Description
These crispy vegetable fritters are a delightful and savory snack or side dish made with a medley of grated zucchini, carrots, and chopped spinach, combined with aromatic spices and herbs. They are pan-fried to golden perfection, creating a crunchy exterior with a tender, flavorful interior, garnished with fresh herbs for an added burst of freshness.
Ingredients
Scale
Vegetables and Aromatics
- 2 cups mixed vegetables (such as 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 for heat)
Wet Ingredients
- 1/4 cup milk or water
- 1 large egg
Additional
- Vegetable oil for frying
- Chopped fresh herbs (such as parsley or cilantro) for garnish
Instructions
- Combine Vegetables: In a large mixing bowl, mix the grated zucchini, carrots, chopped spinach, finely chopped onion, and minced garlic thoroughly to ensure even distribution of flavors.
- 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 evenly combine the spices and leavening agent.
- Combine Dry and Vegetable Mixtures: Add the dry ingredient mixture into the vegetable mixture, stirring well so the flour and seasonings coat the vegetables evenly.
- Add Wet Ingredients: In a small bowl, beat the egg and mix with the milk or water. Pour this liquid mixture into the vegetable and flour mix, stirring carefully until the batter is thick but holds together. Adjust liquid quantity slightly if the batter seems too dry.
- Heat the Oil: Pour about 1/4 inch of vegetable oil into a large skillet and heat it over medium heat until hot but not smoking, preparing for frying.
- Fry the Fritters: Using a spoon, drop spoonfuls of the batter into the hot oil and gently flatten them slightly with the back of the spoon. Cook for 3 to 4 minutes on each side or until both sides are golden brown and crispy.
- Drain Excess Oil: Remove the cooked fritters from the skillet using a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
- Repeat Cooking: Continue frying the remaining batter, adding more oil to the skillet as needed to maintain frying depth and temperature.
- Garnish and Serve: Once all fritters are cooked and drained, garnish them with chopped fresh parsley or cilantro and serve immediately while hot and crispy.
Notes
- If the batter is too wet, add a little more flour or cornmeal to help bind the fritters.
- For a vegan option, substitute the egg with a flaxseed egg or a commercial egg replacer, and use a plant-based milk.
- Adjust cayenne pepper according to your heat preference or omit if you want a mild flavor.
- Serve with a dipping sauce such as sour cream, yogurt dip, or a spicy aioli for extra flavor.
- Ensure the oil is hot enough before frying to prevent the fritters from absorbing too much oil.
