1. Prep the Vegetables
- Grate or finely chop your vegetables.
- If using zucchini, squeeze out excess water with a clean towel to avoid soggy fritters.
2. Make the Batter
- In a bowl, combine vegetables, cheese, eggs, flour, herbs, and seasonings.
- Mix until thick but spoonable. (Add more flour if too wet.)
3. Fry the Fritters
- Heat 2–3 tablespoons of oil in a skillet over medium heat.
- Drop spoonfuls of the mixture into the pan, flattening slightly.
- Fry 2–3 minutes per side until golden brown and crispy.
- Drain on paper towels.
4. Serve Hot
- Serve immediately with sour cream, ranch, or a tangy yogurt dipping sauce.
Tips for Success
- Squeeze watery veggies (like zucchini) really well to keep fritters crispy.
- Fry in small batches so they cook evenly.
- For baking: place fritters on a lined tray, brush with oil, and bake at 400°F (200°C) for 20 minutes, flipping halfway.
- Add different cheeses — sharp cheddar for bold flavor, mozzarella for gooeyness.
Serving Ideas
- As a snack or appetizer with dipping sauces.
- Topped with a fried egg for a savory breakfast.
- Served alongside a fresh salad for a light meal.
- Packed in lunchboxes for a fun, cheesy treat.
Final Thoughts
These Cheesy Vegetable Fritters prove that vegetables can be just as indulgent as any comfort food. With their golden crunch, melty cheese, and customizable flavors, they’re a recipe you’ll turn to again and again. Whether you’re cooking for kids, guests, or just yourself, these fritters will disappear fast from the plate.