Here’s a long, step-by-step recipe for Cheesy Vegetable Fritters — a delicious, crispy, golden snack or side dish packed with vegetables and melty cheese. These fritters are perfect for brunch, lunchboxes, or a vegetarian dinner with a dipping sauce. They’re flexible, flavorful, and family-approved!
Cheesy Vegetable Fritters
Yield: ~12–15 medium fritters
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: ~45 minutes
Skill Level: Easy to Moderate
Ingredients
Vegetables (about 4 cups total):
- 1 medium zucchini, grated (about 1 cup)
- 1 large carrot, grated (about ¾ cup)
- 1 cup broccoli, finely chopped or pulsed in a food processor
- ½ red bell pepper, finely diced
- ¼ cup finely chopped green onions (or red onion)
Cheese:
- 1 cup shredded cheddar cheese (sharp or mild)
- ½ cup grated Parmesan cheese (optional, but adds richness)
Binding Agents:
- 2 large eggs
- ½ cup all-purpose flour (can use whole wheat or GF)
- ¼ cup breadcrumbs (panko or regular)
- 1 tsp baking powder
Seasonings:
- 1 tsp garlic powder or 2 cloves fresh garlic, minced
- ½ tsp onion powder
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ½ tsp dried herbs (thyme, parsley, or Italian mix)
- Optional: pinch of chili flakes or cayenne for heat
Cooking:
- 2–3 tbsp olive oil or vegetable oil, for pan-frying
Optional Dipping Sauce Ideas:
- Garlic yogurt sauce
- Sour cream with herbs
- Spicy aioli
- Sweet chili sauce
- Marinara
Instructions
Step 1: Prepare and Drain the Vegetables
- Grate zucchini and place it in a bowl. Sprinkle lightly with salt and let sit for 10 minutes to draw out moisture.
- After 10 minutes, place zucchini in a clean kitchen towel or cheesecloth and squeeze out as much water as possible.
- Grate or chop all other vegetables and combine in a large mixing bowl with the drained zucchini.
Step 2: Mix the Fritter Batter
- To the vegetable mixture, add:
- Shredded cheddar
- Parmesan cheese (if using)
- Chopped green onions
- Garlic and seasoning
- Beat the eggs in a small bowl and pour into the veggie mix.
- Add the flour, breadcrumbs, and baking powder.
- Mix until everything is well combined. The mixture should hold together when pressed. If it’s too wet, add a bit more flour or breadcrumbs.
Step 3: Form the Fritters
- Use your hands or a spoon to scoop about 2 tablespoons of mixture.
- Shape into a small patty, about ½ inch thick.
- Place formed fritters on a baking sheet or tray while you finish shaping the rest.
Step 4: Pan-Fry the Fritters
- Heat 1–2 tablespoons of oil in a large nonstick skillet over medium heat.
- When the oil is hot, add a few fritters to the pan without crowding. Cook in batches if needed.
- Fry for 3–4 minutes per side, pressing slightly with a spatula, until golden brown and crisp.
- Transfer to a paper towel-lined plate to drain excess oil.
- Repeat with the remaining fritters, adding more oil as needed.
Step 5: Serve and Enjoy
- Serve warm, with your favorite dipping sauce.
- Garnish with fresh herbs or a sprinkle of extra cheese if desired.
Storage & Reheating Tips:
- Fridge: Store cooled fritters in an airtight container for up to 4 days.
- Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.
- Reheat: Reheat in the oven at 350°F (175°C) for 10–12 minutes, or pan-fry again briefly to crisp up.
Variations & Substitutions:
- Low-carb: Replace flour and breadcrumbs with almond flour and flax meal.
- Add protein: Mix in cooked quinoa, lentils, or finely diced cooked chicken.
- Different cheeses: Use mozzarella for more stretch, pepper jack for heat, or feta for a tangy twist.
- Make them spicy: Add jalapeños, hot sauce, or chili powder.
Why You’ll Love These Fritters
- Great way to sneak in extra veggies.
- Kid-friendly, customizable, and freezable.
- Crispy on the outside, cheesy and tender on the inside.
- Perfect for any meal or snack, hot or cold.