Upgrade your side dish game with these crispy vegetable fritters! Packed with veggies and easy to make, they're a delicious alternative to plain potatoes.
Vegetable Fritters
Upgrade your side dish game with these crispy vegetable fritters! Packed with veggies and easy to make, they’re a delicious alternative to plain potatoes.
Equipment
- grater
- Mixing bowl
- Frying pan
- spatula
Ingredients
- 1 cup 124 g grated zucchini
- 1 cup 125 g grated potatoes, rinsed under cool water and drained
- ½ cup 50 g grated carrots
- ½ cup 67 g green peas
- 2 cups 250 g all-purpose flour
- ¾ cup 170 g nondairy plain yogurt
- ¼ cup 60 ml canola or other vegetable oil, plus more for frying
- ¼ cup 60 ml plain soy or other nondairy milk
- ¼ teaspoon paprika
- ¼ teaspoon cayenne pepper
- Salt and pepper to taste
Instructions
- Add the grated zucchini, potatoes, carrots, peas, flour, yogurt, ¼ cup (60 ml) oil, milk, paprika, cayenne, salt, and pepper to a mixing bowl.
- Mix until well incorporated to form a thick, wet batter.
- Heat oil in a frying pan to about ¼ inch (6 mm) depth over high heat.
- Spoon the batter into the pan to form 6 fritters.
- Fry the fritters for 5 to 7 minutes on one side, until the edges turn brown.
- Flip and cook for an additional 5 to 7 minutes until golden and crispy.
- Remove from the pan and drain on paper towels.
- Serve warm.
Notes & Wine Advice
Serving Tip:
Serve with a dollop of vegan sour cream, tzatziki, or marinara sauce for dipping.
Wine Advice:
Pair with a light and crisp Chardonnay or a sparkling white wine to balance the fritters’ savory flavors.
Nutrition values
Calories: 210 kcal | Carbohydrates: 30 g | Protein: 5 g | Fat: 7 g | Sugar: 2 g