Vegetable Fritters

These crispy vegetable fritters are packed with broccoli, carrots, and zucchini. Dip each delicious appetizer fritter into the creamy avocado yogurt sauce.

I feel like vegetables never get enough praise, so today I’m going to let them shine! As a food scientist, it still amazes me how healthy, and wholesome food can nourish our bodies. You know I love my sweet desserts, but today it’s all about carrots, broccoli, and zucchini. We’re going to combine them for crispy, golden brown, and super delicious vegetable fritters!


When these little guys are hot right out of the pan, you’re going to be tempted to eat them immediately. Before you eat all of these crunchy vegetable fritters straight out of the pan, I recommend whipping up a super creamy avocado yogurt sauce so you can dip and bite, then dip and taste again and again…


Sneak veggies into any meal with Quick and Crispy Vegetable Fritters that come together in minutes and pair perfectly with a cool dollop of sour cream or yogurt.

I’m always on the hunt for fast and flavorful ways to add a veggie component to any meal, from tucking creamy avocado into homemade egg rolls to transforming cauliflower into tater-less tots. And now, if you have 25 minutes and a handful of pantry and fridge staples, you have the easiest and tastiest way to eat your veggies: Quick and Crispy Vegetable Fritters.


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The setup on this one is extra-simple: Shred zucchini and carrots then toss them together with eggs, garlic, scallions and a touch of flour. Scoop the mixture into a hot pan and wait for the crackling to cue you to flip ’em. The result is crispy vegetable fritters perfect for pairing with a dollop of tangy sour cream or refreshing yogurt.

INGREDIENTS
  • 2 potatoes (400g)
  • 1 carrot (150g)
  • 2 zucchinis (360g) grated
  • 125g can corn kernels, drained
  • 1 onion, chopped
  • 1/2 cup (75g) self-raising flour
  • 1/2 teaspoon salt
  • 1/4 cup chopped continental parsley
  • 3 eggs, separated
  • 2 tablespoons olive oil
METHOD
  1. Peel potatoes and carrot. Grate into a bowl. Add zucchini, corn, onion, flour, salt, parsley and egg yolks into a bowl. Stir to combine.
  2. Place egg whites into a bowl and beat until stiff peaks form. Fold through vegetable mixture.
  3. Heat a large pan over medium heat. Add a little oil. Add 1/3 cup of the mixture and cook for 5 minutes. Cook 4 at a time. Turn and cook for a further 5-8 minutes. Repeat.

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