Vegetable Fritters with Garlic Herb Sauce

$3.19 recipe / $1.06 serving
by Beth - Budget Bytes
4.89 from 26 votes
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We’re kind of coming full circle here, with Budget Bytes. I started this blog as a log of what I was cooking up in my kitchen with my limited budget and over the years it has grown into a massive recipe development project. But now, with limited grocery access, I’m returning to just showcasing the things I’m cooking up in my kitchen with what I have. These Vegetable Fritters are one of the things I’ve made while isolating at home. It’s just a mish-mash of the vegetables I had on hand in my fridge and freezer, fried up with a simple batter, and served with a sour cream based Garlic Herb sauce. It’s simple, delish, and a great way to use up your leftover vegetables so they don’t go to waste!

Easy Vegetable Fritters with Garlic Herb Dip

Overhead of vegetable fritters on a paper towel lined white tray, with a bowl of garlic herb dipping sauce on the side

Shown with the small enamelware tray (affiliate link).

What Vegetables Can I Add to the Fritters?

Some other vegetables that would be excellent in these fritters include: cauliflower, cabbage, spinach, mushrooms, spinach, potatoes, zucchini, eggplant, and bell pepper. For really soft, high water content vegetables, like eggplant, zucchini, and frozen spinach, you probably want to sauté them first to eliminate some of the excess moisture before adding to your fritters. 

No matter what vegetables you plan to add to your fritters, make sure to shred them (using a large-holed cheese grater or food processor), or chop them finely so the fritters hold together better. 

Other Add-ins

If you want to make these cheesy fritters, you can add some grated Parmesan (about ¼ cup) or some shredded cheddar (½ cup) to the batter. Another option is to change up the seasoning. I made my vegetable fritters super simple because I actually enjoy being able to taste the individual vegetables, but you can also experiment with adding different seasonings like ranch powder, Cajun seasoning, or a basic seasoning salt like Lawry’s. Just make sure that if you’re adding a seasoning that already contains salt that you also reduce the salt added to the batter.

How to Serve Vegetable Fritters

Vegetable fritters make a great appetizer or side dish to just about any main. I’d serve them next to something like meatloaf, Glazed Chicken Thighs, Sloppy Joes, Portobello Burgers, or just serve them right on top of a pile of creamy Garlic Herb Mashed Potatoes (in place of the dipping sauce)

Can I Bake the Fritters?

No, these will not turn out well if baked. They definitely need to be fried in oil to create the correct texture.

How Are the Leftovers?

As with any fried food the fritters do not stay crispy on the edges, but I still find the leftovers to be quite flavorful and delicious! As long as you’re not expecting a crispy fritter, I think they’re quite enjoyable as leftovers. I reheated mine using a microwave, but you could also heat them in a skillet over medium-low heat until heated through.

Front view of vegetable fritters on a tray with a small bowl of garlic herb sauce

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Vegetable Fritters with Garlic Herb Dipping Sauce

4.89 from 26 votes
Use up your leftover frozen and fresh vegetables in this easy and flavorful vegetable fritters recipe, with a side of homemade garlic herb dipping sauce!
Overhead view of a white tray lined with paper towel, with vegetable fritters and a small bowl of garlic herb dipping sauce
Servings 3 3 fritters each
Prep 15 mins
Cook 15 mins
Total 30 mins

Ingredients

Garlic Herb Dipping Sauce

  • 1/2 cup sour cream ($0.22)
  • 1/2 tsp dried parsley ($0.05)
  • 1/4 tsp dried oregano ($0.03)
  • 1/4 tsp dried basil ($0.03)
  • 1/8 tsp garlic powder ($0.02)
  • 1/8 tsp onion powder ($0.02)
  • 1/8 tsp salt ($0.02)
  • 1/8 tsp pepper ($0.02)

Vegetable Fritters

  • 1/2 lb. frozen broccoli florets ($1.30)
  • 1 cup frozen corn ($0.35)
  • 1 carrot ($0.07)
  • 3 green onions ($0.30)
  • 1/4 tsp garlic powder ($0.02)
  • 1 tsp salt ($0.05)
  • 1/2 cup all purpose flour ($0.08)
  • 2 large eggs ($0.47)
  • 3 Tbsp cooking oil ($0.12)

