Vegetable Fritters Recipe

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!

Course Appetizer, Side Dish

Cuisine American

Keyword How to Make Fritters, Recipe for Fritters, Veg Fritters, Vegetable Fritters, Vegetable Fritters Recipe, Vegetable Patties, Veggie Fritters

Prep Time 10

Cook Time 20

Servings servings

Calories 173kcal

Author Faith Gorsky

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)

US Customary - Metric

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