Vegetable Fritters

These can be a great alternative to traditional hash browns or even used as a vegetarian pattie! Don\’t forget to see the tips at the end! Enjoy!

Vegetable Fritters


  • 5 cups water
  • 1 1/2 cups carrots, shredded (about 2 1/2 medium carrots)
  • 1 1/2 cups zucchini, shredded (about 1/2 large zucchini)
  • 1/4 cup whole-wheat flour
  • 1/3 cup Parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 1/4 teaspoons ground chili powder
  • 2 stalks green onions, thinly sliced
  • 2 large eggs, whisked
  • 2 tablespoons vegetable oil, divided


  1. Heat water in a medium saucepan over high heat. When water boils, add carrots and zucchini and cook for 3–4 minutes. Drain the vegetable mixture in a strainer, and run under cold water for 1 minute. Pat dry with paper towels, getting as much water out as you can.
    • TIME-SAVING HACK: Can’t wait for water to boil? You can put the carrot and zucchini into a bowl and microwave for about 2 minutes. Then pat dry with paper towels.
  2. Put the vegetable mixture into a bowl, along with flour, cheese, salt, pepper, chili powder, green onions and eggs. Stir mixture until well combined. Portion out fritter mixture using a 1/4 cup–size measuring cup, and roll into a ball. Set aside.
  3. Heat a large pan over medium-high heat. Put 1 tablespoon oil into the skillet, and allow oil to heat. Then add 3 balls of fritter mixture to the pan and flatten with spatula. Cook the fritters, 4–5 minutes on each side, until golden brown.
  4. Repeat once more with the second batch for a total of 6 fritters.


  • If you have leftover broccoli stalks and don’t know what to do with them, grate and use them instead of zucchini.
  • Top with 1/4 cup reduced-fat Greek yogurt to add calories and protein.
  • Serve with 1/4 medium avocado to up calories and good fats.  

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