These Crispy Veggie Fritters are light, golden bites packed with fresh vegetables like zucchini, carrots, leeks, and broccoli. Made with a simple yeast batter that’s left to rise before frying, they’re airy inside and crunchy on the outside. Perfect as an appetizer, snack, or aperitivo dish, these fritters are delicious served with your favorite dipping sauce.
What Are Veggie Fritters?
Veggie fritters are savory fried bites made from a yeast batter mixed with grated vegetables, then deep-fried until golden. Unlike simple vegetable pancakes, this version uses yeast and sparkling water for a light, airy texture similar to Italian-style fritters (frittelle di verdure).
Why Everyone Will Love This Recipe
- Crispy outside, fluffy inside thanks to the yeast batter.
- A great way to enjoy seasonal vegetables.
- Easy to make with simple ingredients.
- Perfect for parties, picnics, or as a vegetarian side dish.
- Naturally vegetarian and kid-approved.
Cooking Tips
- Use cold sparkling water to keep the batter airy.
- Allow the batter to rise fully for the fluffiest fritters.
- Fry in hot oil (170–175°C / 340–350°F) for even cooking.
- Grate vegetables finely so they cook quickly inside.
- Serve immediately for the crispiest texture.
Frequently Asked Questions
Can I Bake Veggie Fritters Instead of Frying?
Yes—spoon the batter into muffin tins and bake at 375°F (190°C) for 20–25 minutes.
Can I Use Other Vegetables?
Absolutely—spinach, cauliflower, or bell peppers work well.
Can I Make the Batter in Advance?
Yes—let it rise in the fridge overnight, then fry the next day.
Can I Make Them Gluten-Free?
Yes—use a gluten-free flour blend instead of all-purpose flour.
What Sauces Pair Well?
Garlic yogurt dip, marinara, or aioli make perfect accompaniments.
How to Freeze
Veggie fritters can be frozen for up to 1 month. Let them cool completely, then arrange in a single layer on a baking sheet. Once firm, transfer to freezer bags. Reheat directly from frozen in the oven until hot and crisp.
How to Store
Store leftover veggie fritters in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to restore crispiness.
Ingredients
How To Make Veggie Fritters
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Make the Batter:
In a large bowl, combine flour and dissolved yeast in sparkling water. Mix well, then add egg, salt, and pepper. Stir until smooth.
Make the Batter:
In a large bowl, combine flour and dissolved yeast in sparkling water. Mix well, then add egg, salt, and pepper. Stir until smooth.
Add Vegetables:
Wash, grate, and chop the vegetables. Add them to the batter and mix.
Let It Rise:
Cover the bowl and let the batter rise for about 2 hours, or until doubled.
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Add Vegetables:
Wash, grate, and chop the vegetables. Add them to the batter and mix.
Fry the Fritters:
Heat vegetable oil in a pot. Using two spoons, scoop batter portions into hot oil. Fry until golden brown, about 2–3 minutes.
Drain and Serve:
Transfer fritters to paper towels to remove excess oil. Serve hot with your favorite dip.
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