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This recipe for crispy vegetable fritters is quick and easy to make, and a great way to use summer veggies! We pair these golden fritters with a creamy garlic sauce that whips up in two minutes, but your favorite ranch dressing will also do the trick. These fritters are the perfect way to get picky eaters excited about veggies!
Crispy vegetable fritters (aka vegetable patties) are a the perfect summertime dish to help use up veggies from your garden! They’re super versatile; you can substitute just about any veggies that you like or have on hand. Zucchini and corn is a favorite fritter combination at my house.
There are several different ways you can use them.
You can serve veggie fritters as appetizers; the creamy garlic sauce for dipping really takes them over the top! They’re delicious served hot or at room temperature (and I even like them cold!), so they’re also a good dish for a potluck, picnic, or party.
And they make a wonderful side dish along with fish, beef, or chicken off the grill!
But in the summer when I’m in the mood for a light meal, I think these crispy golden veg fritters make a fantastic lunch or dinner by themselves.
Easy Vegetable Fritters Recipe
Ingredients
In these sections I explain the ingredients and give substitution ideas. For the full recipe (including ingredient amounts), see the recipe card below.
Creamy Garlic Sauce Ingredients:
- Sour cream – or unflavored Greek yogurt
- Mayo – for rich flavor and super creamy texture
- Heavy whipping cream – to achieve the perfect creaminess
- Fresh parsley – or play with the flavor profile and use another fresh herb, such as cilantro, dill, oregano, etc.
- Fresh garlic – just a little goes a long way here
- Seasoned salt – this spice blend adds a ton of flavor
Vegetable Fritters Ingredients:
- Zucchini – no need to peel the zucchini; make sure to cut it pretty small, into approximately 1/2-centimeter cubes
- Corn – you can cut the corn off 1 ear of corn on the cob, or use frozen corn (thawed and drained) or canned corn (drained)
- Scallion – for mild onion flavor
- All-purpose flour – this recipe will also work with the same amount of a gluten free flour blend
- Salt and black pepper – to season our fritters
- Eggs – these act as the wet ingredients and as the binder in this recipe for fritters
- Light olive oil – for shallow frying; or you can use avocado oil or vegetable oil
Step-by-Step Instructions
How to Make Creamy Garlic Dipping Sauce
Stir together all ingredients in a small bowl until well-combined. Cover and refrigerate until serving.
Note that this dipping sauce is optional, but it pairs perfectly with our savory fritters!
How to Make Fritters
The first thing you’ll need to do is prep the vegetables. I like to chop the zucchini small for fritters (you want about 1/2-centimeter cubes) instead of shredding the zucchini.
This is because shredded zucchini releases a ton of liquid, which can change the texture of your fritters. We want nice crispy fritters (no soggy fritters here), and diced zucchini is the way to get them!
- Add the zucchini, corn, scallion (reserving 2 tablespoons for garnish), flour, salt, and black pepper to a large bowl.
- Toss well to coat all the veggies in flour.
- Add the beaten eggs.
- Stir just until combined.
- Pour enough oil into a large skillet to generously coat the bottom. Heat the skillet over medium to medium-high heat, then use a 1.5-tablespoon scoop to measure out the vegetable batter into the hot oil.
- Cook the fritters until they’re golden brown on both sides, flipping once, about 5 minutes per side. Turn the heat down if the fritters start to brown too quickly.
Once the fritters are cooked, transfer them to a paper towel-lined plate to drain any excess oil, then put them on a baking sheet to stay warm in the oven until all the fritters are made. Repeat this process until all the batter is gone.
Storage and Reheating
Once they’re cooled, store fritters layered between pieces of parchment paper in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Fritters reheat well in a few different ways:
- Oven – on a baking tray in a 375F oven for about 8 to 10 minutes
- Stovetop – in a lightly oiled skillet over medium-high heat for about 2 minutes per side
- Air fryer – 370F for about 5 minutes, flipping once halfway through
Vegetable Fritters FAQs
What is a Fritter?
A fritter consists of small pieces of meat or vegetables that are battered and fried. And sometimes you won’t find meat or vegetables, but just fried pieces of dough.
It bears noting that not all fritters are savory. You can also find sweet fritters made out of fruit (such as apple fritters!), or fried dough tossed with sugar.
