Three Favourite Vegetable Fritter Recipes

Using a simple ratio of grated vegetables to eggs and bread crumbs, all sorts of summer and fall vegetables can be made into vegetable fritters. 

My favourite vegetable fritter recipes use a simple ratio of grated vegetables to eggs and bread crumbs. Works with a variety of vegetables.

Vegetable fritters are versatile: Add flavour with additions like herbs, cheese and spices and you’ll have a dozen new ways to eat more vegetables.

Make vegetable fritters with zucchini, kohlrabi, carrots, beets, squash, sweet potato and more.

Here’s the ratio: 3 1/2-4 cups grated vegetables, one cup panko, 3 beaten eggs (plus flavour add-ins).

Using a simple ratio of grated vegetables to eggs and bread crumbs, all sorts of summer and fall vegetables can get the fritter treatment. Add flavour with additions like herbs, cheese and spices and you’ll have a dozen new ways to eat more vegetables.   Here’s the ratio: 3 1/2-4 cups grated vegetables, one cup panko, 3 beaten eggs (plus flavour add-ins).   These recipes have been slightly adapted from Hannaford Fresh Magazine.

Looking for more?  Here’s another zucchini fritter recipe…

Three Favourite Vegetable Fritter Recipes

Recipe by Bridget OlandCourse: Appetizers, Vegan, VegetablesCuisine: VegetarianDifficulty: Easy

Servings

2-4

servings

Prep time

15

minutes

Cooking time

20

minutes

Total time

35

minutes

Using a simple ratio of grated vegetables to eggs and bread crumbs, all sorts of summer and fall vegetables can get the fritter treatment.

Ingredients

• Zucchini Fritters

• 3 ½ to 4 cups grated zucchini (with excess water squeezed out)

• 1 cup (scant) crumbled feta cheese

• 2 Tbsp. chopped fresh mint

• 2 Tbsp. chopped fresh oregano or 1 Tbsp. fresh thyme

• 1 tsp. lemon zest

• ½ tsp. cumin

• Freshly ground pepper 

• Kohlrabi Fritters

• 3 ½ to 4 cups grated kohlrabi (with excess water squeezed out)

• 2-3 Tbsp. chopped chives or minced green onion tops

• 2-3 Tbsp. chopped basil

• ½ cup grated sharp cheddar

• ¾ tsp. salt

• Freshly ground pepper 

• Carrot and Chickpea Fritters

• 3 ½ grated carrots

• ¾ cup chickpeas, mashed

• ¼ cup fresh cilantro

• ¼ cup plain yogurt or sour cream

• 1 tsp. curry powder

• ½ tsp. salt

Directions

• Combine your chosen combo in a mixing bowl and add:
• 1 cup panko bread crumbs
• 3 large eggs
• Stir until well combined.
• Heat a fry pan over medium, and add 1 Tbsp. oil, swirling to coat.
• Working in batches, drop ¼ cup portions of the mixture onto the hot pan and flatten gently with a spatula.
• Cook until deep golden brown then flip and cook until well browned and the edges are crispy.