Plus they keep well, so any leftovers can be used for packed lunches. These apple and potato fritter batter with a quick apple compôte are perfect for celebrating Hanukkah. The success of this dish relies wholly on the attention you pay to the process: the grating, squeezing, gentle mixing, the right temperature for the oil and the right cooking time, nothing too taxing, but nothing can be dismissed. The additional sauce is by no means compulsory but it does work so well.

The BBC is not responsible for the content of external sites. Read about our approach to external linking. Top image: A tall stack of crispy vegetable fritters topped with sour cream and chopped scallions. Bottom image: A top-down view of vegetable fritters on a white plate.

Sneak veggies into any meal with Quick and Crispy Vegetable Fritters that come together in minutes and pair perfectly with a cool dollop of sour cream or yogurt. Vegetable Fritters are hot, crispy, and perfect for topping with a cool dollop of sour cream or yogurt. Best of all, fresh or frozen veggies work great! I’m always on the hunt for fast and flavorful ways to add a veggie component to any meal, from tucking creamy avocado into homemade egg rolls to transforming cauliflower into tater-less tots.

The setup on this one is extra-simple: Shred zucchini and carrots then toss them together with eggs, garlic, scallions and a touch of flour. Scoop the mixture into a hot pan and wait for the crackling to cue you to flip ’em. The veggies soften lightly in the centers of the fritters, while the exteriors get nice and crunchy. Once you remove them from the pan, give them a quick sprinkling of salt while they’re still hot to ensure the seasoning sticks. All that’s left to do is decide on your topping of choice. Looking for more ways to spruce up your veggie side dish spread?

Subscribe to Just a Taste to get new recipes and a weekly newsletter delivered straight to your inbox! Keep the fritter frenzy rollin’ with additional quick and easy veggie-packed recipes. Quick and Crispy Vegetable Fritters Sneak veggies into any meal with Quick and Crispy Vegetable Fritters that come together in minutes and pair perfectly with a cool dollop of sour cream or yogurt. Instructions Place the shredded zucchini in a colander and sprinkle it lightly with salt. Let the zucchini sit for 10 minutes then using your hands, squeeze out as much liquid as possible. Stir the mixture until it is combined. Line a plate with paper towels.

Place a large sauté pan over medium-high heat and add the olive oil. Once the oil is shimmering, scoop 3-tablespoon mounds of the vegetable mixture into the pan, flattening the mounds slightly and spacing them at least 1 inch apart. Cook the fritters for 2 to 3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate, season them with salt and repeat the cooking process with the remaining mixture. Serve the fritters immediately topped with sour cream or yogurt.

Don’t forget to give it a star rating below! Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you’d like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source. Order your copy of The Secret Ingredient Cookbook featuring 125 brand-new family-friendly recipes with surprisingly tasty twists!