Party Snack? Quick and Crispy Vegetable Fritters

CategoryCooking MethodTagsDifficultyBeginner
Yields1 ServingPrep Time10 minsCook Time10 mins
Yields1 ServingPrep Time10 minsCook Time10 mins

In a way, you can trick yourself into thinking you’re eating healthy by popping more of these delicious, crisp veggie fritters in your mouth – after all, it’s made of lots of veggies. We won’t tell. These fritters are great to fry up if you’re looking to make a quick snack for potlucks. The secret to a veggie fritter that holds together, doesn’t break apart and has that mouthwatering crunch is a formula of Veggies + Spices + Cheese + Binding Agent (like flour and eggs). So, this recipe obviously has all of it.

Using a food processor to chop down your large-size vegetables into fritter-friendly pieces will also help. Don’t go too hard on the processor though, we don’t want crumbs for the fritters.

Another thing – while baking the fritters may seem like a more wholesome choice, frying is the better option. Frying ensures you’ll get that extra-crispy exterior, which is the sign of a great fritter. Plus, these are shallow-fried, rather than deep-fried, in just a couple of tablespoons of oil, so don’t feel too guilty.


 200 g broccoli
 500 g zucchini
 300 g carrots
 100 g yellow onion, diced and sautéed
 70 g corn kernels
 5 eggs, beaten
 2 tsp salt
 ½ tsp black pepper
 60 g breadcrumbs
 60 g plain flour
 ½ tsp baking powder
 90 g parmesan cheese, grated
 2 tbsp vegetable oil



Using the Kenwood Food Processor with the grater attachment, grate broccoli and carrots together. Remove from food processor and grate zucchini.


Toss grated zucchini with 1 tsp salt and place a fine mesh strainer. Place a bowl/plate over the zucchini to weigh it down. Let it sit for at least 30 minutes to an hour to remove excess water.


Transfer zucchini into a clean kitchen towel and squeeze excess water. Set aside.


In a large bowl, mix flour, baking powder, breadcrumbs, remaining salt, black pepper and parmesan cheese. Add grated vegetables, yellow onions and corn kernels. Ensure that everything is well combined with the flour mixture. Add eggs and mix well.


In a pan on medium-high heat, heat 1 Tbsp vegetable oil and swirl to coat pan. Scoop mixture using a ladle or large spoon and place into pan. Flatten out to form a patty.


Let it cook for 3 to 4 minutes on each sides until cooked through and golden brown. Turn down heat if patties are browning too quickly.


Remove from pan and place on a paper towel lined plate/baking tray. Repeat with remaining mixture. Serve with your favourite dipping sauce – Thai sweet chili, mayonnaise or sour cream works well.

This recipe uses Food Processors

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