How To Make Fritters Out of Any Vegetable

Veggie fritters are a bit of a mind game because they have a magical way of making you forget that you’re actually eating vegetables. That’s because the best fritters aren’t just packed with veggies — they’re also enhanced with cheese, herbs, and spices. Then there’s the brilliant method of pan-frying them, making them nice and crispy. Everyone can agree on crispy.

Vegetable fritters are an easy way to eat more veggies. They pack up great for lunch, either on their own or in a sandwich, and they even make a nice, light dinner when paired with a simple salad. But the best part about these fritters is that what you decide to put in them is really just determined by what you already have in your kitchen.

Boosting veggies with plenty of complementary flavors is exactly what makes fritters awesome. Cheese loves vegetables, so tossing a little into the mix doesn’t hurt. Aromatics like garlic, fresh herbs, and spices also help keep things exciting. Once you know the basic formula, it’s just a matter of experimenting with different combinations.

Veggies + Aromatics & Spices + Cheese + Binding Agent

The beauty of fritters is that so many veggies work well. It’s just a matter of what you have in your crisper drawer and knowing how to prep it to be fritter-ized.

• Carrots, parsnips, and sweet potato can all be grated and used as is. Don’t forget corn, which can be cut right off the cob or even used straight from the freezer bag.
• Zucchini, however, should be drained after grating because of its high water content. Simply dump the grated zucchini in a colander that’s set over a bowl, toss it with a big pinch of salt, and let it sit for 10 minutes. After, press down on the zucchini with a wooden spoon to push out more of the water and then wrap it in a clean kitchen towel to squeeze out even more liquid. Dry is the name of the game here.
• Cauliflower and broccoli also make great fritters. Cut the florets into small, one-inch chunks, then steam them until tender. Let the cooked florets cool a bit, then use a potato masher to mash them into smaller, chunky pieces before combining them with the rest of the ingredients.
• Finally, hearty greens — be it Swiss chard, spinach, or kale — are nice too. Blanch them, let them cool, squeeze out any liquid, and chop.

Oh, and don’t be afraid to mix and match vegetables — no one ever said you just had to choose one!

Once you’ve picked the vegetable, it’s time to pick the flavors. My favorite cheeses are the crumbly ones like goat and feta, but shredded cheddar, mozzarella, and Gouda are also great. Even grated Parmesan works well.

Garlic is great, but try swapping it out for a few chopped scallions, a handful of chopped chives, or a small minced shallot or onion.

Then there are the herbs and spices. I like adding a big tablespoon of chopped fresh herbs like parsley, cilantro, or dill. Or try using a teaspoon of a ground spice like cumin or a spice blend like za’atar or curry powder.

• Zucchini + scallions + feta + fresh dill
• Cauliflower + garlic + goat cheese + cumin
• Corn + shallot + Parmesan + fresh parsley
• Sweet potato + chives + cheddar + chile powder
• Kale + red onion + mozzarella + Aleppo pepper

While baking the fritters may seem like a more wholesome choice, I encourage you to fry them. Frying ensures you’ll get that extra-crispy exterior, which is the sign of a great fritter. Plus, these are shallow-fried, rather than deep-fried, in just a couple of tablespoons of oil. Either olive oil or a neutral vegetable oil like grapeseed works well — reach for whichever you have on hand and bask in the lacy crispiness that results.

Adding all-purpose flour to the fritter batter prevents them from being gluten-free, but you can change this by simply swapping in an equal amount of chickpea flour. The flour, made of ground raw chickpeas, is not only gluten-free, but also filled with good protein and fiber, which will also give the fritters a staying-power boost.

Vegetable fritters love a dipping and dolloping sauce, especially a creamy one. I usually start with Greek yogurt and go from there. Sometimes I stir in a little pesto or harissa; other times I keep it simple with just a little lemon juice and salt.