These Cheesy Vegetable Fritters are crispy on the outside, tender on the inside, and bursting with flavor from fresh vegetables and gooey melted cheese. They’re the perfect snack, appetizer, or light meal—easy to make, endlessly customizable, and a clever way to sneak more veggies into your day. Whether you serve them with a tangy dip, tuck them into wraps, or enjoy them solo, these fritters are guaranteed to be a hit with kids and adults alike. Plus, they’re ready in under 30 minutes, making them ideal for busy weeknights or impromptu gatherings.
Ingredients
For the Fritters:
- 2 large zucchini, shredded and squeezed dry (about 4 cups)
- 3 small carrots, grated (about 1 cup)
- ½ medium red onion, finely chopped (about ½ cup)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup shredded mozzarella or cheddar cheese
- ½ cup all-purpose flour
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp Italian seasoning or dried herbs
- Salt and pepper to taste
- Oil for frying (vegetable or olive oil)
Optional Dip:
- Lazy Tzatziki, ranch, garlic aioli, or sour cream
👩🍳 Instructions
Step 1: Prep the Vegetables
Start by shredding the zucchini and placing it in a colander. Sprinkle lightly with salt and let it sit for 10 minutes to draw out moisture. Then, squeeze the zucchini using a clean towel or your hands until most of the liquid is removed. This step is key to achieving crispy fritters.
Grate the carrots and finely chop the red onion. If using canned corn, drain it well. Combine all the vegetables in a large mixing bowl.
Step 2: Mix the Batter
To the bowl of vegetables, add the shredded cheese, minced garlic, paprika, Italian seasoning, salt, and pepper. Stir to distribute the seasonings evenly.
In a separate bowl, whisk together the eggs and flour until smooth. Pour this mixture over the vegetables and stir until everything is well coated. The batter should be thick enough to hold its shape when scooped—if it’s too wet, add a bit more flour.
Step 3: Form the Fritters
Heat a non-stick skillet or griddle over medium heat and add a thin layer of oil. Using a spoon or measuring cup, scoop about ¼ cup of the mixture and drop it into the pan. Flatten slightly with a spatula to form a fritter shape.
Step 4: Cook Until Golden
Cook each fritter for 3–4 minutes per side, or until golden brown and crispy. Avoid overcrowding the pan—work in batches and add more oil as needed. Transfer cooked fritters to a paper towel-lined plate to drain excess oil.
Step 5: Serve and Enjoy
Serve warm with your favorite dipping sauce or alongside a fresh salad. These fritters are delicious on their own but shine even brighter with a cool, creamy dip.
🍽️ Tips & Variations
- Make It Gluten-Free: Use chickpea flour or a gluten-free blend instead of all-purpose flour.
- Add More Veggies: Try spinach, bell peppers, or grated sweet potato for extra color and nutrition.
- Cheese Swap: Use feta, gouda, or pepper jack for a different flavor profile.
- Spicy Kick: Add chopped jalapeños or a dash of hot sauce to the batter.
- Bake Instead of Fry: Bake at 400°F (200°C) for 15–18 minutes, flipping halfway through.
🧊 Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Freeze: Freeze cooked fritters in a single layer, then transfer to a freezer bag. Reheat in a skillet or oven.
- Reheat: Warm in a skillet over medium heat or in the oven at 350°F (175°C) for 5–7 minutes.
These Cheesy Vegetable Fritters are a crispy, cheesy celebration of veggies—perfect for any time of day. Want to try a tropical twist with pineapple or a sugar-free version next? I’ve got ideas that’ll keep your snack game fresh and fabulous.