Last updated on October 26th, 2022 at 12:40 pm
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 quick and easy 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 recipe is the perfect way to get your kids to eat more vegetables. Kids love finger foods, of course, and if you give them some dip, they’ll love these fritters even more!
This is a basic recipe, so feel free to adjust the seasoning to your taste. Some people like to add dill or, or for a little spice, you can try 1/2 teaspoon of tumeric.
This recipe will make about 10 to 12 fritters. They make the perfect snack or side dish. We like to dip them in plain Greek yogurt or sour cream. Lately, I’ve been making sour cream “dip” too. Just put a little sour cream in a small dish with a squeeze of lemon juice, then add a dash of salt and pepper, and stir.
Garden Vegetable Fritters Recipe
Here’s everything you need to make our tasty garden vegetable fritters.
Add ingredients to a medium bowl, and stir well. Then, place paper towels over a large plate, and set aside.
Heat the olive oil in a large sauté pan on medium-high heat. Cook the fritters on both sides until they’re golden brown.
Place the fritters on the prepared plate to allow the excess grease to drip off, and season with salt and pepper, if you’d like.
These crispy garden vegetable fritters are best enjoyed right away, while they’re still hot. You can use sour cream or plain Greek yogurt for dipping.
How to store and reheat leftover garden vegetable fritters
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- Refrigerate – You can store these fritters in an airtight container in the refrigerator for two to three days.
- Freeze – If you’d like to freeze these fritters, place on a baking tray in the freezer. Once they’re frozen, place them in a Ziploc freezer bag or other airtight container. They should last for up to three months.
- Reheat – Thaw if frozen, and reheat your fritters in a frying pan, or use the air fryer.
Garden Vegetable Fritters Recipe
- 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
- Sour cream or plain Greek yogurt for dipping.
Place the shredded zucchini in a strainer over a bowl. Gently press down to squeeze out the excess liquid.
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.
Place paper towels over a large plate, and set aside.
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.
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.
Place the fritters on the prepared plate to allow the excess grease to drip off.
Season with additional salt and pepper if desired.
Continue this process until all of the vegetable mixture is used.
Serve with a dollop of sour cream or plain Greek yogurt.
Note: These are best enjoyed immediately after they are prepared.
Have you tried this garden vegetable fritters recipe? Leave me a comment below, and let me know how it turned out for you!
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