- Prep time 10 minutes
- Cook time 20 minutes
- Serves 3 to 4
Pick any veggie combination, shred 'em up, mix with flour and egg, and fry in a skillet. Voilà! Great for babies (and adults). —Vicky | Things I Made Today
Test Kitchen Notes
This is one of our favorite ways to sneak some veggies into your crunchy snacks. The most wonderful part about this recipe is that you can basically use any type of veggie you want. Pick a favorite, or use up leftover produce, the choice is yours. Just be sure to peel the veggies beforehand if needed for the best texture. Also, you can pick whatever greens you want too, from kale to mustard greens, Swiss chard, spinach, broccoli rabe, beet greens, and/or collard greens. Onions, scallions, shallots, that's also up to you too. All you need otherwise is some flour, baking powder, an egg, oil for frying, and some yogurt or sour cream for serving. You probably have all the ingredients on hand already, as well as some vegetables in the fridge or on the countertop that you need to find a use for, so why aren't you making these fritters right now?
And this recipe also requires only a few minutes of prep and cook time, so it will soon become your go-to snack whenever you want something a little more healthy and homemade. Simply combine all of the fritter ingredients in a large bowl and then fry in a few tablespoons of oil. You can get the kids involved with mixing the batter too. As one reviewer pointed out, you can use a food processor instead so the fritters stay a little more intact, but either way, no one could possibly say no to these delightfully crunchy, crispy fritters. —The Editors
vegetables, such as carrots, zucchini, squash, broccoli, sweet potatoes, and/or potatoes, peeled if the skin is tough, shredded
stems or 2 handfuls of greens, such as kale, Swiss chard, spinach, beet greens, and/or collards, chopped
small onion, 2 scallions, or 1 shallot, finely chopped
1/4 to 1/3 cups
large egg, beaten to blend
Olive oil or vegetable oil, for frying
Greek yogurt, plain yogurt, or sour cream, for serving
- If you're using a wet vegetable like zucchini or squash, you'll want to squeeze out the liquid. Wrap the shredded vegetable in cheesecloth or clean kitchen towel and wring it out.
- In a large bowl, combine the vegetables, greens, onion, salt, and baking powder. Stir in ¼ cup of the flour and mix until the flour is well incorporated into vegetables. Add the egg and mix to combine. If the mixture feels too wet, add more flour, 1 tablespoon at a time.
- In a heavy skillet over medium-high heat, warm 1 tablespoon of the oil. Drop in 2 to 3 tablespoons of fritter batter and push down gently with a spatula. Fry until golden brown on one side, about 2 minutes. Flip and brown on the remaining side. Repeat with the remaining batter, adding more oil if needed. Serve the fritters with the yogurt alongside.