Crispy Vegetable Fritters

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These crispy vegetable fritters are packed with broccoli, carrots, and zucchini. Dip each delicious appetizer fritter into the creamy avocado yogurt sauce.

Crispy Vegetable Fritters

I feel like vegetables never get enough praise, so today I’m going to let them shine! As a food scientist, it still amazes me how healthy, and wholesome food can nourish our bodies. You know I love my sweet desserts, but today it’s all about carrots, broccoli, and zucchini. We’re going to combine them for crispy, golden brown, and super delicious vegetable fritters!

When these little guys are hot right out of the pan, you’re going to be tempted to eat them immediately. Before you eat all of these crunchy vegetable fritters straight out of the pan, I recommend whipping up a super creamy avocado yogurt sauce so you can dip and bite, then dip and taste again and again…

Fresh mixed smooth avocado yogurt dipping sauce

Good ole fashion Plain Greek yogurt is an excellent way to add creaminess to a homemade dipping sauce. It has the flavor similar to sour cream, but with less fat and higher protein. A nice healthier alternative without the sacrifice in flavor.

I used my trusty ruby red blender to create a super smooth avocado yogurt sauce. Then I stirred in some fresh chopped dill and chives to add an earthy and sweet flavor to the sauce. This cool and creamy sauce is a nice complement to those warm crispy vegetable fritters. You’ll want to make sure you made enough because you’re going to want to dip each bite.

Vegetable patties served with avocado dipping sauce

Making these vegetable fritter appetizers are pretty straightforward. This working mom has no shame in buying pre-shredded carrots and broccoli slaw (broccoli stems cut into matchstick pieces). It certainly saved me time from peeling and chopping so I could start devouring each fritter a little bit sooner!

Fork holding half of a vegetable fritter

Each fritter is packed with flavor since the vegetables are pretty neutral in taste. I wanted to add some bold spices to the mix. Hello, cumin, chili pepper, garlic, and green onions. These add nice savory spices to the fritters. Now with a little Parmesan cheese, it all comes together into one happy patty.

You can use any flour you like to bind the fritters together and add a crispy texture. I’ve tried both all-purpose flour and white whole wheat flour. I found the fritters to be slightly more lite and crispy with the all-purpose flour. However, if you’re looking to add whole grain flour to the dish, whole wheat, and white whole wheat are excellent alternatives.

Dipping vegetable fritter into a homemade avocado yogurt sauce

The garden goddesses are smiling with each bite of vegetable fritter. I made these as a side dish for dinner, and I couldn’t stop eating them! This is certainly a quick vegetable packed and a super yummy dish that you can make any day of the week.

More appetizer recipes

How do I achieve crispy vegetable fritters using a stainless steel pan?

Start by preheating your pan on low heat for one or two minutes before adding foods. Pour in 1 tablespoon of cold oil or enough to cover the bottom of the surface. It’s best to use medium heat for pan-frying the vegetable fritters as high heat will cause the surface to brown and harden too quickly. If the sound that food makes on initial contact with the pan is more of a crackle than a sizzle, your heat is too high, and sticking may occur. Allow the fritters to fry without moving them for about 3 to 4 minutes on each side. The natural sugars in the fritter will caramelize on the cooking surface, so you can easily lift the fritters off the pan. Check out this post on how to clean stainless steel pans for more tips!

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Crispy Vegetable Fritters with Dipping Sauce

These crispy vegetable fritters are packed with broccoli, carrots, and zucchini. Dip each delicious appetizer fritter into the creamy avocado yogurt sauce.
Pin Print Review
4.26 from 59 votes
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings 6 to 8 fritters
Course Appetizer
Cuisine American

Ingredients

Vegetable Fritters

  • 4 cups water
  • 1 cup broccoli, stems, matchstick-cut (or pre-cut broccoli slaw)
  • 1 cup carrots, matchstick-cut
  • 1 cup zucchini, matchstick-cut
  • ½ cup all-purpose flour, or white whole wheat flour
  • cup parmesan cheese
  • ½ teaspoon kosher salt
  • teaspoon black pepper
  • 1 teaspoon cumin, ground
  • ¼ teaspoon garlic salt
  • teaspoon chili powder, ground
  • 3 tablespoons green onions, thinly sliced
  • 1 large egg, whisked
  • 2 tablespoons vegetable oil

Avocado Yogurt Sauce

  • ½ cup plain greek yogurt
  • ½ medium avocado, ripen
  • 1 teaspoon dill, chopped fresh
  • 1 teaspoon chives, chopped fresh

Instructions 

Vegetable Fritters

  • Bring 4 cups of water to a boil in a medium-sized saucepan.
  • Cook broccoli, carrots and zucchini for 4 minutes; drain.
  • Pat broccoli mixture dry with paper towels. Roughly chop so that fritter can hold together when formed. Place broccoli mixture and flour in a large bowl and stir to coat.
  • Stir in cheese, salt, pepper, cumin, garlic salt, chili powder, and onions into the broccoli mixture. Stir in the whisked egg until the broccoli mixture is evenly combined.
  • Heat a large nonstick skillet over medium heat. Add oil and swirl to coat.
  • Form ¼ cup of the broccoli mixture by hand into a ball.
  • Add ball into a pan and flatten slightly with a spatula; cook 3 to 4 fritters at a time. Cook each fritter 4 minutes on each side or until golden brown.
  • Transfer to a plate with a paper towel to soak up the excess oil. Repeat procedure for the rest of the fritters.

Avocado Yogurt Sauce

  • In a blender, combine yogurt, avocado, dill and chives in a small bowl. Serve yogurt mixture with fritters.

Recipe Video

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Nutrition Facts
Crispy Vegetable Fritters with Dipping Sauce
Amount Per Serving
Calories 184 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g15%
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 41mg14%
Sodium 434mg18%
Potassium 305mg9%
Carbohydrates 14g5%
Fiber 3g12%
Sugar 2g2%
Protein 10g20%
Vitamin A 3850IU77%
Vitamin C 35.5mg43%
Calcium 210mg21%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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50 Comments Leave a comment or review

  1. Christelle says

    Hi Jessica!
    I was wondering if I can make these a day ahead? If so, how would you suggest they be stored and reheated ? Thanks!

    • Jessica Gavin says

      Hi Cristelle- You can make these ahead of time. I would let them cool down completely then refrigerate in an airtight container. You can reheat them in the microwave in 15 to 30 seconds intervals until warmed through. Or you can bake them at 375ºF until warm and lightly crisp. Let me know how it goes!

  2. Rhonnie says

    These are delicious! I substituted red/yellow/orange peppers for the broccoli and used almond flour. An excellent addition and we ate them as a main course. Loved the dipping sauce. Perfect for the fritters.

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