Vegetable Fritters with Corn Salsa Can Be Gluten Free
Crispy, golden, and loaded with fresh vegetables, these Vegetable Fritters with Corn Salsa are a delicious and versatile recipe perfect for any meal. Packed with grated zucchini, carrots, and aromatic parsley, these fritters are lightly fried to perfection and can easily be made gluten-free by using your favorite gluten-free flour. Pair them with a zesty corn salsa featuring sweet corn, vibrant red bell pepper, and a splash of lime for a refreshing contrast that will delight your taste buds. Ready in just 40 minutes and ideal for lunch, dinner, or a snack, this recipe is a family-friendly favorite that’s both nutritious and satisfying. Whether you're catering to dietary restrictions or simply looking for a wholesome dish full of flavor, these veggie fritters are sure to impress!
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Recipe Information
Ingredients
- 2 medium Zucchini, grated
- 2 medium Carrot, grated
- 3 stalks Green onion, finely sliced
- 2 tablespoons Fresh parsley, chopped
- 2 large Eggs
- 0.5 cup All-purpose flour or gluten-free flour
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Vegetable oil (for frying)
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1 small Red bell pepper, finely diced
- 0.25 cup Red onion, finely diced
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Lime juice
- 1 tablespoon Olive oil
- 0.25 teaspoon Salt (for salsa)
- 0.25 teaspoon Black pepper (for salsa)
Instructions
1. Grate the zucchini and carrot, then place them in a clean kitchen towel or cheesecloth. Squeeze tightly to remove as much moisture as possible.
2. In a large mixing bowl, combine the grated zucchini, grated carrot, green onion, chopped parsley, eggs, flour (or gluten-free flour), baking powder, salt, and black pepper. Mix until a thick batter forms.
3. Heat 2-3 tablespoons of vegetable oil in a large skillet over medium heat.
4. Scoop 2 tablespoons of batter per fritter into the skillet, flatten slightly with a spatula, and cook for 2-3 minutes on each side until golden brown and crisp. Remove from the skillet and drain on a plate lined with paper towels. Repeat with the remaining batter, adding more oil as needed.
5. To make the corn salsa, combine the corn kernels, diced red bell pepper, diced red onion, chopped cilantro, lime juice, olive oil, salt, and black pepper in a bowl. Mix well.
6. Serve the vegetable fritters warm with a generous helping of the fresh corn salsa on the side.
Nutrition Facts
Calories |
1910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.9 g | 188% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3695 mg | 161% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 20.6 g | 74% | |
| Total Sugars | 37.4 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 270 mg | 21% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 2858 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
