Veggie Fritters

By Dani Potts | June 19, 2025

Total time: 20 mins, Servings: 4-6

INGREDIENTS

  • 13 medium zucchini
  • 3 medium carrots
  • 2 medium potatoes
  • 1 medium onion
  • 1 cup kale, finely chopped
  • 1 egg (or flax egg* for vegan)
  • 1 ½ cup whole wheat flour
  • 1 teaspoon baking powder
  • 1 Tablespoon salt
  • 1 teaspoon black pepper
  • 1 Tablespoon garlic powder
  • 1 teaspoon smoked paprika

INSTRUCTIONS

  1. Grate the zucchini, carrot, potato, and onion.
  2. Wrap the grated vegetables in a clean kitchen towel and squeeze out as much liquid as possible (work in batches if needed).
  3. Preheat the oven to 425°F
  4. In a large bowl, combine the shredded vegetables, kale, egg, flour, baking powder, salt, pepper, garlic powder, and paprika. Mix until it forms a thick batter that’s easy to shape.
  5. If the batter is too wet, add more flour. If it’s too dry, add a little water. Season to taste.
  6. Shape the batter into patties about ½-inch thick and as wide as desired.
  7. Coat a large baking sheet with olive oil spray and place the patties on it, leaving some space between each one. Lightly spray the tops of the fritters with more olive oil.
  8. Bake uncovered for about 40-60 minutes, flipping halfway through, until the fritters are browned and crispy on both sides.

Credit: https://www.themediterraneandish.com/zucchini-fritters/

BENEFITS

This veggie-packed recipe is a fiber-rich, nutrient-dense way to enjoy seasonal produce. Zucchini, carrots, and potatoes provide a mix of antioxidants, vitamins A and C, and potassium to support heart health and immunity. Kale adds an extra boost of iron and vitamin K, while whole wheat flour offers complex carbohydrates and fiber for steady energy. The egg (or flax egg) binds it all together while contributing protein and healthy fats. Seasoned with anti-inflammatory spices like garlic and smoked paprika, this recipe is both nourishing and flavorful—a comforting, wholesome choice for any meal.