Description
These Cheesy Vegetable Fritters are a delicious, crispy, and savory treat featuring shredded zucchini, carrots, and corn, combined with melted cheddar and Parmesan cheeses. Perfect as a snack, appetizer, or side dish, they are easy to make on the stovetop and offer a nutritious way to enjoy vegetables with a cheesy twist.
Ingredients
Scale
Vegetables
- 2 cups shredded zucchini (excess moisture squeezed out)
- 1 cup shredded carrots
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
Binding Ingredients
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
Cooking
- 2 tablespoons olive oil (for frying)
Instructions
- Prepare the Vegetable Mixture: In a large bowl, combine the shredded zucchini (make sure to squeeze out excess moisture), shredded carrots, corn kernels, chopped green onions, and minced garlic. Add the eggs, shredded cheddar cheese, and grated Parmesan cheese. Mix well to combine all ingredients uniformly.
- Combine Dry Ingredients: In a separate small bowl, whisk together the all-purpose flour, baking powder, salt, and black pepper. Gradually stir this dry mixture into the vegetable and cheese mixture until everything is evenly incorporated, forming a batter-like consistency.
- Heat the Pan: Place a large skillet over medium heat and add the olive oil. Allow it to heat until shimmering but not smoking, ensuring the fritters will cook evenly and develop a golden crust.
- Form and Cook Fritters: Using about 1/4 cup of the mixture for each fritter, scoop it into the skillet and gently flatten with the back of a spatula to form patties. Cook each side for 3 to 4 minutes or until golden brown and cooked through, turning carefully to prevent breaking.
- Drain and Repeat: Remove cooked fritters and place on a paper towel-lined plate to absorb excess oil. Continue with the remaining batter, adding more olive oil to the pan as necessary to maintain even frying conditions.
- Serve Warm: Serve the fritters warm alongside sour cream, yogurt, or your favorite dipping sauce for a flavorful and satisfying appetizer or meal accompaniment.
Notes
- To make the fritters gluten-free, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- You can bake the fritters instead of pan-frying by placing them on a baking sheet and cooking at 400°F (200°C) for 15–18 minutes, flipping halfway through for even browning.
- These fritters work well as a side dish, appetizer, or a light lunch when paired with a fresh green salad.
- Ensure to squeeze out excess moisture from zucchini to prevent soggy fritters.
- Adjust salt and spices according to taste preferences.
Nutrition
- Serving Size: 1 fritter
- Calories: 120
- Sugar: 2 g
- Sodium: 240 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
