Cheesy Vegetable Fritters Recipe

These fritters are a delicious and fun way to sneak in some extra veggies! They’re perfect for a quick and easy lunch, appetizer, or side dish.


  • 2 large zucchini, shredded (about 4 cups)
  • 3 small carrots, shredded (about 1 cup)
  • 1/2 medium red onion, finely chopped (about 1/2 cup)
  • 1/2 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 2 large eggs, lightly beaten
  • 1 cup shredded mozzarella cheese
  • Salt and freshly ground black pepper, to taste
  • Oil for frying


  1. Prepare the vegetables: Shred the zucchini and carrots using a box grater or food processor. Place the shredded vegetables in a colander and sprinkle with a generous amount of salt. Let them sit for 10 minutes, then squeeze out any excess moisture with a clean kitchen towel. This will help prevent the fritters from becoming greasy.
  2. Mix the dry ingredients: In a large bowl, whisk together the flour, garlic powder, onion powder, and Italian seasoning.
  3. Combine everything: Add the shredded vegetables, beaten eggs, mozzarella cheese, and salt and pepper to the dry ingredients. Mix well until everything is evenly combined.
  4. Cook the fritters: Heat a thin layer of oil in a large skillet over medium heat. Once hot, scoop out 1/4 cup portions of the fritter mixture and gently flatten them into patties with a spoon. Cook the fritters for 3-4 minutes per side, or until golden brown and crispy.
  5. Serve: Drain the cooked fritters on paper towels to remove any excess oil. Serve immediately with your favorite dipping sauce, like marinara sauce, ranch dressing, or a simple yogurt dip.

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