Garden Vegetable Fritters Recipe

Are you trying to eat more veggies? If you’re getting tired of salads or piling your plate with heaps of plain vegetables, here’s a tasty alternative–fritters! I love this garden vegetable fritters recipe. It’s a great way to use up any over-abundance of zucchini you might have from your garden too.

This is a basic recipe, so feel free to adjust the seasoning to your taste. Some people add dill or, or for a little spice, you can try 1/2 tsp tumeric. 

Garden Vegetable Fritters

Yields: 10-12 fritters
Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

Ingredients:

2 cups shredded zucchini
2 cups shredded carrots
2/3 cup flour
1/3 cup chopped scallions
2 large eggs, lightly beaten
2 cloves garlic, minced
2 Tablespoons olive oil
¼ teaspoon salt
1/8 teaspoon pepper

Optional: Sour cream or plain Greek yogurt for dipping.

Directions:

1. Place the shredded zucchini in a strainer over a bowl. Gently press down to squeeze out the excess liquid.
2. In a medium bowl, add the strained shredded zucchini, shredded carrots, flour, scallions, eggs, garlic, and salt and pepper. Stir well to incorporate all ingredients.

   

3. Place paper towels over a large plate, and set aside.
4. Add the olive oil to a large sauté pan on medium-high heat. Once the oil is shining in the pan, add about ¼ cup of the mixture into the pan, flattening it just a bit with your fingers. Continue adding the mixture as stated, spacing the fritters about one inch apart.

   

5. Allow the fritters to cook for approximately three minutes, and then flip to cook the other side for one to two minutes or until golden brown.
6. Place the fritters on the prepared plate to allow the excess grease to drip off.

   

7. Season with additional salt and pepper if desired.
8. Continue this process until all of the vegetable mixture is used.
9. Optional: Serve with a dollop of sour cream or plain Greek yogurt

Note: These are best enjoyed immediately after they are prepared.

Print

Garden Vegetable Fritters Recipe

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

• 2 cups shredded zucchini
• 2 cups shredded carrots
• 2/3 cup flour
• 1/3 cup chopped scallions
• 2 large eggs lightly beaten
• 2 cloves garlic minced
• 2 Tablespoons olive oil
• ¼ teaspoon salt
• 1/8 teaspoon pepper

Optional

• Sour cream or plain Greek yogurt for dipping.

Instructions

1. Place the shredded zucchini in a strainer over a bowl. Gently press down to squeeze out the excess liquid.
2. In a medium bowl, add the strained shredded zucchini, shredded carrots, flour, scallions, eggs, garlic, and salt and pepper. Stir well to incorporate all ingredients.
3. Place paper towels over a large plate, and set aside.
4. Add the olive oil to a large sauté pan on medium-high heat. Once the oil is shining in the pan, add about ¼ cup of the mixture into the pan, flattening it just a bit with your fingers. Continue adding the mixture as stated, spacing the fritters about one inch apart.
5. Allow the fritters to cook for approximately three minutes, and then flip to cook the other side for one to two minutes or until golden brown.
6. Place the fritters on the prepared plate to allow the excess grease to drip off.
7. Season with additional salt and pepper if desired.
8. Continue this process until all of the vegetable mixture is used.

Optional

1. Serve with a dollop of sour cream or plain Greek yogurt.

Recipe Notes

Note: These are best enjoyed immediately after they are prepared.

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