2. Mix the Batter
-
In a large bowl, combine the vegetables, cheese, and parsley.
-
Add the eggs and stir to coat.
-
Fold in the flour, baking powder, salt, and pepper.
-
Mix until a sticky, thick batter forms.
3. Fry the Fritters
-
Heat oil in a frying pan over medium-high heat.
-
Scoop batter with a spoon and carefully drop into hot oil.
-
Fry for 2–3 minutes on each side until golden brown.
-
Transfer to paper towels or a wire rack.
Optional: Air Fryer Version
-
Preheat air fryer to 375°F (190°C).
-
Spray fritters with a light coat of oil.
-
Air fry for 10–12 minutes, flipping halfway.
Time & Yield
-
Prep time: 10 minutes
-
Cook time: 10 minutes
-
Total time: ~20 minutes
-
Yields: 16–20 fritters (depending on size)
Tips & Variations
-
Add ½ cup grated zucchini (squeeze out water first)
-
Add 1 tsp curry powder or smoked paprika for flavor depth
-
Use corn kernels or peas for added texture
-
Replace flour with almond flour or chickpea flour for a gluten-free option
-
Pair with a garlic yogurt dip or sweet chili sauce
Storage & Reheating
-
Fridge: Store in an airtight container for up to 3 days
-
Freezer: Freeze in layers with parchment paper up to 2 months
-
Reheat: Air fry or oven bake for crispiness
FAQ
Can I bake them instead of frying?
Yes! Bake at 400°F (200°C) for 18–20 minutes, flipping halfway.
Can I make these dairy-free?
Yes, use dairy-free shredded cheese or skip it and add 2 more tablespoons of flour to help bind.
Can I make them ahead of time?
Absolutely. You can prep the batter 1 day in advance and refrigerate until ready to cook.
