Garden Vegetable Fritters

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)

1. Grate the zucchini, potatoes, and carrot. 
   
2. Squeeze out as much liquid as possible using cheesecloth or a clean kitchen towel.
   
3. 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. 
   
4. Add in the egg, as much flour as needed to bind ingredients + fresh herbs; stir to combine. 
   
5. Shape the mixture into 8 patties.  
   
6. 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.

Make Ahead/Freezing: After shaping patties, place on a wax-paper lined sheet and flash freeze. Remove and add to a freezer safe bag. Use within 2 months. 

Recipe without photos . . . 

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)

1. Grate the zucchini, potatoes, and carrot. 
2. Squeeze out as much liquid as possible using cheesecloth or a clean kitchen towel.
3. 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. 
4. Add in the egg, as much flour as needed to bind ingredients + fresh herbs; stir to combine. 
5. Shape the mixture into 8 patties.  
6. 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.

Make Ahead/Freezing: After shaping patties, place on a wax-paper lined sheet and flash freeze. Remove and add to a freezer safe bag. Use within 2 months.