Crispy vegetable fritters are a simple, quick, and tasty appetizer or side dish.
Ideal for preparing at the last minute to serve something delicious at the table.
I’m sure you’ll win everyone over, and it will be a recipe you’ll make often.
These fritters are a mix of vegetables like zucchini, potatoes, carrots, and parmesan. The vegetables are grated and mixed with flour and eggs, all well blended.
Fry it by spoonfuls, without too much fuss!
If the mixture seems too runny when scooped with a spoon, then add 1-2 tablespoons of flour.
I served them with a small sprinkle of salt, but if you want, you can also add a splash of lemon, or enjoy them with a good sauce of your choice.
If you make any of my recipes, send me photos, and I’ll publish them on my page with your name.
About 100 Kcal per fritter
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: about 15 pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to Make Crispy Vegetable Fritters
- 1 zucchini (about 7.8 oz)
- 1 medium carrot (about 4.6 oz)
- 1 medium potato (about 6.3 oz)
- 2 eggs (small)
- 2 cloves minced garlic
- 1/3 cup grated parmesan
- 1 bunch chopped parsley (or ½ teaspoon of dried)
- 1/2 teaspoon black pepper
- 1 teaspoon salt (scant)
- 1 cup all-purpose flour
- 1/3 cup all-purpose flour
- as needed peanut oil (or sunflower oil for frying)
Preparation of Crispy Vegetable Fritters
In a bowl with a large-hole grater, grate zucchini, carrot, and potato (the latter peeled, of course), gradually combining all the ingredients, finishing with the flour, until you get a thick mixture, but it should be like this.
Heat the oil on medium-high heat, once the oil is ready, prepare a small bowl with flour, scoop the mixture one spoon at a time, roll it in the flour, and gently place it in the oil.
You might get your hands a bit dirty, but you can roll them a bit in the flour and then place them in the oil without making a mess.
They will be shaped like arancini, but you can make them smaller than mine, and obviously, you will end up with more.
Cook for a few minutes, then drain them on absorbent paper, transfer them to a bowl to serve, and sprinkle them with salt.
