Cheesy Vegetable Fritters

Prepare the Veggies
In a large mixing bowl, combine the grated carrot, chopped onion, bell pepper, and parsley. Toss lightly to blend.

Mix the Base
Add the shredded cheese, eggs, salt, pepper, and baking powder. Stir well until everything is evenly coated.

Add the Flour
Gradually add the flour, mixing until a thick batter forms. It should hold together but not be too dry.

Heat the Oil
In a deep skillet or frying pan, heat about 1 inch of oil over medium heat. Drop a small spoonful of batter in to test—it should sizzle immediately.

Fry the Fritters
Drop spoonfuls of batter into the hot oil, flattening slightly. Fry in batches for 2–3 minutes per side until golden and crispy.

Drain and Serve
Remove the fritters and place them on paper towels to drain excess oil. Serve warm with your favorite dipping sauce.

Time & Yield

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yields: About 18–20 fritters

Tips & Variations

Add zucchini or corn for an extra veggie boost.

Use feta or pepper jack for bold flavor.

For a healthier version, pan-fry with minimal oil or bake at 200°C (400°F) until golden.

Serve with yogurt dip, ranch, or spicy ketchup.

Storage & Reheating

Fridge: Store in an airtight container for up to 3 days.

Reheat: Warm in the oven at 180°C (350°F) for 5–7 minutes to regain crispness.

Freezer: Freeze after frying. Reheat directly from frozen.

Tools You’ll Need

Large mixing bowl

Grater

Frying pan or skillet

Slotted spoon

Paper towels