Here’s a simple and delicious recipe for vegetable fritters. They are crispy, flavorful, and perfect as an appetizer, snack, or side dish.
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 cup milk (or water for a lighter version)
- 1 large egg
- 2 cups mixed vegetables (e.g., grated zucchini, grated carrot, corn, peas, chopped bell pepper)
- 1/4 cup chopped green onions or chives
- 1/4 cup chopped fresh herbs (e.g., parsley, cilantro)
- Oil for frying
Instructions
- Prepare the Vegetables:
- Grate the zucchini and carrot. If using zucchini, place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture. This prevents the fritters from becoming too watery.
- Chop the bell pepper, green onions, and herbs.
- Make the Batter:
- In a large mixing bowl, combine the flour, baking powder, salt, black pepper, paprika, garlic powder, and onion powder.
- In a separate bowl, whisk together the milk (or water) and egg.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. The batter should be thick but still pourable. If it’s too thick, add a little more milk or water.
- Add the Vegetables:
- Fold the grated vegetables, chopped bell pepper, green onions, and herbs into the batter until well combined.
- Fry the Fritters:
- Heat a few tablespoons of oil in a large skillet over medium heat.
- Once the oil is hot, drop spoonfuls of the batter into the skillet, flattening them slightly with the back of the spoon to form small fritters.
- Cook for 2-3 minutes on each side, or until golden brown and crispy. Adjust the heat as necessary to avoid burning.
- Drain and Serve:
- Remove the fritters from the skillet and drain on a paper towel-lined plate.
- Serve hot with your favorite dipping sauce (e.g., sour cream, yogurt dip, chutney).
Enjoy your vegetable fritters!