This recipe for fritters easy to adapt to use just about any type of vegetables you like.
What Vegetables Can You Use to Make Fritters?
There are so many different veggies you can use to make fritters! Here are some ideas:
- Cabbage – very thinly slice it, but don’t shred it
- Carrot – cut it into very small cubes (.5-cm cubes) similar to how we cut the zucchini for these veg fritters
- Broccoli or cauliflower – cut it into bite-sized pieces, boil it for 60 seconds, drain off the water, pat dry on paper towels, and you’re good to go
- Potato or sweet potato – this is similar to making latkes; to make potato or sweet potato fritters, you’ll need to shred the potato and then press out the excess water
What is Fritter Batter Made Of?
This recipe for fritters is very simple by design. It includes vegetables seasoned with a touch of salt and pepper, a little bit of flour, and a couple eggs.
The combination of eggs and flour forms the fritter batter. For the perfect crispy fritters that aren’t dense and heavy, you don’t need a thick batter for fritters. We essentially want to coat the vegetables in a small amount of batter so they stick together as they shallow fry.
More Summer Appetizers to Make
- Peach Burrata Salad with Pistachio, Bacon, and Basil
- Quick and Easy Grilled Peppers Recipe
- 10-Minute Marinated Mozzarella Balls Recipe
Let’s Connect
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Vegetable Fritters Recipe
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Ingredients
Creamy Garlic Sauce:
- 1/3 cup sour cream or unflavored Greek yogurt
- 1/3 cup mayo
- 2 tablespoons heavy whipping cream
- 1 tablespoon minced fresh parsley or dill
- 1 large clove garlic crushed
- 1/2 teaspoon seasoned salt
Vegetable Fritters:
- 2 cups diced zucchini from about 2 small-ish zucchinis; dice them into .5-cm cubes
- 3/4 cup corn see Notes
- 3 scallions green and white parts, thinly sliced (with 2 tablespoons sliced scallion greens reserved for garnish)
- 5 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs lightly beaten
Other:
- Light olive oil for shallow frying (or avocado oil or vegetable oil)
Instructions
For the Creamy Garlic Sauce:
- Stir together all ingredients in a small bowl until well-combined. Cover and refrigerate until serving.
For the Vegetable Fritters:
- Preheat the oven to 200F and get out a baking tray. This is to keep the cooked fritters hot while you cook the rest of the batter.
- In a large bowl, toss together the zucchini, corn, scallion (reserving 2 tablespoons for garnish), flour, salt, and black pepper. Stir in the beaten eggs just until combined.
- Pour enough oil into a large skillet to generously coat the bottom. Heat the skillet over medium to medium-high heat, then use a 1.5-tablespoon scoop to measure out the vegetable batter into the hot oil. Cook the fritters until they’re golden brown on both sides, flipping once, about 5 minutes per side. Turn the heat down if the fritters start to brown too quickly.
- Once the fritters are cooked, transfer them to a paper towel-lined plate to drain any excess oil, then put them on a baking sheet to stay warm in the oven until all the fritters are made. Repeat this process until all the batter is gone.
To Serve:
- Serve the vegetable fritters garnished with the creamy garlic sauce, garnished with the reserved 2 tablespoons sliced scallion greens.
Notes
- Corn: You can cut the corn off 1 ear of corn on the cob, or use frozen corn (thawed and drained) or canned corn (drained).
- Recipe Yield: This recipe makes about 18 to 20 vegetable fritters (5 servings) using a 1.5-tablespoon measuring scoop. Each serving is about 3 to 4 fritters, plus sauce.
- Storage: Once they’re cooled, store fritters layered between pieces of parchment paper in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
- Reheating: You can reheat fritters in a few different ways:
-
- Oven – on a baking tray in a 375F oven for about 8 to 10 minutes
-
- Stovetop – in a lightly oiled skillet over medium-high heat for about 2 minutes per side
-
- Air fryer – 370F for about 5 minutes, flipping once halfway through
-
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
Share it with me on Instagram and leave a comment to let me know your thoughts!
This post was first published on An Edible Mosaic on July 11, 2010, and was updated on August 6, 2023. As a point of comparison to show how much my photography has evolved, I kept one of my original photos (below).
