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Veggie Fritters

by:
August  9, 2021
5
1 Ratings
Photo by Vicky | Things I Made Today
  • Prep time 10 minutes
  • Cook time 20 minutes
  • Serves 3 to 4
Author Notes

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

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Veggie Fritters
Ingredients
  • 1/2 pound vegetables, such as carrots, zucchini, squash, broccoli, sweet potatoes, and/or potatoes, peeled if the skin is tough, shredded
  • 2 stems or 2 handfuls of greens, such as kale, Swiss chard, spinach, beet greens, and/or collards, chopped
  • 1/2 small onion, 2 scallions, or 1 shallot, finely chopped
  • 1/2 teaspoon baking powder
  • 1/4 to 1/3 cups all-purpose flour
  • 1 large egg, beaten to blend
  • Olive oil or vegetable oil, for frying
  • Greek yogurt, plain yogurt, or sour cream, for serving
Directions
  1. 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.
  2. 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.
  3. 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.
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1 Review

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LieslGarner June 15, 2021
I will admit to being incredibly fortunate. My kids eat veggies, and pretty much anything we put in front of them. We can experiment and try things and they will gobble them up. They love Brussel sprouts with shallots and parmesan cheese. They request that in a normal rotation. (They are 17 and 13, and have eaten veggies all their lives. At one point we had a ginormous garden that was 3-times larger than our house, so maybe that's when they got used to it.)

As I'm trying to get more Leafy Greens into my diet, I found this little number. Basically, you can use whatever veggies you have on hand - shred 'em up, throw in some chopped leafy greens, and off you go. We could use a food processor next time for more compacted Fritters, but just like this, they were delicious.

I made a Tahini sauce with Adobo peppers to go with it and it was marvelous.

Cleaned the platter.