Zesty Parmesan Crusted Veggie Fritters

Veggie fritters have surged in popularity within contemporary cuisine, embodying a delightful blend of health and flavor that appeals to a wide range of palates. These versatile little bites are not only easy to prepare but also provide an innovative way to incorporate more vegetables into your diet. Among the myriad of veggie fritter recipes, the Zesty Parmesan Crusted Veggie Fritters stand out as a particularly delectable option. With their crunchy exterior and flavorful filling, they are perfect for any occasion—whether as a scrumptious appetizer at a dinner party, a wholesome snack for the family, or even as a main dish paired with a fresh salad.

Discover the delicious world of Zesty Parmesan Crusted Veggie Fritters, a perfect way to enjoy more vegetables while indulging in flavor! These crunchy bites feature a delightful mix of zucchini, carrots, bell peppers, and a crispy Parmesan crust. Ideal for appetizers, snacks, or main dishes, they're easy to customize with your favorite veggies and herbs. Enjoy a nutritious meal option that's both tasty and satisfying, great for the whole family!

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Ingredients

2 cups grated zucchini (excess moisture squeezed out)

1 cup grated carrots

1 cup finely chopped bell peppers (any color)

1/2 cup finely chopped green onions

1/2 cup corn kernels (fresh, frozen, or canned)

1/2 cup all-purpose flour (or gluten-free flour, if desired)

1/2 cup grated Parmesan cheese

2 large eggs

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

1/4 cup fresh parsley or cilantro (chopped, optional)

Olive oil for frying

Optional: lemon wedges for serving

Instructions

Prep the Veggies: In a large mixing bowl, combine the grated zucchini, grated carrots, chopped bell peppers, corn, and green onions. Make sure to squeeze out any excess moisture from the zucchini to prevent sogginess.

Mix Dry Ingredients: Add the flour, Parmesan cheese, garlic powder, onion powder, paprika, and a pinch of salt and pepper to the veggie mixture. Stir well to combine all the dry ingredients with the vegetables.

Add Eggs: Crack the eggs into the bowl and mix thoroughly until everything is well-incorporated and slightly sticky.

Form Fritters: Using your hands, scoop out a handful of the mixture and form small patties (about 2-3 inches in diameter). Place them on a plate lined with parchment paper.

Heat the Oil: In a large skillet, heat about 1/4 inch of olive oil over medium heat. Make sure the oil is hot, but not smoking.

Fry the Fritters: Carefully add the fritters to the skillet, being sure not to overcrowd the pan. Fry them for about 3-4 minutes on each side or until they are golden brown and crispy.

Drain: Once cooked, transfer the fritters to a paper towel-lined plate to drain any excess oil.

Serve: Serve the fritters warm with lemon wedges on the side for an extra zesty kick. They pair beautifully with a yogurt sauce or a zesty dipping sauce.

Prep Time, Total Time, Servings: 20 minutes | 30 minutes | 4-6 servings