Instructions 

  • Make the garlic herb dipping sauce first, so the flavors have some time to blend. In a small bowl, stir together the sour cream, dried parsley, dried oregano, dried basil, garlic powder, onion powder, salt, and pepper. Refrigerate the dip until ready to eat.
  • Allow the broccoli and corn to thaw, or use the defrost function on a microwave thaw to them. Finely chop the broccoli. Peel and grate the carrot using a large-holed cheese grater. Slice the green onions.
  • Add the broccoli, corn, carrots, and green onion to a large bowl. Also add the flour, eggs, garlic powder, and salt. Stir until everything is evenly combined.
  • Heat 1 Tbsp cooking oil in a large non-stick skillet (cast iron, ceramic, or teflon) over medium heat. Once the skillet is hot and the oil is shimmering, add the vegetable fritter batter to the skillet in ¼ cup dollops, pressing the mixture down to a flat pancake once it's in the skillet. Cook the fritters for about 3 minutes on each side, or until deep golden brown on both sides. Cook 3 or 4 fritters in the skillet at a time, adding another tablespoon of oil between batches. Transfer the cooked fritters to a paper towel lined plate.
  • Once all the fritters are cooked, serve while still warm, with the garlic herb sauce for dipping.

See how we calculate recipe costs here.

Notes

If using other vegetables, use a total of about 3.5 cups finely chopped or shredded vegetables.

Nutrition

Serving: 3frittersCalories: 406.27kcalCarbohydrates: 33.77gProtein: 11.5gFat: 25.53gSodium: 992.73mgFiber: 5.93g
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Scroll down for the step by step photos!

Close up of a vegetable fritter that has been dipped in the garlic herb sauce.

How to Make Vegetable Fritters – Step by Step Photos

A small bowl with garlic herb dipping sauce and a small spatula

Make the garlic herb dipping sauce first so the flavors have a little time to blend. This is basically just sour cream plus my All-Purpose Garlic Herb Seasoning (a half batch). It also makes a great chip dip! Stir together ½ cup sour cream, ½ tsp dried parsley, ¼ tsp dried oregano, ¼ tsp dried basil, ⅛ tsp garlic powder, ⅛ tsp onion powder, ⅛ tsp salt, and ⅛ tsp pepper. Refrigerate the dip until ready to serve.

Chopped thawed frozen broccoli florets

Thaw ½ lb. frozen broccoli florets and 1 cup of frozen corn. Finely chop the broccoli florets.

Shredded carrot with cheese grater

Peel and shred one carrot (about 1 cup once shredded). Slice 3 green onions.

Prepared vegetables in a large bowl

Add the broccoli, carrot, corn, and green onion to a large bowl.

Vegetables in the bowl with flour, eggs, and seasoning.

Also add 2 large eggs, 1/2 cup all-purpose flour, 1 tsp salt, and ¼ tsp garlic powder. 

Vegetable fritter batter in the bowl

Stir until everything is evenly combined and coated in batter.

Cooked fritters in a skillet

Cook the fritters in batches of 3 to 4 at a time, in a non-stick skillet (any type of non-stick, like cast iron, ceramic, or teflon). Add 1 Tbsp cooking oil to the skillet before each batch and heat over medium until the skillet is hot and the oil shimmering. Once hot, add the batter, ¼ cup at a time, pressing it down into a pancake once it’s in the skillet. Cook for about 3 minutes on each side or until deeply golden brown.

Cooked vegetable fritters on a paper towel lined plate

Transfer the cooked vegetable fritters to a paper towel-lined plate before cooking the next batch.

Overhead view of a white tray lined with paper towel, with vegetable fritters and a small bowl of garlic herb dipping sauce

Once they’re all cooked, serve warm with the garlic herb sauce for dipping!

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Comments

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  1. I thinned the sauce a bit with milk and then added lemon pepper and more salt to compensate. It was delicious and I would make the whole recipe again but I’d love to try it with Romano grated into the batter next time!

  2. Great recipe! It’s my second time making it. I added frsh chopped parsley in the fritters and the sauce, delicious meal, and good way to get my vegetables in.

  3. This is a good basic recipe. I did make a few modifications. Used half corn half peas. Added fresh finely chopped parsley, thyme, oregano and a small habanero pepper seeds removed. I do like spicy. About a 1/4 cup grated Parmesan cheese. Cooked in the waffle maker set on the most crispy setting. Just be sure to not fill too high or the edges won’t get as crispy.  Was very good will make again but next time I’ll leave out the corn, not fond of the chewy kernel skins.

  4. This is such an easy and quick weeknight dinner! And a great way to use up leftover veggies :)

  5. Has anyone tried this with a keto-friendly flour?  I’m always down for a good fritter but am expecting keto guests soon and need to plan accordingly. 

    If you have tried this modification, any recommendations?

  6. Hi – these sound lovely!  Do you think I could mix and form them and then freeze before cooking?  Or would the moisture content get all weird?

    1. I think your instincts are right with this one, and freezing would cause water to seep out of the vegetables, which would then thin the batter.

  7. The taste was nice but my fritters ended up sort of soft instead of crispy, even though they browned up nicely. Any idea what I could be doing wrong?

    1. It’s hard to say without feeling the texture of your fritters, but they won’t be as crispy as something that’s deep fried.