Cheesy Vegetable Fritters
⏱ Time
Prep: 15 minutes
Cook: 10–15 minutes
Makes: ~10–12 fritters
🥕 Ingredients
Vegetables (you can mix & match):
1 cup grated carrot
1 cup grated zucchini (courgette)
½ cup finely chopped bell pepper or onion
½ cup sweet corn (optional)
Other ingredients:
1 cup grated cheese (cheddar or mozzarella work great)
2 eggs
½ cup all-purpose flour (or breadcrumbs)
1 teaspoon baking powder
½ teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon paprika or garlic powder (optional)
2–3 tablespoons oil (for frying)
👩🍳 Instructions
Prepare vegetables
Grate the carrot and zucchini.
Squeeze out excess water from the zucchini using your hands or a clean cloth (important so fritters aren’t soggy).
Mix the batter
In a large bowl, combine the vegetables, cheese, eggs, flour, baking powder, salt, pepper, and spices.
Mix until everything is well combined. The mixture should be thick, not runny.
Heat the pan
Heat oil in a non-stick pan over medium heat.
Cook the fritters
Spoon 2 tablespoons of mixture per fritter into the pan.
Flatten slightly with a spatula.
Cook for 3–4 minutes per side until golden brown and crispy.
Drain & serve
Place cooked fritters on paper towels to remove excess oil.
🍽 Serving Ideas
Serve with ketchup, sour cream, yogurt dip, or chili sauce
Great in sandwiches or wraps
Can be eaten hot or cold
🔄 Variations
Oven-baked: Bake at 200°C (400°F) for 20–25 minutes, flipping halfway
Gluten-free: Use gluten-free flour or chickpea flour
Extra flavor: Add herbs like parsley, spring onions, or basil
