Crispy Vegetable Potato Fritters
Crispy on the outside, soft on the inside, and packed with flavor, these vegetable potato fritters are the perfect meal or snack for any time of the day. Quick to make and customizable with your favorite veggies, they’re a family favorite that even picky eaters will love.
Equipment
- Box grater or food processor
- Skillet
- Paper towels
Ingredients
- 2 medium russet potatoes about 1 pound
- 1 medium carrot
- 1 small zucchini
- 1 small onion
- 1/4 cup all-purpose flour substitute with gluten-free flour if needed
- 2 large eggs
- 1 tsp salt
- 1/2 tsp black pepper
- Vegetable oil for frying about 1/4 cup
- Optional Add-ins:
- 1/4 cup chopped fresh herbs parsley, dill, or chives
- 1/2 cup corn kernels
- 1/3 cup crumbled feta cheese
- 1 clove minced garlic
- 1/2 tsp paprika or cayenne pepper
Instructions
- Prep your veggies: Grate the potatoes, carrot, zucchini, and onion using a box grater or food processor.
- Remove excess moisture: Place the grated veggies in a clean towel or cheesecloth, and squeeze out as much liquid as possible.
- Make the batter: In a large bowl, mix the squeezed veggie mixture with flour, eggs, salt, pepper, and any optional add-ins.
- Heat the oil: Heat 1/4 inch of vegetable oil in a skillet over medium heat.
- Form and cook the fritters: Use a 1/4 cup measuring cup to form the fritters and flatten slightly in the pan. Cook 3-4 fritters at a time, frying for 3-4 minutes per side until golden brown and crispy.
- Drain: Transfer to a paper towel-lined plate to absorb excess oil.
Notes
If you need to make them ahead of time, prep the veggie mixture and add flour and eggs just before cooking.
You can swap in different veggies depending on what you have available. Sweet potatoes, bell peppers, and spinach are great options!
To keep them gluten-free, use rice flour or your favorite gluten-free flour blend.
Nutrition
Calories: 150kcalCarbohydrates: 18gProtein: 3gFat: 7g
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