ingredients
Scale
Batter
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 large egg
- 3/4 cup milk (or more, as needed)
- 1 tablespoon olive oil
Vegetables
- 1 small onion, finely chopped
- 1 carrot, grated
- 1 zucchini, grated
- 1/2 red bell pepper, finely diced
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup chopped fresh parsley
Additional
- Vegetable oil, for frying
- Optional: 1 clove garlic, minced
- Optional: Pinch of red pepper flakes
- Optional: Your favorite dipping sauce (e.g., ranch, sweet chili sauce, tzatziki)
Instructions
- Prepare the Batter: In a large bowl, whisk together the flour, baking powder, salt, and black pepper until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk the egg, milk, and olive oil until smooth.
- Combine Batter: Gradually add the wet ingredients to the dry ingredients, whisking gently until just combined. Avoid overmixing to keep the batter smooth but slightly thick. Add extra milk as needed to reach desired consistency.
- Add Flavorings: If using, stir in the minced garlic and red pepper flakes to the batter thoroughly.
- Prepare Vegetables: Finely chop the onion, grate the carrot and zucchini, and dice the red bell pepper finely.
- Thaw Corn: If using frozen corn kernels, allow them to thaw slightly for even mixing.
- Chop Parsley: Finely chop the fresh parsley.
- Fold Vegetables into Batter: Gently fold all the prepared vegetables and parsley into the batter to distribute evenly.
- Heat Oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat over medium heat until hot but not smoking.
- Scoop Batter: Drop 2-3 tablespoons of the vegetable batter into the hot oil, spacing the fritters apart without overcrowding the pan.
- Cook First Side: Fry each fritter for 3-4 minutes or until golden brown and edges appear set.
- Flip Fritters: Carefully turn the fritters over using a spatula and cook the other side for another 3-4 minutes until equally golden and cooked through.
- Drain Excess Oil: Remove cooked fritters and place on a plate lined with paper towels to absorb any excess oil.
- Repeat Cooking: Continue frying the remaining batter, adding more oil to the skillet as necessary to maintain frying depth and temperature.
- Serve: Serve the vegetable fritters warm with your preferred dipping sauce and enjoy!
Notes
- Do not overmix the batter to ensure fritters remain light and crispy.
- Adjust milk quantity to achieve the right batter thickness; too thick will yield dense fritters, too thin will make them fall apart.
- Use fresh or thawed frozen corn for best texture.
- Wear caution when frying; maintain medium heat to avoid burning while ensuring fritters cook through.
- Vegetable fritters can be kept warm in a low oven while cooking the rest.
- Try serving with ranch, sweet chili sauce, or tzatziki for added flavor.
