Any-Vegetable Fritters with Herby Ranch
5-6
servings
Main
Course
Print Recipe
Ingredients
Directions
For the fritters:
1 c
(125 grams) all-purpose flour
2 tbsp
(16 grams) cornstarch
½ tsp
baking powder
½ tsp
Diamond Crystal kosher salt
1 lg
egg
12 oz
carrots, coarsely grated
2 md
spring onions (about 4 ounces), thinly sliced crosswise, or use 1 bunch green onions
Heaping half cup of fresh or frozen peas (about 2.5 ounces)
Neutral oil, for frying
For the herby ranch sauce:
½ c
plain Greek yogurt
½ c
sour cream
2 tbsp
mayonnaise
2
heaping tablespoons herbs (such as parsley and dill)
2 tsp
lemon juice
½ tsp
garlic powder
Kosher salt and black pepper, to taste
These simple vegetable fritters are a perfect clean-out-the-fridge meal. While I recommend carrots, spring onions, and peas, you can really sub in any vegetable you have on hand—try cabbage, ordinary green onions, or even chopped broccoli. The vegetables are mixed with a light, eggy batter and fried into extra crispy, savory pancakes, perfect for dunking in an herby-creamy ranch dressing.
Directions
- Make the batter: In a large mixing bowl, add the flour, cornstarch, baking powder, and salt and stir briefly to combine. Add the egg and 2/3 cup (160 ml) water, then whisk until smooth. Stir in the carrots, spring onions, and peas, then set aside while you heat the pan.
- Place a large, heavy skillet over medium-high heat and add ¼ inch of oil. When the oil reaches 350°F, you can begin frying. Add about ¼ cup of the batter to the hot oil and spread it out so it’s about ½ inch thick. Repeat until the pan is full but not crowded—about 3 to 4 fritters at a time. Cook for about 3 minutes per side or until deep golden and crisp, then transfer to a wire rack or paper-towel-lined plate and sprinkle lightly with salt. Let cool slightly before serving.
- Make the herby ranch sauce: Add all the ingredients in a medium bowl along with 2 tablespoons of water and stir until well combined.
- These fritters get soggy with time, so they’re best enjoyed within an hour of being fried.
Zola Gregory
Zola Gregory is a writer and recipe developer based in Seattle. Having previously worked as a pastry chef and baker, she now enjoys helping others find success in their own kitchens through her stories, recipes, and baking classes.