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Vegetable Scraps Fritters

These crispy fritters transform humble vegetable scraps into golden, crunchy bites packed with flavor. Using grated zucchini, carrots, and green onions bound with egg and flour, they fry up with a satisfying texture that balances tender insides with crispy edges. Perfect as a snack or light meal, they celebrate resourcefulness and simplicity in cooking.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups vegetable scraps (zucchini, carrots, spinach, etc.) grated and excess moisture squeezed out
  • 2 green onions green onions chopped
  • 1 cup all-purpose flour or substitute with rice or chickpea flour
  • 1 large egg beaten
  • 2 tablespoons neutral oil (vegetable or canola) for frying
  • to taste salt and pepper for seasoning
  • optional fresh herbs or spices parsley, dill, cumin, or paprika

Equipment

  • Large mixing bowl
  • Grater
  • Non-stick skillet
  • Spatula
  • Paper towels

Method
 

  1. Gather your grated vegetable scraps and place them in a large mixing bowl. Squeeze out excess moisture using a clean towel—they should feel firm and dry to prevent sogginess.
  2. Add chopped green onions to the bowl for a fresh, sharp flavor.
  3. Sprinkle in the flour, adding more if the mixture feels too loose. Pour in the beaten egg and stir everything together until well combined; the batter should be thick and hold together when scooped.
  4. Heat about 2-3 tablespoons of neutral oil in a non-stick skillet over medium heat until shimmering and hot, with a gentle crackle when flicked with water.
  5. Scoop approximately 2 tablespoons of batter and gently flatten it into the hot oil using the back of a spatula. Cook for about 3-4 minutes on each side, until golden brown and crispy around the edges.
  6. Flip the fritters carefully and cook for another 3-4 minutes until both sides are crispy and deeply golden. You’ll hear a satisfying sizzle and see the edges turn crisp and brown.
  7. Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. Repeat with the remaining batter, adding more oil if needed.
  8. Allow the fritters to rest for 2 minutes—they will firm up and become even more satisfying to bite into. Serve warm, garnished with herbs or a squeeze of lemon if desired.

Notes

Ensure excess moisture is squeezed out from vegetables for crispier fritters. Feel free to customize with herbs or spices for added flavor.