Cheesy Vegetable Fritters are savory, pan-fried patties made from a colorful medley of shredded vegetables, gooey cheese, eggs, and flour. They’re crispy on the outside, tender on the inside, and bursting with flavor. These fritters are incredibly versatile—you can serve them as a snack, a side dish, or even a meatless main course. Plus, they’re a great way to use up leftover veggies in your fridge!
Ingredients
| Ingredient | Quantity |
|---|---|
| Zucchini (shredded) | 2 large |
| Carrots (shredded) | 3 small |
| Red onion (finely chopped) | ½ medium |
| Mozzarella cheese (shredded) | 1 cup |
| All-purpose flour | ½ cup |
| Eggs | 2 |
| Garlic powder | 1 tsp |
| Onion powder | 1 tsp |
| Italian seasoning | 1 tsp |
| Salt and pepper | To taste |
| Olive oil (for frying) | As needed |
🔁 Optional Add-ins: chopped spinach, corn, bell peppers, or fresh herbs like parsley or dill.
Instructions
1. Prep the Vegetables
- Grate the zucchini and carrots using a box grater.
- Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to prevent soggy fritters.
- Finely chop the red onion.
2. Mix the Batter
- In a large mixing bowl, combine the shredded zucchini, carrots, and onion.
- Add the shredded mozzarella, flour, eggs, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Mix everything thoroughly until a thick, sticky batter forms. If the mixture feels too wet, add a bit more flour.
3. Cook the Fritters
- Heat a non-stick skillet or griddle over medium heat and add a light coating of olive oil.
- Scoop about ¼ cup of the mixture for each fritter and place it on the skillet. Flatten slightly with a spatula to form a patty.
- Cook for 3–4 minutes on each side, or until golden brown and crispy.
- Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
4. Serve
- Serve hot with your favorite dipping sauce—yogurt, tzatziki, sour cream, or even spicy ketchup.
- Garnish with fresh herbs or a sprinkle of extra cheese if desired.
Tips for Success
- Drain the zucchini well: Excess moisture is the enemy of crispiness.
- Use a non-stick pan: This helps prevent sticking and ensures even browning.
- Batch cooking: Don’t overcrowd the pan—cook in batches for best results.
- Make ahead: You can prep the batter a few hours in advance and refrigerate until ready to cook.
Serving Suggestions
- As a main dish: Pair with a fresh salad or a poached egg.
- For breakfast: Serve with avocado toast or a smoothie.
- As a snack: Enjoy with a dipping sauce and a sprinkle of chili flakes.
- For kids: Shape into mini fritters and serve with ketchup or ranch.
Nutritional Benefits
- Zucchini & carrots: Rich in fiber, vitamin A, and antioxidants.
- Eggs & cheese: Provide protein and calcium.
- Low waste: Great way to use up leftover or wilting vegetables.
Would you like a version of this recipe that’s baked instead of fried, or tailored for gluten-free or keto diets?