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A stack of crispy cheesy vegetable fritters with a dipping sauce
ChefMaster Emily

Cheesy Vegetable Fritters

Say hello to your new favorite way to use up leftover veggies—Cheesy Vegetable Fritters! These golden, crispy-on-the-outside, gooey-on-the-inside fritters are pure snack heaven.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 8 fritters
Course: Lunch, Snack
Cuisine: Comfort Fusion
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Fritter Mixture
  • 2 cups shredded mixed vegetables e.g. zucchini, carrots, sweetcorn
  • 1 cup shredded cheese cheddar or mozzarella
  • 2 eggs
  • 1/2 cup all-purpose flour
  • 1 tsp baking powder
  • 2 cloves garlic minced or 1 tsp garlic powder
  • 1/4 cup onion grated or 1 tsp onion powder
  • 2 tbsp chopped fresh herbs parsley, chives, or dill
  • 1 tsp salt to taste
  • 1/2 tsp black pepper
Frying
  • oil for frying canola or sunflower oil

Equipment

  • Nonstick Skillet

Method
 

  1. Grate the vegetables and squeeze out as much water as possible using a clean towel or cheesecloth.
  2. In a large bowl, combine shredded vegetables, cheese, eggs, flour, baking powder, garlic, onion, herbs, salt, and pepper. Mix until the batter holds together; add more flour if too wet.
  3. Heat oil in a large nonstick skillet over medium heat until shimmering.
  4. Drop 2–3 tablespoon mounds of batter into the skillet and flatten slightly. Fry in batches for 3–4 minutes per side until golden and crisp.
  5. Drain on paper towels and serve hot with your favorite dip.

Notes

Make ahead, freeze, or customize with different herbs, spices, or vegetables. For a gluten-free version, use gluten-free flour.