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Crispy Vegetable Mini Fritters

These mini fritters are quick, savory bites made by frying chopped leftover vegetables until golden and crispy. The batter, made with flour, eggs, and herbs, binds the vegetables into tender, crunchy fritters that are perfect for snacking or as a side dish. Their appealing golden exterior and crisp texture make them a comforting, satisfying treat.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup all-purpose flour for binding and crispiness
  • 1 large egg to bind the mixture
  • 1 cup chopped leftover vegetables carrots, zucchini, onions, or your choice
  • 1 tablespoon fresh parsley finely chopped, for freshness
  • 1/2 teaspoon paprika for a smoky touch
  • to taste salt and black pepper adjust seasonings as needed
  • 2 tablespoons neutral oil for frying
  • 1 tablespoon lemon juice brightens the flavor

Equipment

  • Large mixing bowl
  • Frying pan or skillet
  • Spatula
  • Paper towels
  • Measuring cups and spoons

Method
 

  1. Chop your leftover vegetables into small, uniform pieces about 1 cm (0.4 inch) to ensure even cooking and crispness.
  2. In a large mixing bowl, whisk the egg until smooth, then add the chopped vegetables, flour, chopped parsley, paprika, salt, and pepper. Stir everything together until well combined; the mixture should hold together when pressed but not be too stiff.
  3. If the batter feels too loose, sprinkle in a little more flour to achieve a slightly thicker consistency. If it’s too thick, add a teaspoon of water or milk to loosen it up.
  4. Heat about two tablespoons of neutral oil in a frying pan over medium heat until shimmering and hot, around 180°C (356°F). You can test the temperature by dropping a small spoonful of batter; it should sizzle immediately.
  5. Spoon small dollops of batter—about one tablespoon each—into the hot oil. Gently flatten each with the back of your spatula to form mini pancakes. Be careful not to overcrowd the pan.
  6. Cook the fritters for 2–3 minutes on each side, until they turn a deep golden brown and crispy on the edges. You’ll hear a gentle crackling as they fry and smell toasty and savory.
  7. Use a spatula to flip each fritter carefully and cook the other side until equally crispy and golden. Adjust the heat if they brown too quickly or too slowly.
  8. Remove the cooked fritters with a slotted spoon and place them on paper towels to drain excess oil. Let them rest for a minute to crisp up further.
  9. Finish by squeezing fresh lemon juice over the hot fritters for brightness and serve immediately while crispy. Garnish with extra herbs if desired.

Notes

For extra flavor, sprinkle with a little grated cheese or serve with a dollop of yogurt. To make vegan, replace the egg with mashed potatoes or a flaxseed slurry.