Carrot And Zucchini Fritters - Give Recipe (2024)

FAQs

Why are my vegetable fritters falling apart? ›

If your zucchini fritters are falling apart, it's likely because the batter was too wet or the fritters are sticking to the skillet.

Don't overmix. Overmixing can cause the fritter to be gummy and tough. Only mix as much as you need to. I recommend skipping a mixer and doing this by hand to avoid overmixing.

You can make ahead these fritters and keep them chilled in the refrigerator for up to 1 week, or frozen for up to 3 months. If frozen, thaw overnight in the fridge. To reheat, spread them out on a lined baking sheet and put them in a 350°F oven until heated through.

A common reason for soggy fritters is because they have not had all the moisture drained from them properly, AND from undercooking. To remedy this, make sure you squeeze out as much extra liquid as possible, fry them until very crispy, and drain them on a paper towel to retain the crispiness.

They just need a simple, light batter of flour, cornstarch, and baking powder mixed with seltzer to tie them together. The seltzer and baking powder ensure that the fritters are shatteringly crisp–even slightly tired vegetables emerge from the oil crunchy, fresh, and sweet.

Baking soda is a raising agent that contains one or more acid ingredients, such as cocoa powder or buttermilk. Baking powder is better for recipes that contain little or no acid ingredients. Baking soda helps make fried foods crispy and light.

Vegetable Oil: Best All-Purpose Oil for Frying

Typically a blend of oils, it has a high smoke point of 400 to 450 degrees, and it has a pretty neutral flavor, which deepens the flavor of the food.

Typically, there is more than likely not enough of a binder in the fritter batter mix. Cheese, bread crumbs and eggs all act as binders and will help to hold these vegetable cakes in place. Fritters may also fall apart if you fail to use enough oil, or too much!

The eggs you use need to be small and cold. Larger eggs have more water from the egg white, resulting in wetter batter and soggy fritters. Add flour to your wet batter! Most veggies have a high water content (which we know equals soggy fritters).

What to serve with veggie fritters? ›

The best side dishes to serve with zucchini fritters are tzatziki sauce, tomato salad, corn on the cob, almond milk yogurt, tapioca pudding, waffles, ricotta, smoked cod, garlic bread, sliced avocado, couscous salad, and cucumber ribbon salad.

Instead of running from the spoon in a broad shining band, a consistency that the French call au ruban, the batter should start to run for about 1 1/2-inch length, then drop in successive long triangular “splats.” When the batter is this consistency, beat it until very smooth.

Larger eggs have more water from the egg white, resulting in wetter batter and soggy fritters. Add flour to your wet batter! Most veggies have a high water content (which we know equals soggy fritters). Adding flour to a wetter batter will give you the thick consistency need to make the perfect batter.

If your oil temperature drops, the fritters will soak up excess oil while cooking, leaving them soggy. Why are my corn fritters falling apart? If using frozen or canned corn, make sure to drain well to eliminate excess moisture. Always spoon and level dry ingredients to make sure your measurements are consistent.