Crispy Vegetable Fritters

These zucchini and sweet potato fritters have become my go-to recipe whenever I need a versatile side dish that pleases everyone at the table. The combination of vibrant vegetables creates fritters that are crispy on the outside yet tender and flavorful inside.

I first made these fritters when my garden produced more zucchini than I knew what to do with. Now my family requests them regularly even when zucchini isn't in season because they've become such a favorite.

Ingredients

• Zucchini: Provides moisture and a mild flavor that lets other ingredients shine. Look for firm zucchini with unblemished skin.
• Sweet potatoes: Add natural sweetness and a beautiful orange color. Choose medium sized sweet potatoes with smooth skin.
• Eggs: Act as the crucial binder that holds everything together. Farm fresh eggs provide the best flavor.
• Flour: Helps absorb moisture and create structure. All purpose works perfectly but gluten free blends can be substituted.
• Parmesan cheese: Brings a savory umami element that elevates the entire dish. Freshly grated tastes significantly better than pre shredded.
• Green onions: Add a mild onion flavor without overpowering. Choose ones with bright green tops.
• Garlic: Provides essential aromatic flavor. Fresh cloves make a noticeable difference.
• Cumin: Adds earthy warmth that complements the vegetables perfectly. Toast your cumin seeds before grinding for enhanced flavor.
• Smoked paprika: Contributes a subtle smokiness that makes these fritters unique. Spanish varieties offer the best flavor profile.

Step-by-Step Instructions

Prepare the Vegetables:

Start by shredding both zucchini and sweet potatoes using either a box grater or food processor with the grater attachment. The most critical step comes next squeezing out excess moisture especially from the zucchini. Place the shredded vegetables in a clean kitchen towel and twist tightly over the sink until no more liquid comes out. This prevents soggy fritters and ensures they get properly crisp.

Mix the Batter:

In a large mixing bowl combine your squeezed dry vegetables with beaten eggs flour Parmesan cheese chopped green onions minced garlic cumin smoked paprika salt and pepper. Mix thoroughly with a spatula until everything is evenly distributed. The mixture should hold together when pressed between your fingers. If it seems too wet add a tablespoon more flour. If too dry add a small splash of milk.

Heat the Oil:

Add vegetable oil to a large heavy bottomed skillet and heat over medium heat. The oil is ready when a small piece of the mixture sizzles immediately upon contact. Maintaining the right temperature is crucial too hot and the outside burns before the inside cooks too cool and they absorb too much oil.

Form the Fritters:

Using a 1/4 cup measuring cup or large cookie scoop portion the mixture into the pan. Immediately flatten each portion with a spatula to about 1/2 inch thickness. Leave enough space between fritters for easy flipping about 4 fritters per standard skillet.

Cook the Fritters:

Cook each fritter for 3 to 4 minutes per side watching carefully for a golden brown crust to form before flipping. Use a thin spatula to gently turn them keeping the delicate structure intact. Transfer finished fritters to a paper towel lined plate to absorb excess oil. Keep warm in a 200°F oven while cooking remaining batches.

Serve:

Plate the fritters while still warm garnish with extra green onions and serve with your preferred dipping sauce. Sour cream mixed with a bit of lemon zest and dill makes an excellent accompaniment.

Save

The smoked paprika is my secret ingredient in these fritters. I discovered its transformative power during a cooking class in Barcelona and have been adding it to vegetable dishes ever since. My daughter who normally avoids vegetables will happily eat three or four of these fritters in one sitting when I include the smoked paprika.

Make Ahead Options

These fritters shine as a make ahead option for busy households. After cooking allow them to cool completely then place in a single layer on a baking sheet and freeze until solid about 2 hours. Transfer the frozen fritters to a ziplock bag where they'll keep for up to 3 months. When ready to serve reheat them directly from frozen in a 375°F oven for 10 to 12 minutes until heated through and crispy again. They taste nearly identical to freshly made ones making them perfect for meal prep.

Perfect Pairings

These versatile fritters complement numerous main dishes and can be served in various ways. For breakfast pair them with poached eggs and a dollop of avocado. For lunch serve alongside a simple green salad dressed with lemon vinaigrette. For dinner they make an excellent side dish with grilled chicken or fish. The subtle sweetness from the sweet potatoes particularly complements spicy main dishes by offering a pleasant contrast of flavors.

Troubleshooting Tips

If your fritters aren't holding together properly you likely didn't remove enough moisture from the vegetables. Solve this by adding an extra tablespoon of flour and an additional egg to help bind the mixture. If your fritters are browning too quickly before cooking through lower the heat and cover the pan for a minute to help the center cook. For extra crispiness avoid overcrowding the pan as this creates steam that softens the exteriors instead of creating that desirable golden crust.

Recipe FAQs

→ How do I prevent my fritters from becoming soggy?

The most important step is thoroughly squeezing out excess moisture from the shredded zucchini using a clean kitchen towel or cheesecloth. Also, make sure your oil is properly heated before adding the fritters, and don't overcrowd the pan as this reduces temperature and creates steam.

→ Can I make these fritters ahead of time?

Yes! You can prepare the fritter mixture up to 24 hours in advance and store it covered in the refrigerator. You can also cook the fritters ahead of time and reheat them in a 350°F oven for about 10 minutes until crispy again.

→ Are these suitable for freezing?

Absolutely. After cooking, allow the fritters to cool completely, then place them in a single layer on a baking sheet to freeze individually. Once frozen, transfer to a freezer bag or container. Reheat from frozen in a 375°F oven for 15-20 minutes.

→ What can I serve with these fritters?

These versatile fritters pair well with many accompaniments. Try them with a dollop of Greek yogurt or sour cream, a fresh green salad, poached or fried eggs for breakfast, or as a side to grilled chicken or fish. They also work well as appetizers with various dipping sauces.

→ How can I make these fritters vegan?

To make vegan fritters, replace the eggs with a flax egg mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and omit the Parmesan cheese or substitute with nutritional yeast for a cheesy flavor. Ensure your fritters have enough binding by adding a bit more flour if needed.

→ What other vegetables work well in fritters?

Many vegetables can be substituted or added to these fritters. Try carrots, parsnips, butternut squash, corn, peas, or grated potato. Just ensure any watery vegetables are properly drained to maintain the right consistency in your batter.