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Mini Vegetable Fritters

These mini vegetable fritters are quick, crispy bites made by mixing shredded vegetables with a simple batter and frying until golden. Their tender interior contrasts with the crisp exterior, making them perfect for a cozy snack or side dish. The process involves mixing, shaping, frying, and draining to achieve their irresistible crunch and warm aroma.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour can substitute with gluten-free flour blend
  • 1 egg egg for structure and richness
  • 1/2 teaspoon baking powder optional for puffiness
  • 1 cup shredded zucchini squeeze out excess moisture
  • 2 tablespoons chopped fresh parsley or other herbs
  • 2 tablespoons neutral oil for frying vegetable or canola oil
  • to taste salt and pepper to enhance flavor

Equipment

  • Mixing bowl
  • Whisk
  • Cookie scoop
  • Heavy skillet or frying pan
  • Slotted spoon
  • Paper towels

Method
 

  1. In a mixing bowl, whisk together the flour, egg, baking powder, and a pinch of salt and pepper until smooth and slightly frothy.
  2. Add the shredded zucchini to the bowl and fold it into the batter, ensuring the vegetables are evenly coated.
  3. Chop fresh parsley and stir it into the batter, distributing the herbs evenly for flavor and color.
  4. Heat about half an inch of oil in a heavy skillet over medium heat until shimmering and hot, about 180°C (350°F). A small drop of batter should sizzle immediately when dropped in.
  5. Using a small cookie scoop, portion the batter into the hot oil, gently pressing each to form compact mini rounds.
  6. Fry the fritters for 2-3 minutes on each side, turning carefully with a slotted spoon until they are golden brown and crispy around the edges, filling the kitchen with a warm, savory aroma.
  7. Use a slotted spoon to transfer the cooked fritters onto paper towels, draining excess oil and giving them a moment to rest and crisp up further.
  8. Repeat with remaining batter, maintaining steady heat to keep the fritters crispy and golden.
  9. Serve the mini vegetable fritters warm, with a squeeze of lemon or your favorite dipping sauce for extra flavor.

Notes

Squeezing out excess moisture from zucchini is key for crispy fritters. Feel free to swap herbs or add spices for variety. Reheat in a hot skillet for best crispiness.