Ingredients
Equipment
Method
Step‑by‑Step Instructions for Vegetable Fritters
- In a large bowl, whisk together all-purpose flour, baking powder, salt, and black pepper until combined.
- In a separate bowl, whisk together egg, milk, and olive oil until smooth.
- Gradually pour the wet mixture into the dry ingredients, folding gently until just combined.
- Fold in minced garlic and red pepper flakes if using.
- Chop onion and bell pepper finely. Grate carrot and zucchini.
- Carefully fold the chopped vegetables and parsley into the batter.
- Heat vegetable oil in a skillet over medium heat.
- Drop spoonfuls of batter into the hot oil; cook for 3-4 minutes until golden.
- Flip fritters carefully and cook for another 3-4 minutes.
- Remove fritters from oil and drain on paper towels.
- Continue frying the remaining batter in batches.
- Serve warm with dipping sauce.
Nutrition
Notes
Store leftover fritters in an airtight container for up to 2 days in the fridge or freeze for up to 3 months. Reheat in a skillet to retain crispiness.