Carrot And Zucchini Fritters - Give Recipe (2024)

FAQs

Why are my vegetable fritters falling apart? ›

Lucky for you, I've dealt with my fair share of disappointing fritters, so I've come up with some crafty ways to stop this. If your zucchini fritters are falling apart, it's likely because the fritters are sticking to the skillet or the batter was too wet.

The most common causes for soggy fritters are too much batter (basic flour and egg batter like used in pancakes will never cook up crispy), and whatever you're frittering leeches too much water when cooking.

Here are some frittering tips:

Chop everything to small dice so that the fritters stay together when frying, you are just adding enough egg and flour to barely coat the ingredients, and large chunks have a tendency to make the fritters fall apart.

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. Use a cookie scoop.

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

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.

This happens when there is not enough binder in the mix. I like to use Panko bread crumbs, 2 eggs, and cheese as binders. Fritters can also fall apart if they're stuck to the pan. Make sure to use enough oil, preheat the pan, don't flip too soon or too much, or you can use a non-stick cooking pan.

Our favorite way to serve Zucchini fritters is for breakfast or brunch, paired with: Sour cream or Greek yogurt – dolloped over the fritters. Chives – a tasty and pretty garnish. Tzatziki Sauce – a great dip or topping.

Alternatively, don't use them at all. The eggs are there with the flour to bind the fritters together, and to make the fritters rise a little, but they're not absolutely necessary where cheese will melt and act as binding.

What is the best oil to cook fritters in? ›

Vegetable oil — vegetable oil is ideal for frying because it has a high smoke point and won't burn while you're frying the fritters. Peanut oil is another great option.

Fry the fritters: Let the fritters cook undisturbed until browned on the bottom, 2 to 3 minutes. Flip the patties with the spatula and cook until browned on the second side, 2 to 3 minutes more.

If the oil is not hot, your fritters end up absorbing more oil than needed. The mixture should sizzle when you add them to the pan. Avoid moving the zucchini fritters around once you've added the mixture into the pan.

Not squeezing out as much moisture as possible will result in mushy fritters that fall apart. So give the zuc a good 'ol squeeze before tossing it in the batter.

The overcooked exterior and undercooked interior indicates that your oil temperature is too high or your fritters are too large. You should be able to solve your problem by frying at a lower temperature and/or making the fritters smaller.