Veggie Fritters with Soy Dipping Sauce

These crispy fritters are made with grated zucchini, carrot and bell pepper, but can easily be customized with whatever veggies you have on hand for a crowd-pleasing appetizer everyone will love. An easy soy dipping sauce provides the perfect savory boost.

Ingredients

2 medium zucchini, trimmed
1 large carrot
1 medium red bell pepper
⅔ cup all-purpose flour
¼ cup grated Parmesan cheese
3 Tbsp. chopped green onions
2 large eggs, beaten
3 Tbsp. canola oil, divided
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. rice vinegar
1 tsp. sesame oil
1 tsp. sugar
1 tsp. red pepper flakes (optional)

Steps

Using a box grater, coarsely grate zucchini. Place zucchini in a colander set in a large bowl and sprinkle lightly with salt. Toss and let stand 10 minutes to release liquid. Meanwhile, coarsely grate carrot and finely chop bell pepper. Transfer zucchini to a clean dish towel or cheesecloth and squeeze out excess liquid.
Transfer zucchini, carrot and bell pepper to a large bowl and toss to combine. To bowl, stir in flour, Parmesan, green onions and eggs. Season with salt and pepper.
In a 12-inch nonstick skillet, heat 1 tablespoon canola oil over medium. Use a ¼-cup measure to form vegetable mixture into patties. Working in batches, add to pan, flattening slightly (do not overcrowd pan). Cook fritters until golden brown and crispy, 2–3 minutes per side. Transfer to a paper towel–lined plate and season with salt. Repeat with remaining 2 tablespoons canola oil and vegetable mixture.
Meanwhile, to a small bowl, add soy sauce, vinegar, sesame oil, sugar, 2 tablespoons water and crushed red pepper, if desired. Stir to combine. Serve veggie fritters with dipping sauce.

Tips

Try grating any vegetable you have on hand to make the fritters, aiming for 6 cups total of grated or finely chopped vegetables.

This recipe is

Vegetarian
Nut-free
Dairy-free
Lactose-free