Cheesy Vegetable Fritters Recipe

These fritters are a delicious way to sneak some extra veggies into your diet. They’re crispy on the outside, cheesy on the inside, and perfect for a snack, appetizer, or light lunch.


  • 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
  • Vegetable oil for frying


  1. Prep 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 to release excess moisture. Squeeze out as much liquid as possible from the vegetables using a paper towel or cheesecloth.
  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, chopped onion, beaten eggs, and shredded cheese to the dry ingredients. Mix well until everything is evenly combined.
  4. Heat the oil: Heat about 1/4 inch of vegetable oil in a large skillet over medium heat.
  5. Cook the fritters: Scoop the batter by 1/4 cupfuls and gently flatten them into patties with your hands. Fry the fritters for 2-3 minutes per side, or until golden brown and crispy.
  6. Drain and serve: Drain the cooked fritters on a paper towel-lined plate. Serve immediately with your favorite dipping sauce, like marinara sauce, ranch dressing, or tzatziki sauce.

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