Here’s a simple, crispy cheesy vegetable fritters recipe you can make with almost any veggies you have 🧀🥕🌽
Ingredients (serves ~3–4)
- 2 cups mixed vegetables, finely chopped or grated
(zucchini, carrot, corn, onion, bell pepper, broccoli all work well) - 1 cup grated cheese
(cheddar, mozzarella, or a mix) - 2 eggs
- ½ cup flour
(all-purpose, whole wheat, or chickpea flour) - 2 tbsp chopped spring onions or herbs (parsley/coriander)
- 1–2 cloves garlic, minced (optional)
- ½ tsp baking powder (for fluffiness)
- Salt & pepper to taste
- ½ tsp paprika or chili flakes (optional)
- Oil for frying
Instructions
- Prep veggies
If using watery vegetables (like zucchini), lightly squeeze out excess moisture. - Mix batter
In a bowl, combine vegetables, cheese, eggs, flour, baking powder, seasoning, and herbs.
The mixture should be thick but scoopable—add a spoon of flour if too wet. - Heat pan
Heat a shallow layer of oil over medium heat. - Cook fritters
Spoon small mounds into the pan and gently flatten.
Fry 2–3 minutes per side until golden and crispy. - Drain & serve
Place on paper towels and serve hot.
Serving ideas
- With garlic yogurt, sour cream, or chili sauce
- As a snack, lunchbox item, or breakfast side
- Add a fried egg on top for a fuller meal 🍳
Variations
- Baked version: Bake at 200°C (400°F) for 18–22 min, flipping halfway
- Extra crispy: Replace half the flour with breadcrumbs
- Protein boost: Add cooked lentils or chickpeas
- Spicy: Add jalapeños or green chilies
If you want, tell me:
- oven or pan version only?
- kid-friendly or spicy?
- vegan / egg-free option?
