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.
4.80 from 105 votes
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings 6 to 8 fritters
Course Appetizer
Cuisine American


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


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


  • Make it vegetarian: Look for vegetarian parmesan that does not contain animal rennet, instead microbial/vegetarian rennet. 

Nutrition Facts

Serves: 6 to 8 fritters
Calories 184kcal (9%)Carbohydrates 14g (5%)Protein 10g (20%)Fat 10g (15%)Saturated Fat 3g (15%)Polyunsaturated Fat 2gMonounsaturated Fat 4gCholesterol 41mg (14%)Sodium 434mg (18%)Potassium 305mg (9%)Fiber 3g (12%)Sugar 2g (2%)Vitamin A 3850IU (77%)Vitamin C 35.5mg (43%)Calcium 210mg (21%)Iron 0.9mg (5%)

Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.

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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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Reader Interactions

64 Comments Leave a comment or review

    • Jessica Gavin says

      Hi Judi- I haven’t tried that method, but it could definitely work. Maybe you can fry a few in a nonstick pan with a little bit of cooking spray if you want to use less oil?

        • Jessica Gavin says

          Thanks for your feedback Poppy! You should definitely use whole fats and oil like butter or vegetable oil like this recipe, for your nonstick pan.

        • GGG says

          I use non-stick spray in my non stick pans all the time…What is the issue…..I am missing something….hmmmm

          • Jessica Gavin says

            Hi there! I think the problem that could happen with the prolonged use of cooking spray begins to create a sticky film from soy lecithin on the sides of the pan over time that is difficult to remove with normal washing.

    • Jessica Gavin says

      Hi Anna- I would think you could freeze them after you pan fry, then reheat in the oven. I would broil them on a baking sheet in the center of the oven and flip over once the first side gets warm.

  1. Nicole says

    Thank you; this is so delicious! My daughter’s been a vegetarian for a year now and is only 13. I’m always trying to find tasty foods packed with vegetables. This is so yummy!

    • Jessica Gavin says

      Hi Rachelle- Yes, I think you can take out the cheese, or perhaps use a grated vegan cheese? The cheese just adds a little more flavor, however the egg and flour is what is really helping the fritters stay together.

  2. Blair says

    Hi! This looks so good! I am a little confused on the calories. I am so glad you added that though bc a lot of people dont and I am always wanting to see that! Is it 81 calories for 6-8 fritters? Or is the 81 calories per fritter? Thanks!

    • Jessica Gavin says

      Hi Melissa, I think I have some suggestions for you:
      Shrimp Pasta, Salmon and vegetables, or Spiced Lemon Chicken.

      Let me know if you have any questions 🙂

  3. Mike says

    These vegetables fritters are AMAZING! Just made them and ate all of them myself. Dip is great as well. Thinking about making more!! You have to try these…easy to make and better to eat.

  4. Kellcey says

    Hi Jessica,

    These look amazing. I am currently doing a paleo diet and I’m wondering if these could work with it. Do you have any suggestions for substitutes for the wheat flour? Also, do you think that unsweetened almond milk would be a good substitute for the yogurt in the avocado cream sauce? Thank you 🙂


    • Jessica Gavin says

      Hi Kellcey- Thank you for your comment! You can use almond flour or coconut flour as a substitution to make the fritters paleo friendly. I would recommend using a dairy free yogurt like soy, almond or coconut, or use can use coconut cream and a little bit of lemon juice. I would use a little less to start as non dairy yogurts may not be as thick as the greek style yogurt. Please let me know how they turn out!

    • Jessica Gavin says

      Hi Nikita! Yes! To make a flaxseed “egg” simply combine 1 tablespoon of ground flaxseed with 3 tablespoons water. Allow to sit for at least 5 minutes and you will see the flaxseed thicken into a mixture that has a similar texture to egg whites. Add this to the fritter mix 🙂

  5. Patricia Donnellan says

    These are so good! I had made a few batches of zucchini carrot bread and had zucchini and carrot already cut up so this recipe came at a perfect time. Thank you so much!

  6. Judy Caywood says

    Hi Jessica,

    Lovely. I hope to share this on FITera tomorrow. I showed this to my husband 3 days ago and he said wow. Then today he said aren’t you going to make those veggie fritters. LOL

    Take care, you are the best!

  7. Chun says

    Saw this recipe on Fb a few weeks ago and today I finally decided to give it a try. I didn’t have zucchini so I used red bell peppers instead and oh my they turned out so delicious. Even my 2 year old son who is such a picky eater, loved it. Thanks for sharing this recipe!

    • Jessica Gavin says

      Hi Tina- if you use fine breadcrumbs I think it could work! Please let me know how they turn out if you give it a try.

  8. Rashmi shukla says

    Hi,What can i use instead of egg in this receipe.My son is allergic to flaxseeds and egg.
    Thanks for sharing the recipe.

    • Jessica Gavin says

      Hi Rashmi- I’m thinking maybe some mashed avocado would be a good egg replacer. Let me know how it goes!

  9. shailini sisodia says

    The fritters look good, but, so fed up ( pun intended!) of sloppy writing – it’s not ” cool and creamy sauce compliment” – the word you want is “complement”!
    Also, please do not boil your veggies and then toss out the water – arghh! You are throwing out all the vitamins! So, far less than 4 cups – just enough so that the veggies get cooked and there is no water left to throw out. That, or just steam them. But please, please, don’t ruin the nutrition!

  10. Nancy says

    I was wondering if I could prep and freeze vegetables ahead of time. I don’t get to the store a lot and hate it when I don’t have fresh vegetables when I need them.

  11. 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!

      • AS says


        Is it possible to make the mixture earlier in the day to fry up fresh at dinner?

        Thinking reheating will make them a bit soggy?

        Thank you

  12. 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.

  13. Alice says

    Hey, just wanted to let VEGGIES know that parmesan is NOT vegetarian. It contains animal rennet so be careful!

  14. Lynnbo says

    This has become my go-to veggie fritter recipe! I’ve been using broccoli and carrots and whatever other veggies I happen to have in the fridge and they always turn out great! Next time I’m going to double the recipe so we have enough for main course for me and my husband! Thanks for the recipe!

    • Jessica Gavin says

      You can make a flax egg. Combine 1 tablespoon ground flaxseeds and 3 tablespoons cool. Stir and let sit for 10 minutes until thickened. It helps with binding the mixture together.

  15. Sue says

    Absolutely excellent! For when you are eating all your vegetables and yet craving a little something fried.

    Thank you, Jessica! I really like so many of your recipes and the explanations as well.

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