Vegetable fritters fall into the same category as crab cakes; they can be eaten as fun little appetizer or be the main star of the meal. But unlike crab cakes, they are inexpensive and allow for a lot more experimentation.
For any vegetable fritter you'll need a binder (usually in the form of flour and an egg), a liquid (such as water or milk), and the vegetables. Salt and pepper are the standard seasoning but feel free to add fresh herbs, spices and chiles.
I like to serve my fritters with a creamy dipping sauce of some sort but it's not necessary. Check out these wonderful vegetable fritter recipes and let your imagination run wild in the kitchen.
Instead of serving spinach and artichoke dip at your next party, try these spinach, artichoke and corn fritters instead. You can make them any size and they are a definite crowd pleaser. These delicious fritters are served with a dynamite coconut jalapeno honey cream.
Bakwan sayur, or Indonesian vegetable fritters, that use rice flour to keep them light and crispy (similar to tempura). You can use an assortment of vegetables for this dish including carrots, scallions, sweet potato, and broccoli. Traditionally, bakwan sayur are eaten with raw chiles but if you're not a heat seeker, sweet chili sauce is a good substitute.
If you're looking for more ways to incorporate vegetables into your diet, these broccoli and cauliflower fritters are a good start. You can eat these fritters on their own with a mango chutney or turn them into a veggie burger.
Zucchini and cheap and abundant during the summer. To shred the zucchini, you the wide side of a boxed grater or food processor. Also, these fritters are gluten-free because they use almond flour.