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These Vegetable Fritters, made with zucchini, carrot, corn and bell pepper, are sure to be a hit with the whole family. Great as a snack, pop them in the lunchbox or serve them as part of the main meal.
Vegetable fritters, where veggies are transformed into crispy bites of goodness. These versatile fritters are perfect for any meal or snack time.
For more veggie-packed finger foods, explore our veggie tots, vegetable savoury muffins, savoury waffles, veggie nuggets, roasted veg puff pastry and vegetable croquettes.
Reasons to Love This Recipe
- Exposure to Vegetables: Exposing our children to different vegetables is key. The veggies in these fritters are in plain sight but are perhaps more appealing to children. Vegetable fritters could be a good stepping stone for getting children to accept the same veggies in a different way.
- Finger Food: Kids seem to love finger foods, add a dip for extra kid appeal.
- Easy To Adapt: Measurements don't have to be precise and you can use different veggies.
- Easy to Make: Get the kids to help grate and mix the fritters together.
What You Need
Here are the ingredients you need to make delicious vegetable fritters.
Substitutes
- Make it Egg-Free: Swap out the eggs for flax eggs. I found the mixture a little more difficult to handle but it still held together well to make the fritters.
- Make it Dairy Free: The Parmesan cheese provides flavour but also helps to crisp up the fritters. If eliminating you may wish to add more flavour through herbs or seasoning. A little more oil, when frying, will help with crisping.
- No Chickpea Flour?: You can substitute with plain (all-purpose) flour.
How To Make Vegetable Fritters
The great thing about fritters is how easy they are to make.
- Squeeze out the liquid from the Zucchini and Carrot: When making these, you want to make sure you squeeze excess water out of the zucchini (courgette) and carrots. If you skip this step then you will change the consistency of the batter and they won't flip properly.
- Mix all the ingredient together
- Fry: Heat ½ tablespoon of oil in a frying pan over medium heat. Fill an ice cream scoop with the mixture and drop into the pan. Flatten slightly with a fork/spatula. Fry for 2-3 minutes on each side.
Serving Suggestions
Finger foods always seem to be a winner with kids and these are no different. You can serve them with a dip of choice or as part of a lunch or main meal. If your kids don't mind cold food then you could also pop a couple of these into a lunch box the next day.
Storage Instructions
- Refrigerate - Store in an airtight container and refrigerate for 2-3 days.
- Freeze - Freeze on a baking tray until frozen, once frozen transfer to a freezable container/ziplock bag and freeze for up to 3 months.
- Reheat - Thaw then gently heat them through in a dry frying pan.
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Vegetable Fritters
Equipment
- Frying Pan
Ingredients
- 1 Medium Zucchini (Courgette), grated Approx 1 cup / 130g
- 1 Small Carrot, grated Approx ½ cup / 60g
- ½ Red Capsicum (Bell Pepper), finely diced Approx ½ cup / 75g
- 75g (½ cup) Corn Kernels
- 30g (¼ cup) Parmesan, grated Can be omitted for dairy free version
- 1 tablespoon Parsley, finely chopped
- 2 Eggs
- 60g (½ cup) Chickpea Flour Can substitute with Plain (all-purpose) flour
- 1 tablespoon Oil, for frying
Instructions
- Place the grated carrots and zucchini on a clean cloth and squeeze as much water out of them. Place in a mixing bowl.
- Add the peppers, corn, parsley and parmesan and mix until combined.
- Add the egg and stir until mixed. Finally add the flour and mix until combined.
- In a large frying pan, heat ½ tablespoon of the oil on medium low heat. Fill up an ice cream scoop with the mixture and drop into the pan. Flatten slightly with a fork / spatula. Fry for about 2 to 3 minutes on each side.
Video
Recipe Notes
Nutritional facts
*This post was originally published Nov 6th 2016. It has been updated to include new images, more recipe information and to answer FAQ.
Paige
Can you use air fryer to make these?
Amy
Hi Paige, I have never tried making these in an air fryer but I'd say it is worth a try. 🙂
Karen
This recipe looks great. Will they freeze?
Amy
Hi Karen, yes they freeze 🙂
Priyanka
Hey what cn u substitute fr eggs
Amy
Hi Priyanka, You could try a flax egg but as I haven't tried it then I can't say for sure how it will turn out. Here is some more info on egg substitutes. https://www.healthylittlefoodies.com/baking-substitutes-for-eggs/ Let me know how you get on 🙂
Batel
Hey!
Will these work if you bake them as well?
Amy
Hi Batel, I haven't tried baking these but I have baked other fritters and they worked well. Worth a try. 🙂
Britni
What can I substitute for the chickpea flour? It’s not available at any of our local grocery stores!
Amy
Hi Britni, I'm so sorry for the late response. You can sub for plain (all purpose) flour 🙂
John doe
Try a local indian grocery store. They call it besan.
Lisa
Do you have a suggestion for making this recipe egg free?
Amy
Hi Lisa, You could try a flax egg 🙂
Sarah
My vegetable hater is devouring these as I type this. From the bottom of heart, I thank you!! The number of vegetables she is eating right now is incredible! We use a lot of spices in our house so I added garlic and onion powder for some added flavor. These are fantastic!!
Amy
This comment has made my day, Sarah. I'm delighted that your veggie hater gives these the seal of approval! Thank you for taking the time to let me know 🙂
Nes
I really want to try this recipe. My kids like fritters and I LOVE that you used chickpea flour instead of the usual. But what can I use instead of the parmesan?
Amy
Hi Nes. I'm so sorry, I could have sworn I had already responded to your message but it has appeared in my unread comments again. You can just miss out the parmesan, maybe add some herbs for flavour. They may be less crispy without the cheese.
Amy
Do you use cooked veg for this recipe? Is it diced or grated? Thanks for your help
Amy
Hi Amy, no need to cook the vegetables beforehand. I use grated zucchini and carrot and finely chopped bell pepper (capsicum).
Krystle
I absolutely love these!! So does my daughter! They are one of her favorites, I even made them for her first birthday party and they were a huge hit! Thank you!
Amy
That is lovely to read, Krystle. So glad these are such a hit with your family 🙂
Janne
Can't wait to try this recipe. Just wondering if I can use unsalted sweet corn for the corn kernels? (LO is 7 months)
Amy
Hi Janne, unsalted is perfect 🙂
Betsy
I always have trouble with any critter containing zucchini is wet and seems uncooked in the middle despite my best efforts to squeeze the water out.
Amy
Hi Betsy, was this the case when you tried these? Maybe you could try turning the heat down and cooking it for longer on each side?
Christy
I often shredded my zucchini them salt and let sit in a strainer for a bit before squeezing. More effective at getting the water out.
Lindsay
Do the corn kernels cook well? Do they soften? Or is the corn already cooked corn?
Vanessa
Thanks for sharing! Do they keep long?