Description
Master the art of making perfectly crispy vegetable fritters with this detailed guide. Bursting with flavor and satisfyingly crunchy, these fritters are a versatile addition to any meal.
Ingredients
- 2 cups grated zucchini (about 2 medium)
- 1 cup grated carrots (about 2 medium)
- 1/2 cup finely chopped bell pepper (any color)
- 1/4 cup finely minced onion
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 cup fresh parsley or cilantro, chopped
- 1/2 teaspoon salt, plus more for seasoning
- 1/4 teaspoon black pepper, plus more for seasoning
- Pinch of smoked paprika or cayenne pepper (optional)
- Vegetable oil, for frying
Instructions
- Step 1: Prepare Vegetables. Grate zucchini and carrots. Place in a colander, sprinkle with 1/2 tsp salt, and let sit for 10-15 minutes. Firmly squeeze out all excess liquid using a clean kitchen towel.
- Step 2: Mix Batter. In a large bowl, combine squeezed vegetables, chopped bell pepper, onion, garlic, and fresh herbs. In a separate small bowl, whisk the egg. Add the egg to the vegetables, along with flour, baking powder, 1/2 tsp salt, 1/4 tsp pepper, and optional spices. Mix until just combined.
- Step 3: Fry Fritters. Heat about 1/2 inch of vegetable oil in a large skillet over medium heat until shimmering (350-375°F / 175-190°C). Drop spoonfuls of batter into the hot oil, gently flattening. Do not overcrowd the pan.
- Step 4: Cook and Drain. Fry for 3-4 minutes per side, or until golden brown and cooked through. Transfer cooked fritters to a wire rack set over paper towels to drain. Immediately sprinkle with additional salt and pepper. Serve warm.
- Prep Time: 20 mins
- Cook Time: 20 mins