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
Can I use something else other than mayo in the sauce. It literally makes me sick. Otherwise the recipe sounds wonderful and I have lots and lots of zucchini and broccoli and corn 😊
Debbie, Absolutely! You can use sour cream or Greek yogurt (or a combination of both) instead of the mayo here.
Such a yummy way to use up the garden produce.
Mimi
Your veggie fritters look excellent! I love that you used corn in them! Thanks for sending them to the Showdown!
We are just about to have dinner and I want these on our plates. I have just printed the recipe and I am hoping for this week.
These veggie fritters look so yummy~
Yum! Beautiful pictures! :)
I love fritters! But I’ve never tried making my own. These look delicious!
fritters are the best, I love eating them in the summer! since I’m off to go grocery shopping right now, I guess I’ll get some extra veggies to make some. thanks for the inspiration!
Mmm yeah veggie fritters are the best, especially with all of this zucchini that I’ve amassed!
Delicious recipes, Faith! I have so many of your recipes saved that I’m never going to get to them all :P I hope to try these when we get our first CSA batch, fingers crossed!
Your veggie fritters look wonderful. This is also a great way to use summer produce like zucchini, the vegetable that keeps on giving all summer. What a perfect appetizer this would make-very nice.
They looks so cute and yummy!
These fritters look delicious…they remind me of pakoras from India….so good!
Oh! These fritters look yummie, zucchini and corn…so tasty :-)
how could a person ever turn away a fritter? i like that your batch is made with a medley of veggies–that alone makes them even more appealing. :)
A good! A new way to sneak veggies into Ben’s diet!
Those look fantastic! I’ve tried my hand at frying in the past and totally botched the whole thing. Maybe I’ll have to try again with these!
I’ve made some similar fritters in the past…a little free-style unfortunately and have no written recipe anywhere. Therefore, your recipe will come in very handy…especially since I can really appreciate the ingredients you used.
BTW…the next time you stop by my place…there is something for you to pick up on my APPRECIATION page.
Ciao for now and flavourful wishes,
Claudia
Yum; love fritters and so far have had them a few times with different veggies; yours looks delicious!
Perfectly cooked and photographed fritters. Gorgeous.
This would be always most welcoming…anytime….my favourite! I love it with chili sauce.
Yum!!! We all love these kind of fritters in my family! Thank you for sharing! :-)
The way you presented them, they look so cute. I want some!
The fritters look perfectly light and crisp! I can practically taste them…..
These really look delicious. I can always use new zucchini recipes at this time of year. I hope you are having a great day. Blessings…Mary
nice! they’re like disks of tempura! :)
Those look so good! We’re always looking for new recipes using zucchini and this one sounds perfect!
Mmm, fritters, zucchini, corn I love them all. You are right these are so summery.
Mmmm, this looks fantastic! I am sure you’ve noticed I am constantly looking for yummy sides for when Matthew and I grill out, which we do a lot of in the summer. I may just have to try this and post it very soon!
Mmm delicious and crispy fritters..lovely!
Hi Faith,
I am going to take a couple of weeks off at the end of July for our summer vacation. I was wondering if you would be interested in doing a guest blog post on my site? It can be 1 or 2 posts that you already have or a new one if you like. Please let me know! Thank you so much!
Erica
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Faith I love vegetable fritters, this ones looks really fantastic. I make sweet fritters with all purpose flour and savory ones with chickpea or besan flour.
Yum!! These look delicious! i’ve made zucchini fritters before, but this recipe suonds much better! Can’t wait to try them i have zucchini coming out my ears.
They look soooooo delicious!!! Love your presentation and they sound simple.
Your fritters look perfect! I love that you addded corn to them. The yogurt and sour cream sauce is a great idea.
Oh my – these look scrumptious! Perfect timing, too, as I’ve got a ton in the fridge.
I love fritters too Faith! And even better are vegetables ones so I don’t feel so guilty about eating things that are deep fried ;)
These look fabulous, Faith. I am copying right now. I have made zucchini fritters (who hasn’t when you have never-ending zucchini in your garden?) but never thought to add corn and scallions. I love the sour cream and yogurt mixture!