This recipe for crispy vegetable fritters is quick easy to make, and is a great way to use your summer veggies! We pair these golden fritters with a creamy garlic sauce that whips up in about 2 minutes flat, but your favorite ranch dressing will also do the trick. These fritters are the perfect way to get picky eaters excited about veggies!
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