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This quick and easy crispy vegetable fritters recipe tastes great dipped in our homemade tangy tzatziki sauce. Eat them as a savory snack or pack them for the week as an easy meal prep lunch idea.
Easy Vegetable Fritters
Vegetable Fritters make for a REALLY FUN, and SUPER TASTY recipe to make after school or on the weekends when everyone’s hanging out in the kitchen looking for something interesting to snack on!
Enjoy these delicious vegetable fritters as a snack, an appetizer, or alongside a big salad for a meatless meal idea! You could also try out this broccoli fritter if you want your kids to have a fun way to eat broccoli, or for a bit more protein, try this high protein chicken fritter.
This is a flavorful homemade veggie-packed fritter to combat the munchies if you’re a savory snacker like me!
This recipe was created by chance one day when I was clearing out what veggies needed to be used in my kitchen. Feel free to add anything you need to use and be creative! I bet it will turn out awesome!
How To Make Oat Flour For Vegetable Fritters
Oat flour is the simplest flour to make at home, using whole rolled oats (old-fashioned oats) and your high-speed blender or food processor.
2 cups of whole rolled oats equal about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.
You may have to stop your machine and move the flour around with a spoon.
Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.
Freshly grated cheese from a block will melt the best because pre-grated cheese is coated in preservatives that interfere with the natural melting capability of cheese.
Ingredients:
4 servings (12 fritters)
- 1 medium yellow summer squash, crookneck, or zucchini, shredded
- 1 large carrot, shredded
- 1 large egg, room temp
- 1 cup fresh or frozen green peas (thawed)
- 1/2 cup freshly shredded cheese, like mozzarella, cheddar, or Mexican blend
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- sea salt and ground pepper to taste
- 1/2 cup oat flour
- 2 Tbsps avocado oil or olive oil for frying
How To Make Vegetable Fritters:
Place the shredded zucchini and carrot in a colander. Season with a generous pinch of salt and allow the veggies to eliminate the excess moisture.
After 10 minutes, use your hands to squeeze out the liquid from the veggies, then place into a medium bowl.
Add in the egg, peas, cheese, seasonings, and oat flour.
Stir to combine really well and create a thick batter.
Heat 1 tablespoon of oil in a large frying pan or skillet, over medium heat.
Add a spoonful of the veggie batter, making sure you leave some space in between. Cook for 3-4 minutes per side, or until golden brown.
Repeat with the remaining oil and batter.
Serve hot with plain Greek yogurt, no-sugar added ketchup, or homemade dip of choice such as our phenomenal Tzatziki sauce.
Enjoy!
❤️Rachel
Rachel’s Tips For Best Results
- Don’t skip the step where you squeeze the water out of the veggies or your fritters could fall apart after cooking.
- For a thicker batter add more flour, for a thinner batter, add less, or add a bit of water.
- Try to make all the fritters about the same size; around 2 inches in diameter.
- Drain any excess oil on a paper towel lined plate.
- Don’t undercook them or the outsides won’t get crispy.
- Use a dip of your choice!
Looking for more healthy snacks for after school or during your workday? Then don’t miss these recipes for Sweet & Spicy Fresh Cucumber Salsa, Easy Baked Tortilla Chips, and Blueberry Lemon Power Bites.
Serving Suggestions
Serve these easy veggie fritters with a dip of your choice! We love them with homemade tzatziki, but they are also great with homemade ranch like what’s on these Cobb Salad Lettuce Wraps. Here are a few more great dips to use:
Storage Tips
These vegetable fritters are best eaten immediately if you love the crispiness, however, they are still great a few days later, just a bit less crispy. You can store them for up to 4 days in the refrigerator and 3 months in the freezer in an air tight container.
Eat them cold or reheat them in the air fryer for around 2-3 minutes.
Recipe FAQ’s
What is the simple batter for vegetable fritters?
In our vegetable fritter recipe, we use 1 egg and a 1/2 cup of gluten free oat flour as the base recipe, then add some spices like onion and garlic powder for flavor.
What do you put in vegetable fritters?
Any vegetables you love, find on sale, or are growing in the garden will work in a vegetable fritter. The only think I would not use is lettuce.
Why are my vegetable fritters falling apart?
If your vegetable fritters are falling apart, that means they are too wet. Make sure to squeeze any excess moisture from the carrots and zucchini before adding the flour. If the fritters still fall apart, try adding a tad bit more flour for a thicker batter.
More Vegetarian Snack Recipes You’ll Love
- Jalapeno Poppers Cottage Cheese Wraps
- Chickpea Fritters
- Sweet Potato Tortillas
- Pickled Beetroot Bites
- Peanut Butter Apple Cookies
- Easy Chocolate Protein Pudding
Crispy Vegetable Fritters
Ingredients
- 1 medium yellow summer squash, crookneck, or zucchini, shredded
- 1 large carrot, shredded
- 1 large egg, room temp
- 1 cup fresh or frozen green peas, thawed
- 1/2 cup freshly shredded cheese, like mozzarella, cheddar, or Mexican blend
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- sea salt and ground pepper to taste
- 1/2 cup oat flour
- 2 Tbsps avocado oil or olive oil for frying
Instructions
- Place the shredded zucchini and carrot in a colander. Season with a generous pinch of salt and allow the veggies to eliminate the excess moisture. After 10 minutes, use your hands to squeeze out the liquid from the veggies, then place into a medium bowl.
- Add in the egg, peas, cheese, seasonings, and oat flour.
- Stir to combine really well and create a thick batter.
- Heat 1 tablespoon of oil in a large frying pan or skillet, over medium heat.
- Add a spoonful of the veggie batter, making sure you leave some space in between. Cook for 3-4 minutes per side, or until golden brown.
- Repeat with the remaining oil and batter.
- Serve hot with plain Greek yogurt, no-sugar added ketchup, or homemade dip of choice such as our phenomenal Tzatziki sauce: https://cleanfoodcrush.com/clean-eating-homemade-tzatziki-sauce
- Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
