Crispy Vegetable Fritters are my go-to recipe when I want to make something quick and tasty. I learned this recipe during my college days, and it’s been a hit at every gathering since then. The mix of vegetables, coated in a spiced batter and fried until golden, creates the perfect balance of textures and flavors.
About the Recipe
This recipe turns simple vegetables into crispy, flavorful bites that everyone loves. The combination of Indian and Asian flavors – from chaat masala to soya sauce – creates an exciting taste profile. It’s a great way to get kids to eat their vegetables, and the fritters stay crispy for hours.
Why You’ll Love This Recipe
– Ready in just 30 minutes
– Uses basic pantry ingredients
– Perfect for using leftover vegetables
– Crispy outside, soft inside
– Great make-ahead snack
– Kid-friendly
– Can be customized with different vegetables
Image is only for illustration purpose and may not be that of the actual recipe
Cooking Tips
– Cut vegetables into similar sizes for even cooking
– Make sure the oil is hot but not smoking
– Don’t overcrowd the pan while frying
– Pat vegetables dry before mixing with batter
– Test one fritter first to check seasoning
Serving and Storing Suggestions
Serves 4-6 people. Serve hot with mint chutney or ketchup. Store in an airtight container for up to 2 days. Reheat in a preheated oven at 350°F for 5 minutes to restore crispiness.
Similar Recipes
- Corn and Cheese Fritters
- Onion Bhaji
- Zucchini Pakoras
- Mixed Vegetable Tempura
Nutrient Benefits
These fritters pack a nutritional punch with various vegetables providing different vitamins and minerals. Broccoli offers vitamin C, carrots provide beta-carotene, and potatoes add fiber and potassium. The mix of vegetables ensures a good range of nutrients.
Crispy Vegetable Fritters
Ingredients
- 1 cup Mixed Vegetables (Broccoli, Cauliflower, Baby corn, Cabbage, Carrot, Potato, Capsicum)
- 1 1/2 tbsp Red Chilli Paste
- 1 tsp Vinegar
- 1 tsp Soya Sauce
- 2 tsp Tomato Sauce
- 1/2 tsp Pepper Powder
- 4 tbsp Corn Flour
- 2 tbsp Maida Flour
- 1 tsp Ginger Garlic Paste
- 1/4 tsp Chaat Masala Powder
- Oil (as required)
- Salt to taste
Instructions
- Slit the vegetables in the center, lengthwise.
- Take a wide vessel, add the vegetables, red chilli paste, vinegar, soya sauce, tomato sauce, pepper powder, corn flour, maida flour, ginger garlic paste and salt.
- Mix well by sprinkling water.
- The dough should be thick and not watery.
- To a pan, heat oil in medium flame.
- When the oil is heated up, drop small lump of dough little by little and fry till golden brown.
- Serve hot by sprinkling chaat masala powder on top.
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Frequently Asked Questions
Can I bake these fritters instead of frying?
Yes, you can bake them at 400°F for 15-20 minutes, flipping halfway. They won’t be as crispy as fried ones but will still taste good. Spray or brush with oil before baking for better results.
Can I prepare the batter in advance?
The batter can be made up to 2 hours ahead and kept in the fridge. Any longer might make it too wet as vegetables release water.
How do I keep the fritters crispy?
Place them on a wire rack after frying instead of paper towels. This allows air to circulate and prevents them from getting soggy.
Can I freeze these fritters?
Yes, freeze them after cooling completely. Layer with parchment paper in an airtight container. Reheat in the oven at 350°F for 10 minutes.
What other vegetables can I use?
Any firm vegetables work well. Try sweet potatoes, green beans, peas, or corn. Just make sure to cut them in similar sizes and remove excess moisture.
