About This Recipe
Vegetable cheese fritters are a savory dish where grated vegetables and cheese are bound together in a flour and egg batter, then fried until golden brown and crispy. They are served warm as an appetizer or snack.
Why You’ll Love This Recipe
This recipe incorporates vegetables into a delicious and crispy dish. It’s relatively simple and quick to make. The result offers a contrast of textures between the crunchy exterior and the tender interior.
Ingredients
200g grated vegetables (zucchini, carrot)
100g grated hard cheese (Emmental, Comté)
2 eggs
80g flour
1 garlic clove, minced (optional)
2 tablespoons chopped flat-leaf parsley
1 teaspoon baking powder
Salt and black pepper
Frying oil (sunflower, peanut)
Step by Step Instructions
Finely grate your chosen vegetables. If using zucchini, place it in a clean tea towel and squeeze it firmly to extract as much water as possible.
In a large bowl, combine the drained grated vegetables with the grated cheese.
Add the flour, baking powder, minced garlic (if using), and parsley. Mix to combine.
Fold in the whole eggs. Season with salt and pepper to taste. Mix vigorously until a smooth dough forms.
In a deep skillet or deep fryer, heat a generous amount of oil to a temperature of about 170-180°C (330-356°F).
Using two tablespoons, form the dough into small balls and gently lower them into the hot oil.
Fry the doughnuts in small batches for 2-4 minutes per side, until golden brown and crispy.
Using a slotted spoon, remove the doughnuts from the oil and place them on a plate lined with paper towels.
Let them drain for a few seconds and serve immediately.
FAQ
What cheeses can I use?
Any hard cheese that melts well is fine, such as Gruyère, Cheddar, or Parmesan. Avoid cream cheeses.
How do I know if the oil is at the right temperature? Dip the handle of a wooden spoon into the oil. If small bubbles form around it, the oil is ready. You can also add a small piece of bread; it should brown in 30 seconds.
Can I bake these fritters in the oven?
Oven baking is possible but will not produce the same crispy result. Place the fritters on a lined baking sheet and bake at 200°C for 15-20 minutes, turning them over halfway through.
You Must Know
Draining vegetables, especially zucchini, is a crucial step to prevent the batter from becoming too runny. The oil temperature is also critical; oil that is too hot will cause the fritters to absorb too much fat, while oil that is too hot will burn them without cooking the insides.
Storage Tips
The fritters are best eaten immediately after frying. Leftovers can be stored in the refrigerator in an airtight container for up to 1 day. Reheat them in a conventional oven at 180°C for 5 to 10 minutes to regain a little crispness. They do not freeze well.