Crispy and tasty baked vegetable fritters. The recipe I want to share with you today is a simple and quick way to prepare vegetables in a delicious way. I prepared Fritters with potatoes, zucchini, carrots, eggplant, and onions and baked them simply in the oven. But if you prefer, you can also cook them in an air fryer or, if you want to go all out, you can fry them or cook them in a pan with a little oil. I recommend not missing my recipe for Rustic Vegetable Pie, also perfect for using up all the veggies we have in the fridge. You can vary the vegetables as you like, for example, you can add peppers, cabbages, or leeks, always cutting them into thin strips. I added only chickpea flour to the vegetables which makes them crispy on the outside and soft on the inside. Plus, chickpea flour makes them perfect if you are looking for a gluten-free recipe. These Vegetable Fritters are perfect for getting everyone to eat vegetables, even those who don’t prefer them. Let’s run to the kitchen and prepare the crispy Vegetable Fritters together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Oven, Air Frying
- Cuisine: Italian
Ingredients for Baked Vegetable Fritters
- 1 zucchini
- 2 carrots (100 grams)
- 1 potato (medium)
- 1 eggplant (small)
- 2.8 oz chickpea flour
- 1 white onion (medium)
- to taste extra virgin olive oil
- to taste salt
How to Prepare Zucchini and Potato Fritters
Wash the vegetables. Clean them: peel the potato and the carrots. Trim the ends of the zucchini and peel the onion.
Using a box grater, grate the potato, zucchini, carrots, and onion into a bowl.
Slice the eggplant into thin slices and then into thin strips. Add the eggplant to the bowl with the other vegetables. Add a pinch of salt and the chickpea flour.
Mix well to combine all the ingredients, first with a fork and then mix with your hands, so that the water released from the vegetables acts as a binder to later prepare the fritters.
Line a baking sheet with parchment paper. Take small portions of the vegetable mixture and compact them well with your hands to form vegetable fritters. Arrange them side by side on the baking sheet as you prepare them.
Once all are prepared, lightly oil the surface. Cook the Eggplant and Zucchini Fritters in a preheated static oven at 375°F for about 20 minutes.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you have leftover Fritters, store them in a container in the fridge for 2 days
For a more delicious and flavorful recipe, you can add 4 oz of soft cheese cut into small pieces to the mixture, such as smoked scamorza, asiago, emmental, or caciotta
Also, don’t miss the recipe for Quick Zucchini Fritters
