Description

Crispy and savory winter vegetable fritters made with shredded seasonal produce like carrots, parsnips, sweet potatoes, or butternut squash, combined with grated onion, spices, and eggs. These fritters are pan-fried to golden perfection and are perfect served warm with a variety of dipping sauces, making them a satisfying appetizer or side dish for colder months.

Ingredients

Vegetables

2 cups shredded winter vegetables (such as carrots, parsnips, sweet potato, or butternut squash)
½ small onion, grated

Wet Ingredients

2 large eggs

Dry Ingredients

⅓ cup flour (or chickpea flour for gluten-free)
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika

Other

Oil for pan-frying (avocado, canola, or vegetable oil)
Optional: fresh herbs like parsley or dill

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Instructions

Prepare the vegetables: Place the shredded winter vegetables in a clean kitchen towel and squeeze thoroughly to remove as much moisture as possible. This ensures the fritters hold together and become crispy during cooking.
Mix the ingredients: Transfer the dried shredded vegetables to a mixing bowl. Add the grated onion, eggs, flour, salt, black pepper, and smoked paprika. Stir everything together until the mixture is well combined and forms a batter-like consistency.
Heat the pan: Warm a large skillet over medium heat and add a thin layer of oil suitable for frying, such as avocado or canola oil.
Form and cook fritters: Using a spoon, scoop 2 to 3 tablespoons of the vegetable mixture per fritter into the hot pan. Flatten each fritter slightly with a spatula to help them cook evenly.
Fry until golden: Cook the fritters for about 3 to 4 minutes on each side, or until they are golden brown and crisp on the outside.
Drain excess oil: Transfer the cooked fritters to a paper towel–lined plate to let any excess oil drain away.
Serve warm: Enjoy the fritters warm with your choice of dipping sauce such as yogurt dip, sour cream, or aioli for an extra burst of flavor.

Notes

Serve with yogurt dip, sour cream, or aioli for added flavor and moisture.
To bake the fritters instead of frying, spread the mixture evenly on a baking sheet and bake at 425°F (220°C) for 18–20 minutes, flipping halfway through to ensure even cooking.
To make the recipe gluten-free, substitute regular flour with chickpea or oat flour.
If cooking in batches, keep the cooked fritters warm in a preheated oven set to 250°F (120°C) until ready to serve.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Side Dish, Appetizer
Method: Frying
Cuisine: American / Seasonal