Zucchini, carrots, potatoes and onions—all from our garden—are the basis of this crispy vegetable fritters. Although there are many veggie fritter recipes, I used the one at Ela Vegan as my inspiration . . . unlike others, it includes precooking the veggies before shaping them into patties. I made some for now and some for the freezer. 
Garden Vegetable Fritter topped with chopped red onion & tomatoes w/ More than Mayo Sauce
Garden Vegetable Fritters
1 large (375 g) zucchini
2 medium (300 g) potatoes (Yukon Gold or Russet)
1 medium (80 g) carrot
1 smaller (125 g) onion (red or yellow)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 t teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dill weed
1/2 teaspoon kosher or ea salt
Black pepper to taste
Olive oil
1 egg
1/2 cup (50 g) whole wheat white flour or chickpea flour
Handful of freshly chopped herbs (such as parsley and chives)
- Grate the zucchini, potatoes, and carrot.
- Squeeze out as much liquid as possible using cheesecloth or a clean kitchen towel.
- Drizzle skillet lightly with olive oil; add the veggies and stir in all herbs. Cook the veggies over low-medium heat with a lid for about 10 minutes, stirring occasionally, then turn off the heat and let cool.
- Add in the egg, as much flour as needed to bind ingredients + fresh herbs; stir to combine.
- Shape the mixture into 8 patties.
- Choose between the following three cooking methods:
- Pan-Fry — Heat some oil in a frying pan and place 3 to 4 patties in it. Fry on both sides until crispy (about 4 to 5 minutes per side).
- Air-Fry — Cook at 380° F (195 C) for 15 minutes in air fryer (flip after 10 minutes). Note: Spray the air fryer basket with a little oil before adding the patties to avoid sticking.
- Bake — Preheat the oven to 400° F (205 C) and bake the patties for 35 to 40 minutes on a lined baking sheet (flipping after 20 to 25 minutes). For a crispier result, spray the patties with a little oil before baking and after flipping.
Garden Vegetable Fritters
1 large (375 g) zucchini
2 medium (300 g) potatoes (Yukon Gold or Russet)
1 medium (80 g) carrot
1 smaller (125 g) onion (red or yellow)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 t teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon dill weed
1/2 teaspoon kosher or ea salt
Black pepper to taste
Olive oil
1 egg
1/2 cup (50 g) whole wheat white flour or chickpea flour
Handful of freshly chopped herbs (such as parsley and chives)
- Grate the zucchini, potatoes, and carrot.
- Squeeze out as much liquid as possible using cheesecloth or a clean kitchen towel.
- Drizzle skillet lightly with olive oil; add the veggies and stir in all herbs. Cook the veggies over low-medium heat with a lid for about 10 minutes, stirring occasionally, then turn off the heat and let cool.
- Add in the egg, as much flour as needed to bind ingredients + fresh herbs; stir to combine.
- Shape the mixture into 8 patties.
- Choose between the following three cooking methods:
- Pan-Fry — Heat some oil in a frying pan and place 3 to 4 patties in it. Fry on both sides until crispy (about 4 to 5 minutes per side).
- Air-Fry — Cook at 380° F (195 C) for 15 minutes in air fryer (flip after 10 minutes). Note: Spray the air fryer basket with a little oil before adding the patties to avoid sticking.
- Bake — Preheat the oven to 400° F (205 C) and bake the patties for 35 to 40 minutes on a lined baking sheet (flipping after 20 to 25 minutes). For a crispier result, spray the patties with a little oil before baking and after flipping.
