The tasty vegetable fritters are quick and perfect even for an appetizer. In Calabria, they are never missing in a rich starter, whether made of just zucchini, onions, cauliflower, squash blossoms, or potatoes. The above vegetables can also be combined to prepare even tastier fritters to please everyone’s tastes. Today I prepared them with a mix of vegetables to make them more exciting. Simply slice the vegetables thinly or julienne style, let them rest with a pinch of salt, and then add the rest of the ingredients: flour, eggs, parsley, basil, or mint, and a mix of grated cheeses, pecorino, and parmesan. Great to serve hot, crunchy, fluffy, and golden with an extraordinary taste. A great fridge-cleaning idea, these vegetable fritters are to be prepared when there is little in the fridge but you want to enjoy something tasty.
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: about 20 pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Tasty Vegetable Fritters
- 1 zucchini
- 1 carrot
- 1 onion
- 1 potato
- 2 eggs
- 4 tablespoons flour
- 1 tablespoon Grated Cheese Mix
- to taste parsley
- to taste salt
- to taste basil
- to taste pepper
- to taste Oil for frying
Tools to Prepare Tasty Vegetable Fritters
- 1 Mandoline
- 1 Cutting Board
- 1 Knife
- 1 Bowl
- 1 Spoon
- 1 Pan
- 1 Tongs
- 1 Paper Towels
- 1 Peeler
- 1 Grater
Steps for Preparing Tasty Vegetable Fritters
Start by peeling the carrot and potato, and the onion, wash all the vegetables then slice them thinly with a mandoline. Put in a bowl with a couple of pinches of salt, mix, and let rest for half an hour.
When the vegetables are soft enough in the bowl, continue with the preparation. Add all the other ingredients to the bowl: pepper, eggs, cheeses, herbs, and finally flour little by little, to add only the necessary amount. Mix to obtain a creamy mixture, not too liquid or too dry. If too liquid, the fritters will absorb oil; if too dry, they will be a bit hard. It’s important to find the right balance.
Fry spoonfuls in plenty of hot seed oil at about 356°F (180°C); if it gets too hot, lower the flame. Let them brown on both sides slowly so the fritters cook well. When they are golden, dry on paper towels without overlapping them. At this point, they’re ready to enjoy.
