Vegetable Fritters

Here’s a simple, crispy, and delicious recipe for Vegetable Fritters — a great way to use up extra veggies and make a satisfying snack, lunch, or side dish. They’re golden on the outside, tender on the inside, and easy to customize!

---

🥕 Vegetable Fritters

Ingredients (makes about 10–12 small fritters):

• 1 cup grated zucchini (squeezed dry)

• 1 cup grated carrot

• 1/2 cup corn kernels (fresh, frozen, or canned)

• 1/4 cup finely chopped green onions (or red onion)

• 1–2 garlic cloves, minced

• 2 eggs

• 1/2 cup all-purpose flour (or chickpea flour for GF)

• 1/4 tsp baking powder

• Salt and pepper to taste

• 1/2 tsp paprika or cumin (optional for flavor)

• 2–3 tbsp oil (for pan frying)

---

🔧 Instructions:

1. Prep the veggies:

   • Grate zucchini and carrot, then squeeze excess water from zucchini using a clean kitchen towel or cheesecloth.

   • Combine with corn, green onion, and garlic in a mixing bowl.

2. Mix the batter:

   • Add eggs, flour, baking powder, salt, pepper, and optional spices.

   • Stir until everything is well combined and forms a thick batter. If too wet, add a little more flour.

3. Cook the fritters:

   • Heat a nonstick skillet over medium heat and add a little oil.

   • Drop spoonfuls of batter into the pan and flatten slightly with the back of the spoon.

   • Cook 2–3 minutes per side, or until golden brown and crisp.

   • Transfer to paper towels to drain.

---

🍽 Serve with:

• Yogurt or sour cream with herbs

• Sweet chili sauce

• Tzatziki or hummus

• A squeeze of lemon juice

---

🔄 Variations:

• Add chopped spinach, kale, or parsley for more greens

• Swap corn for peas or grated sweet potato

• Make them spicy with chili flakes or diced jalapeño

---

Would you like a baked or air-fried version, or to make them vegan?