Vegetable Fritters

Quick and easy Vegetable Fritters (veggie patties) made with zucchini, carrot and corn and cooked until golden and crunchy on the outside.

5 from 2 votes

Print Pin

Course: dinners, Lunch

Cuisine: western

Diet: Vegetarian

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: fritters

Calories: 91kcal

Cost: $5

Place the grated zucchini into a strainer and add the salt. Stir then leave for 10 minutes. Squeeze out all of the excess liquid well. Place the zucchini into a bowl.
Add the grated carrot, corn kernels, eggs, garlic, plain flour, parsley, spring onions and season with salt and pepper. Stir until well combined.
Heat 2 tbs of oil in a frying pan over medium heat. Place heaped tablespoons of the mixture into the pan.
Flatten the mixture with a spatula and cook for 2 minutes on either side or until golden and crispy on the outside and cooked through (note: they'll still be soft on the inside).
Repeat with the remaining mixture.

Place roughly chopped zucchini into the Thermomix bowl. Grate for 5 seconds, Speed 5.
Place grated zucchini into a strainer and add the salt. Stir then leave for 10 minutes. Squeeze out all of the excess liquid well.
Roughly chop the carrot and place into the Thermomix bowl. Grate for 6 seconds, Speed 6.
Add the strained zucchini, corn kernels, eggs, garlic, plain flour, parsley, spring onions and season with salt and pepper.
Mix for 10 seconds on Reverse, Speed 5.
Scrape down the sides of the bowl and repeat for a further 5 seconds or until completely combined.
Heat 2 tbs of oil in a frying pan over medium heat. Place heaped tablespoons of the mixture into the pan.
Flatten the mixture with a spatula and cook for 2 minutes on either side or until golden and crispy on the outside and cooked through (note: they'll still be soft on the inside).
Repeat with remaining mixture.

RECIPE NOTES & TIPS

Avoiding soggy fritters - place the grated zucchini into a strainer, mix through the salt and allow to sit for 10 minutes. Squeeze out all of the liquid well and discard. This is a VERY important step!
Zucchinis/courgettes - these are the same thing! Here in Australia, we use the term zucchini. However, many other countries use the terms courgette or summer squash.
Egg-free & dairy-free option - replace the eggs with the equivalent amount of chia eggs.
Cook the fritters in batches - depending on the size of your frying pan, you'll be able to fit approximately 3-4 fritters per batch.
Serving suggestions - serve the fritters on their own or with your favourite sauce (I like sweet chilli!), a dollop of sour cream, kewpie mayo or aioli.
Substitutions - you can mix and match with any of your favourite vegetables (grated sweet potato or potato, capsicum and peas are all great options too).
Storing - you can store vegetable patties in an airtight container in the fridge for 5-7 days.
Freezing - place the vegetable fritters in an airtight container and freeze for up to 3 months. Place a sheet of baking paper between each layer of fritters.