Crispy vegetable fritters

Total Time
27 min
9 min
18 min
Fritters are at their crispiest when fresh out of the skillet, but you can prepare them hours ahead and set aside. When ready to serve, transfer the fritters to a foil-lined baking sheet (for easy cleanup) and reheat in a 400°F oven until heated through, 6 to 8 minutes. Place them on a bed of greens like arugula for a light meatless main dish. Or to serve these fritters as hors d’oeuvres, cook up heaping tablespoon measures of the batter, making about 18 small fritters. Arrange them on a serving tray and top each fritter with a little sour cream and a sprinkling of snipped fresh chives.


Uncooked red potato(es)

4 oz, peeled

Uncooked zucchini

1 small

Uncooked carrot(s)

1 small, coarsely grated

Uncooked scallion(s)

1 medium, finely chopped

Egg white(s)

1 large

All-purpose flour

1 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp

Canola oil

1 Tbsp


  1. Put the potato in a saucepan with boiling water to cover. Cook about 6 minutes; drain. Cover with cold water to cool.
  2. Meanwhile, coarsely grate the zucchini onto a double layer of paper towels; spread the zucchini out and let stand 3 minutes to drain. Combine the zucchini with the carrot, scallion, egg white, flour, salt, and pepper in a large bowl. Drain the potato, pat dry, then coarsely grate over the zucchini mixture.
  3. Heat the oil on a large nonstick griddle or in a large nonstick skillet. Drop the batter onto the griddle by 1/4-cup measures, making a total of 6 fritters. Cook until golden, about 3 minutes on each side. Yields 3 fritters per serving.