Vegetable Fritters Recipe

Mix dry ingredients

In a large bowl whisk together the all-purpose flour, baking powder, 1 tsp salt and 1/2 tsp black pepper until evenly combined.

Combine wet ingredients

In a separate bowl beat the eggs, then whisk in the 1/2 cup milk and the optional grated Parmesan until smooth.

Pour the wet mixture into the dry ingredients and stir gently until just combined into a thick batter. Do not overmix — a few small lumps are fine.

Prepare vegetables

If you haven't already, grate the carrot and zucchini. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible (this prevents soggy fritters).

Add the grated carrot, squeezed zucchini, corn kernels, diced bell pepper, sliced green onions and chopped parsley to the batter. Also add 1/2 tsp garlic powder and 1/2 tsp smoked paprika to the mixture. Stir until vegetables are evenly distributed through the batter.

Taste a small raw bit of batter (optional) and adjust seasoning if necessary by adding a pinch more salt or pepper.

Heat oil

Pour about 1/4 to 1/2 cup vegetable oil into a large nonstick skillet to reach approximately 1/8 to 1/4 inch depth. Heat over medium heat until shimmering but not smoking (about 325–350°F / 160–175°C).

With a spoon or small ice cream scoop, drop heaping tablespoons (about 2 Tbs batter each) into the hot oil, flattening slightly with the back of the spoon to form 2.5–3 inch discs. Do not overcrowd the pan — fry in batches to maintain temperature.

Cook the fritters until golden brown on the bottom, about 3–4 minutes, then carefully flip and cook the other side another 3–4 minutes until cooked through and crisp. Reduce heat if they brown too quickly.

Use a slotted spatula to transfer cooked fritters to a wire rack set over a baking sheet or to a plate lined with paper towels to drain excess oil. Keep finished fritters warm in a 200°F (95°C) oven while you cook remaining batches.

Taste one and adjust finishing salt if needed. Serve warm.

Make the sauce

Whisk together 1/2 cup Greek yogurt or sour cream with 1 tablespoon lemon juice, 1 teaspoon hot sauce and 1/4 teaspoon salt until smooth. Taste and adjust lemon or salt to preference. Refrigerate until ready to serve.

Serve the sauce alongside the warm fritters for dipping.