Ibarra's Parcel Vegetable Fritters Recipe

Prepare dry mix

In a large bowl whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper until evenly combined.

Combine wet ingredients

In a separate bowl beat the eggs lightly, then whisk in the milk and 2 tablespoons of the vegetable oil until smooth.

Pour the wet mixture into the dry mix and stir until just combined. The batter should be thick but spoonable; if too stiff add up to 1–2 tablespoons more milk. Set batter aside while you prepare the vegetables.

Prepare vegetables

If you haven't already, grate the zucchini and squeeze out excess liquid in a clean towel or fine sieve until relatively dry (this prevents a soggy fritter). Grate the carrot, dice the red pepper, slice the green onion, and thaw and drain the corn. Mash the small cooked potato until smooth.

Sauté aromatics (optional but recommended)

Heat a tablespoon of vegetable oil in a skillet over medium heat. Add the minced garlic and cook 20–30 seconds until fragrant. Add the red bell pepper and corn and cook 2–3 minutes until softened. Remove from heat and let cool slightly.

Combine filling

In a large bowl combine the squeezed zucchini, grated carrot, mashed potato, sautéed pepper & corn, green onion, chopped cilantro or parsley, cumin, smoked paprika, red pepper flakes, and 1/2 teaspoon salt. Stir until evenly distributed. Taste and adjust seasoning if needed.

Fold the vegetable filling into the prepared batter, mixing until the vegetables are well coated. If using optional cheese, fold it in now.

Heat pan

Set a large nonstick or cast-iron skillet over medium heat and add the remaining vegetable oil (about 2–3 tablespoons) to coat the surface.

Pan-fry fritters

Spoon portions (about 2 tablespoons to 1/4 cup each depending on your preferred size) of the batter-vegetable mixture into the hot skillet, flattening slightly with the back of the spoon to form parcels or small patties. Leave space between fritters. Cook for 3–4 minutes until the underside is golden and crisp, then flip carefully and cook another 3–4 minutes until cooked through and nicely browned. Adjust heat as needed to avoid burning; you may need to lower to medium-low.

Drain and keep warm

Transfer finished fritters to a wire rack set over a baking sheet or to a plate lined with paper towels to drain briefly. Keep in a warm oven (about 200°F / 90°C) if making batches so they stay crisp.

Serve

Serve the Parcel Vegetable Fritters hot with lime or lemon wedges and salsa or hot sauce on the side. Optionally sprinkle with extra crumbly cheese and chopped herbs.