Crispy vegetable fritters

Name: Crispy vegetable fritters
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: France
Ingredients: 1 medium zucchini (about 250 g); 2 carrots (about 200 g); 1 potato (about 200 g); 2 eggs; 50 g plain flour; 2 spring onions; 1 small bunch of parsley; 1/2 tsp ground cumin (optional); 4 tbsp oil for frying; Salt and pepper; 150 g plain yogurt and some herbs to serve

Local name: Galettes de légumes

Grated zucchini, carrot and potato bound with egg and a little flour, then pan-fried into small golden, crispy vegetable fritters.

Published on 1 October 2026

#zucchini#carrot#potato#pan-fried#quick

Photo: HarshLight , CC BY 2.0

Prep: 25 min
Cook: 20 min
Total: 45 min
Serves: 4
Difficulty: Easy

Method

Coarsely grate the zucchini, carrots and peeled potato. Salt lightly and leave to drain in a colander for 10 minutes.
Squeeze the vegetables very hard in a clean tea towel. This is the step that decides whether the fritters hold together.
Mix with the beaten eggs, flour, sliced spring onions, chopped parsley, cumin and pepper.
Heat the oil in a large frying pan over medium heat. Drop in spoonfuls of the mixture and flatten into fritters about 8 cm wide.
Cook for 3 to 4 minutes per side without moving them, until deep golden. Work in batches.
Drain on kitchen paper and serve hot with the herbed yogurt.

The secret of good vegetable fritters is one gesture: squeezing. Dry vegetables brown and crisp; wet ones steam and fall apart in the pan.

The techniques this recipe uses

Drain and rinse
Canning liquid clouds a sauce and salts it blind: rinse until the water runs clear.

This recipe also appears in

Easy recipes

Nutrition per serving

Calories: 306 kcal
Protein: 8.7 g
Fat: 18.3 g
Carbohydrate: 28.3 g
Fibre: 3.9 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Why do my vegetable fritters fall apart?

Almost always because of water. Salt the grated vegetables, let them drain for 10 minutes, then squeeze them hard in a clean tea towel. A hot pan, and fritters you only flip once golden, do the rest.

Can I bake vegetable fritters in the oven?

Yes. Place them on a lined baking sheet, brush with oil and bake at 200 °C (400 °F) for 20 to 25 minutes, turning halfway. They are slightly less crisp than pan-fried, but lighter.

How do I make vegetable fritters gluten-free?

Swap the wheat flour for the same amount of chickpea flour. It binds just as well and adds a light nutty taste.

Have you cooked this dish?

No ratings yet.

Give it a rating

More recipes from France

France⏱ 45 min

Carrot soup, smooth French velouté

A simple, smooth carrot soup: carrots, onion and one potato simmered in vegetable stock, then blended into a silky French velouté.

Easy·200 kcalVeganGluten-free

France⏱ 25 min

Celeriac remoulade with homemade sauce

Celeriac remoulade: raw celeriac cut into fine matchsticks and dressed in a homemade mustard mayonnaise with lemon. A French bistro starter.

EasyGluten-free

France⏱ 55 min

Cherry clafoutis

French cherry clafoutis, whole cherries set in a soft baked batter of eggs and milk, served warm with a dusting of icing sugar.

Easy