Easy Vegetable Fritters

Easy Vegetable Fritters

Who else ends up with veggies in their veggie drawer that they don’t know what to do with? You are all excited when you buy them and then a few days later you are wondering how you are going to finish them all. We always seem to end up with a few carrots, one or two baby marrows, some beans and always a tomato!

Every now and then I take a break from meat, for no real reason other than it just gets a little too much. Lunchtimes are always the trickiest meal for me, I am either on the go with the kids or deep in work. Either way, I don’t really have time to cook a big meal or prepare something new.

I had reached that stage where there were some random items in our veggie drawer and they needed to be eaten. So I mixed up these easy vegetable fritters that ended up being the best ones I have ever made. I couldn’t convince the younger kids to even try them but I made the mistake of saying they were veggies. They could have easily passed as potato cakes.

I used carrots, baby marrows, and onions but you could use any vegetables you have like beans, patty pans, peppers, mushrooms, potatoes. If you do add potatoes, pre-cook them because they take longer to cook than the other vegetables. I wouldn’t add any squashes, they have too much water in and will make the fritters too mushy.

Easy Vegetable Fritters | Moms Artelier

Vegetable Fritters

Prep Time 15 mins
Cook Time 15 mins
Course Snack


  • Food Processor


  • 2 cup grated carrots
  • 1 cup grated baby marrow
  • 1 medium onion, grated
  • 2 eggs
  • 1 tbsp maizena
  • Salt and pepper to taste


  • Grate all the vegetables in your food processor. It makes it much easier.
  • Once you have grated all the vegetables, squeeze as much excess liquid out as you can. Keep the liquid and throw it on your veggie garden or compost heap.
  • Mix all the ingredients together. It should not be too runny. The egg basically just binds everything together.
  • Shape into fritters and place them on a baking tray with a little oil.
  • Bake a 180 for 15-20 minutes depending on the size of your fritters.


If you use potatoes, pre-cook them a little before grating them. 
Keyword easy snacks, vegetables, vegetarian

I thoroughly enjoyed these as did my oldest. Dip them in some homemade mayo or even plain yogurt and you have the perfect, healthy snack. They were actually also nice cold so you could add them into lunch boxes or keep for a day or two.

These ones are gluten-free but if you don’t have maizena you can just use regular flour, they will work just as well.

Have you made vegetable fritters before? How did they turn oout?

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