Most of you know by now that I love my veggies. Zucchini is one of my favorites, but what you might not know is that my all-time favorite way to enjoy zucchini is deep fried. Crispy tempura batter, salt and dipped in sour cream - YUM! Although utterly delicious, obviously not very healthy. So the first time I saw one of the numerous shares on Pinterest about these "veggie fritters" or "veggie pancakes", as they are often called, I thought I would give them a try. I played with the ratios, added some of my own additions, and am happy with where I have landed.
I was happy to find that the result was somewhat similar in flavor to tempura-fried veggies, and a texture somewhat similar to hashbrowns. Another thing I like, so I wasn't complaining about that. If you've ever enjoyed Potato Latkes, these remind me a bit of those as well. They make a great side dish to add a little variety from the traditional steamed/roasted/sauteed veggies we seem to get in a rut of. So without further ado, Veggie Fritters.
- Begin by grating the veggies. This can be done by hand or in your food processor and should yield you about 4 cups of veggies.
- Once the veggies are grated, place them into a large bowl. Add the eggs, mix to coat the veggies evenly.
- Add the flour and seasonings, and mixed until evenly combined.
- Heat about 2 tablespoons of olive oil in a large skillet over medium high heat. When hot, drop enough of the mixture to create fitters about 3 inches wide. An ice cream scoop works well for this, then press the top of each fritter slightly to even them.
- Cook on each side for 3-4 minutes, or until browned and crispy. Once each side has been cooked, transfer to a plate lined with paper towels to remove excess oil. Serve immediately plain, with sour cream, applesauce, or even ketchup!
** Any leftovers can be stored in the fridge for 2-3 days. To reheat, use the oven or toaster oven on 425 degrees to warm and re-crisp.
Print this recipe here!
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