Veggie Potato Fritters Baked Not Fried Recipe

Ever find yourself staring at a pile of veggies and wishing they were somehow magically transformed into a crispy, savory treat? Well, stick around, because I’m about to introduce you to the ultimate veggie potato fritter recipe that’ll have your taste buds dancing in no time!

I adore taking basic ingredients and turning them into deliciously high-quality foods. These Veggie Potato Fritters are a prime example.

I start with simple, grated veggies—potatoes, carrots, and zucchini—that I bake with a touch of Parmesan (okay, a good-sized handful) until they’re just about done. They’re light, packed with flavor, and not a bit greasy or oily.

I could eat them for breakfast, lunch, or dinner, and I’m pretty sure you could, too.

Ingredients

• Potatoes: Rich in carbohydrates for energy and dietary fiber for digestion.
• Carrot: Packed with beta-carotene, boosting vitamin A for eye health.
• Zucchini: Low in calories, high in vitamins C and A, supports hydration.
• Onion: Adds depth and flavor, contains antioxidants for immunity.
• Garlic: Enhances taste, renowned for antimicrobial and anti-inflammatory properties.
• Parmesan Cheese: Provides a savory, umami flavor and a good source of protein.
• Olive Oil: Heart-healthy fats, brings moisture and enhances taste.

Ingredient Quantities

• 3 medium potatoes, grated
• 1 medium carrot, grated
• 1 zucchini, grated
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup all-purpose flour
• 1/4 cup grated Parmesan cheese (optional)
• 2 large eggs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon smoked paprika
• 2 tablespoons olive oil

How to Make this

1. Heat your oven to 400°F (200°C) and line a baking sheet with parchment.

2. Grate the potatoes, carrot, and zucchini into a clean kitchen towel. Squeeze out as much excess moisture as possible.

3. In a big mixing bowl, mix together the vegetables, the onions, and the garlic.

4. In a large bowl, combine the flour, Parmesan cheese (if using), salt, pepper, and smoked paprika. Whisk together until well combined. Add the vegetables and toss to coat.

5. In another small bowl, beat the eggs and then pour over the mixture of vegetables. Stir everything together until thoroughly combined.

6. Pour the olive oil over the mixture, and mix yet again to get the oil in there evenly.

7. Form a small handful of the mixture into a patty, about 2-3 inches in diameter. Place the patties on the prepared baking sheet, leaving some space between each fritter.

8. Put in the preheated oven for 20-25 minutes, turning the fritters, which should be showing signs of being done, over halfway through, until they are golden brown and crispy on both sides.

9. Take the fritters out of the oven and allow them to cool for a bit on a wire rack. This is the best way to ensure they stay crispy. (In other words, don’t let them sit in a pile, or you’ll end up with some soft fritters.)

10. Warm the baked veggie potato fritters and serve them with your preferred dip or sauce. Enjoy!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Grater
5. Kitchen towel
6. Mixing bowls (large and small)
7. Whisk
8. Cutting board
9. Knife
10. Garlic press or mincing tool
11. Spatula or mixing spoon
12. Wire rack

FAQ

• Can I use sweet potatoes instead of regular potatoes?Certainly, a sweet potato can be used when a sweeter flavor is called for. Adjustments in seasonings should be made to accommodate not only personal preferences but also to make the dish harmonize. If the dish calls for salt, don’t skimp. It’s a critical element in allowing the other flavors to pop.
• Are these fritters gluten-free?As written, the recipe isn’t gluten-free, because it calls for all-purpose flour. But you can sub in a gluten-free flour blend without any problem.
• Do I need to squeeze water out of the grated vegetables?Yes, it is crucial to extract the maximum amount of moisture possible from the grated vegetables to make certain the fritters hold together and bake correctly.
• Is it necessary to add Parmesan cheese?You can skip the Parmesan or use a vegan substitute. It is not mandatory. But if you have some on hand and like it, definitely use it. It adds a lovely, savory depth to the flavor of the sauce.
• Can these fritters be frozen?Absolutely, you can freeze them. After baking, allow them to cool completely, then keep in an airtight container. Reheat in the oven to keep them crispy.
• What dipping sauce pairs well with these fritters?These fritters pair beautifully with a simple yogurt and herb dip or a spicy sriracha mayo.
• How can I make them spicier?Boost the quantity of smoked paprika or introduce some cayenne pepper or chili flakes to the mixture for an extra kick.

Veggie Potato Fritters Baked Not Fried Recipe Substitutions and Variations

Regular potatoes can be replaced with sweet potatoes for a distinctively sweeter taste.
Chopped finely, a red bell pepper can stand in for zucchini, offering a different texture and taste. This substitution also works well when using the variation of this recipe that contains meat.
Use nutritional yeast instead of Parmesan cheese for a dairy-free option.
Chickpea flour can be used in place of all-purpose flour for a gluten-free alternative.
Chopped finely, leeks can replace onions for a flavor that is milder.

Pro Tips

1. Squeeze Out Moisture Thoroughly After grating the potatoes, carrot, and zucchini, make sure to squeeze out as much moisture as possible. Excess moisture will prevent the fritters from getting crispy. Use a clean kitchen towel or cheesecloth and really wring out the liquid.

2. Parmesan Cheese Crispiness Add the optional Parmesan cheese for extra flavor and to help with crispiness. The cheese will create a nice crust as it bakes, balancing the flavors beautifully with the vegetables.

3. Use a Cookie Scoop To ensure all your fritters are the same size and cook evenly, use a cookie scoop or measuring cup to portion out the mixture before forming the patties.

4. Parchment Paper or Nonstick Liner Use parchment paper or a silicone baking mat to prevent the fritters from sticking to the baking sheet. This will also help them brown evenly on the bottom.

5. Experiment with Spices Feel free to customize the spices to your taste. You can add a pinch of cayenne pepper for heat or herbs such as thyme or rosemary for additional flavor depth.