These crispy vegetable fritters are proof that simple ingredients can steal the show. Grated zucchini, potato, and carrot are mixed into a light batter and pan-fried until golden and irresistibly crunchy. They are a lighter twist on classics like our zucchini fritters with ricotta — perfect as a snack, side dish, or light lunch.
Ingredients
- 1 zucchini
- 1 potato
- 1 carrot
- 1 egg (or 2 tbsp cornstarch as a substitute)
- 2 tsp salt
- Black pepper to taste
- Spices to taste
- 30 g (2 tbsp) flour
- 5 ml (1 tsp) vegetable oil
Instructions
1. Grate the zucchini and potato on a fine grater and squeeze out the excess juice.
2. Grate the carrot on a coarse grater and mix it with the zucchini and potato. Add the egg (or cornstarch), flour, salt, pepper, and spices, and mix thoroughly.
3. Heat a non-stick skillet with a thin layer of oil over medium heat. Fry the fritters on both sides until golden and crisp. For more fritter ideas, try our crispy battered zucchini and eggplant or royal-style liver fritters with vegetables; Allrecipes has more vegetable-packed recipes.
Tips
- Squeeze the grated vegetables really dry — less moisture means crispier fritters.
- Keep the fritters small and flat so they cook through and get golden edges.
- Serve with sour cream, yogurt dip, or a fresh herb sauce for the best flavor.
Nutrition (per 100 g): 74.7 kcal, protein 4.2 g, fat 3.1 g, carbs 8 g. The USDA offers helpful guidance on building balanced vegetable-based meals.