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Baked Vegetable Fritters

These baked vegetable fritters are crispy on the outside and tender inside, made by mixing grated vegetables like zucchini, carrots, and onion with eggs and flour. Baked until golden and crunchy, they offer a satisfying vegetarian alternative to fried snacks with a light, wholesome texture. Perfect for lazy weekends or quick brunches, they come together with simple, pantry-friendly ingredients.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Vegetarian
Calories: 150
Ingredients Equipment Method

Ingredients
  

  • 1 cup zucchini finely grated
  • 1 cup carrots finely grated
  • ½ cup onion finely grated
  • 1 egg beaten
  • ½ cup all-purpose flour adjust if batter is too loose or dry
  • 1 tablespoon fresh parsley chopped
  • to taste salt and pepper adjust to preference
  • 1 tablespoon olive oil for brushing

Equipment

  • Baking sheet
  • Parchment paper or silicone mat
  • Grater
  • Mixing bowl
  • Spoon or scoop

Method
 

  1. Start by preheating your oven to 200°C (390°F) and lining a baking sheet with parchment paper or a silicone mat to prevent sticking.
  2. Grate the zucchini, carrots, and onion finely, then transfer them to a clean kitchen towel or paper towels and squeeze out as much excess moisture as you can. This step helps the fritters stay crispy and prevents sogginess.
  3. In a large mixing bowl, combine the grated vegetables with the beaten egg, flour, chopped parsley, and a pinch of salt and pepper. Mix everything thoroughly until the mixture is well combined and holds together when pressed.
  4. Using a tablespoon or small scoop, portion out the mixture onto the prepared baking sheet. Gently flatten each mound with the back of the spoon or your fingers to form small, even patties about 1.5 cm thick.
  5. Brush the tops of each fritter lightly with olive oil to help them turn golden and crispy during baking.
  6. Bake in the oven for 20–25 minutes, turning the sheet halfway through to promote even browning. The fritters should turn a beautiful golden brown and smell toasty around the edges.
  7. If you want extra crispiness, switch to broil mode for the last 2–3 minutes, keeping a close eye to prevent burning. The tops should be crispy and fragrant.
  8. Remove the fritters from the oven and let them rest for 5 minutes on a cooling rack. This helps them firm up and stay crispy when served.
  9. Serve the baked vegetable fritters warm, perhaps with a dollop of yogurt or a squeeze of lemon for added flavor and freshness.