Description
These Cheesy Vegetable Fritters are a tasty and crispy appetizer or side dish featuring shredded zucchini, carrot, and corn, combined with sharp cheddar cheese and seasoned perfectly. Pan-fried to golden perfection, they’re easy to make and pair wonderfully with sour cream or your favorite dipping sauce.
Ingredients
Scale
Vegetables and Cheese
- 2 cups shredded zucchini (squeezed dry)
- 1 cup shredded carrot
- 1/2 cup corn kernels (fresh, canned, or frozen)
- 1/4 cup chopped green onions
- 1/2 cup shredded cheddar cheese
Binding and Seasoning
- 2 large eggs
- 1/3 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cooking
- 2 tablespoons olive oil (for frying)
Instructions
- Prepare the vegetables: Place the shredded zucchini in a clean kitchen towel and squeeze out as much moisture as possible to prevent soggy fritters.
- Mix vegetables and cheese: In a large bowl, combine the squeezed zucchini, shredded carrot, corn kernels, chopped green onions, and shredded cheddar cheese.
- Make the batter: In a separate bowl, whisk together the eggs, flour, garlic powder, onion powder, salt, and black pepper until smooth. Add this to the vegetable mixture and stir until evenly combined into a batter.
- Heat the skillet and oil: Warm olive oil in a large skillet over medium heat to ensure even cooking and crisping of fritters.
- Form and cook fritters: Scoop about 1/4 cup of the mixture per fritter into the hot skillet, flattening each slightly with a spatula. Cook each side for 3–4 minutes until golden brown and crispy.
- Drain excess oil: Transfer cooked fritters to a paper towel-lined plate to absorb any extra oil and keep them crisp.
- Repeat cooking: Continue cooking the remaining batter in batches, adding more olive oil to the skillet as needed.
- Serve: Serve the fritters warm with sour cream, Greek yogurt, or your favorite dipping sauce for best flavor.
Notes
- Feel free to swap in other finely chopped vegetables such as spinach, bell peppers, or sweet potato based on preference or availability.
- To make gluten-free fritters, substitute all-purpose flour with oat flour or a gluten-free flour blend.
- Make sure to squeeze out as much moisture as possible from the zucchini to avoid watery fritters.
- Use a non-stick skillet for easier frying and flipping.
