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Baked Vegetable Fritters

These baked vegetable fritters are crispy and satisfying, made with fresh zucchini, carrots, and onion that are grated, mixed with flour and eggs, then baked to golden perfection. Their final texture is crunchy on the outside with a tender, veggie-packed interior, perfect for a quick snack or side dish. Baking instead of frying keeps them light and wholesome, highlighting the natural flavors of seasonal produce.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: general
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 2 medium zucchini finely grated and excess moisture squeezed out
  • 2 medium carrots finely grated and excess moisture squeezed out
  • 1 small onion finely chopped or grated
  • 1 cup all-purpose flour
  • 2 eggs beaten
  • 2 tablespoons olive oil plus extra for brushing or spraying
  • 2 tablespoons fresh parsley chopped, optional
  • to taste spices and herbs smoked paprika, salt, pepper, optional

Equipment

  • Oven
  • Baking sheet with parchment or silicone mat
  • Box grater
  • Large mixing bowl
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat your oven to 200°C (390°F) and line a baking sheet with parchment paper or a silicone mat.
  2. Grate the zucchini and carrots using a box grater, then place them in a clean towel or cheesecloth to squeeze out as much excess moisture as possible—this helps keep the fritters crispy.
  3. Finely chop or grate the small onion, then add it to the grated vegetables in a large mixing bowl.
  4. Add the all-purpose flour, beaten eggs, olive oil, chopped parsley, and your favorite spices to the bowl. Mix everything together until well combined and the mixture holds together when pressed.
  5. Scoop about 1/4 cup of the mixture and shape it into a round patty, then place it on the prepared baking sheet. Repeat with the remaining mixture, flattening each fritter slightly with the back of a spatula.
  6. Lightly brush or spray the tops of the fritters with a little olive oil for extra crispness and color.
  7. Bake the fritters in the preheated oven for 20–25 minutes, flipping them carefully halfway through, until they are golden brown and crispy on the edges.
  8. Once baked, remove the fritters from the oven and let them rest on a wire rack for 5 minutes to maintain their crunch.
  9. Serve the crispy vegetable fritters warm, with a squeeze of lemon or your favorite dip for extra flavor.