Recipe

These veggie fritters are the ultimate snack or side—crispy on the outside, tender inside, packed with fresh flavor. They're incredibly versatile, naturally gluten-free (with a simple swap), and disappear fast at any table. Perfect for using up zucchini, carrots, or whatever veggies you have on hand. With just a quick shred using the Geedel Rotary Cheese Grater, prep is effortless and the texture turns out spot-on every time.

🥒Ingredients (Makes about 12 fritters)

2 medium zucchini (about 2 cups shredded)

2 medium carrots (about 1 cup shredded)

1 small onion (optional, finely chopped)

2 eggs, beaten

½ cup all-purpose flour (or gluten-free flour blend)

¼ cup grated Parmesan cheese (optional for extra flavor)

1 tsp garlic powder

1 tsp salt

½ tsp black pepper

Olive oil or vegetable oil for frying

Fresh herbs like parsley or dill (optional, chopped)

Serve with: Greek yogurt, sour cream, or a simple lemon-tahini dip.

🥕Step-by-Step: Crispy Fritters in Minutes

Shred the Veggies

Attach the coarse shredding blade to your Geedel vegetable chopper. Feed the zucchini and carrots through the chamber while turning the handle—uniform shreds come out fast and even. No messy knuckles!

Remove Excess Moisture

Place the shredded veggies in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This is the key to crispy (not soggy) fritters.

Mix the Batter

In a large bowl, combine the squeezed veggies, onion, beaten eggs, flour, Parmesan (if using), garlic powder, salt, pepper, and herbs. Stir until everything is evenly coated—the mixture should hold together when pressed.

Fry to Golden Perfection

Heat ¼ inch of oil in a skillet over medium heat. Scoop 2–3 tablespoons of mixture per fritter, flatten slightly, and fry 3–4 minutes per side until deep golden. Drain on paper towels.

🧀Tips & Variations

Cheesier Version – Add shredded cheddar or feta into the batter.

Spicy Kick – Mix in red pepper flakes or chopped jalapeño.

Baked Option – For lighter fritters, bake at 400°F on a parchment-lined sheet for 20–25 minutes, flipping halfway.

Veggie Swaps – Try broccoli, sweet potato, or parsnips—just keep the total shredded amount similar.

Make Ahead – Shred veggies in advance and store in the fridge; mix and fry fresh for best crunch.

🥞Crispy, Golden, Gone in Minutes

These vegetable fritters are proof that simple ingredients can create something truly addictive. Light, flavorful, and perfectly textured—they're loved by kids and adults alike. Quick prep means more time enjoying them hot and fresh.