Crispy on the outside, tender and cheesy on the inside, these vegetable fritters are a crowd-pleasing snack or light meal. Grated carrot, onion, red bell pepper, fresh parsley, and your favorite melty cheese come together in a simple batter, then pan-fried to golden perfection. Ready in under 30 minutes, they’re perfect for weeknight dinners, brunch spreads, or lunchboxes.
This recipe is inspired by classic vegetable-and-cheese fritter techniques, adjusted for everyday ingredients and straightforward preparation. The basic method—grate, drain, bind, and fry—appears across trusted sources, from BBC Good Food’s cauliflower cheese fritters to Felicity Cloake’s vegetable fritter guidelines in The Guardian .
Ingredients
- 1 large carrot, grated (about ½ cup)
- ½ medium onion, finely chopped (about ¼ cup)
- ½ red bell pepper, finely chopped (about ¼ cup)
- 1 small handful fresh parsley, chopped (about 2 tablespoons)
- 1 cup shredded cheese (mozzarella, cheddar, or your favorite)
- 2 large eggs
- 1 cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- Neutral oil (vegetable, canola, or sunflower) for frying
Instructions
- Prepare the vegetables
Grate the carrot on the large holes of a box grater. Finely chop the onion, bell pepper, and parsley. Place the grated carrot in a clean kitchen towel or a fine-mesh sieve, sprinkle lightly with salt, and let sit for 5 minutes to draw out excess moisture. Then squeeze firmly to remove as much liquid as possible—this prevents soggy fritters . - Make the batter
In a large bowl, whisk the eggs lightly. Stir in the drained carrot, chopped onion, bell pepper, parsley, and shredded cheese. Add the flour, a pinch of salt, and a few grinds of black pepper. Stir until just combined; the batter should hold together when pressed but remain slightly loose. If it seems too wet, add up to 2 tablespoons more flour; if too dry, add a splash of water or milk.
- Heat the oil
Pour about 3 mm (⅛ inch) of oil into a large nonstick or cast-iron skillet. Heat over medium until the oil shimmers but is not smoking. - Fry the fritters
Scoop heaping tablespoons of batter into the hot oil, flattening each mound gently with the back of the spoon to about 1 cm (½ inch) thickness. Don’t crowd the pan—cook in batches of 4–5 fritters.
Cook for about 2–3 minutes per side, or until golden brown and crisp. Flip carefully with a spatula and fry the second side. Adjust heat as needed to prevent burning; maintain a steady sizzle without smoking. - Drain and keep warm
Transfer cooked fritters to a paper-towel–lined plate to drain excess oil. If cooking multiple batches, keep finished fritters warm on a baking sheet in a 100°C (210°F) oven while you finish.
Serving Suggestions
Serve these fritters hot, alongside a simple yogurt-or-sour-cream dip (mix ½ cup plain yogurt with a squeeze of lemon juice, a pinch of garlic powder, and chopped herbs). They also pair well with a crisp green salad or alongside grilled meats for a more substantial meal. For a brunch spread, offer them with avocado slices and roasted tomatoes.
Make-Ahead & Storage
You can prepare the batter up to 1 hour in advance; keep it covered in the refrigerator and bring to room temperature before frying. Cooked fritters store in an airtight container in the fridge for up to 3 days. Reheat in a 180°C (350°F) oven for 5–7 minutes to restore crispness, or warm in a skillet with a touch of oil.
For longer storage, freeze cooked and cooled fritters in a single layer on a tray. Once firm, transfer to a freezer bag. Reheat from frozen in a 200°C (390°F) oven for about 10 minutes, flipping once, until heated through and crispy.
Variations & Tips
• Add a teaspoon of dried herbs (oregano, thyme, or basil) to the batter for extra flavor.
• Swap half the flour for cornmeal or fine polenta for a crunchier texture.
• Stir in 2 tablespoons of finely chopped jalapeño or smoked paprika for a spicy kick.
• Use any grated or finely chopped vegetables you have on hand—zucchini, sweet potato, or cauliflower all work well .
• For a lighter version, bake fritters on a parchment-lined sheet at 200°C (400°F) for 15–20 minutes, flipping once halfway.
Why This Works
By grating and draining the carrot, you remove excess water that can weigh down the batter, ensuring crisp edges. Cheese adds richness and helps bind the vegetables, while a moderate amount of flour creates structure without toughness. Frying at medium heat yields golden, satisfying fritters without overcooking the interior .
Final Thoughts
These cheesy vegetable fritters are a versatile, quick-to-make recipe that turns simple pantry staples into a delicious snack or light meal. Whether you stick to the basic carrot-pepper mix or experiment with other vegetables and spices, they’re sure to become a favorite in your kitchen. Enjoy them fresh off the pan for the best texture, and don’t hesitate to customize the seasonings and add-ins to suit your taste.