Print

Crispy Dr. Seuss Rainbow Veggie Fritters

rainbow veggie fritters - featured image
Print Recipe

These colorful, crispy veggie fritters are packed with a rainbow of vegetables and a touch of cheese, making them a playful, healthy snack or side dish that both kids and adults will love. Quick to prepare and endlessly adaptable, they’re perfect for sneaking extra veggies into any meal.

Ingredients

Scale
  • 1 cup (about 120g) carrots, peeled and grated
  • 1 cup (about 120g) zucchini, grated and squeezed dry
  • 3/4 cup (about 90g) red bell pepper, finely diced
  • 1/2 cup (about 60g) fresh or frozen corn kernels
  • 1/2 cup (about 60g) baby spinach, finely chopped
  • 1/2 cup (about 60g) purple onion or red onion, finely diced
  • 2 garlic cloves, minced
  • 2 large eggs
  • 1/2 cup (60g) all-purpose flour (or gluten-free 1:1 blend)
  • 1/4 cup (30g) cornmeal
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon smoked paprika or sweet paprika (optional)
  • 1/2 cup (60g) shredded cheddar or mozzarella cheese (optional, or dairy-free shreds)
  • 2–3 tablespoons olive oil or avocado oil (for pan-frying)
  • Optional for serving: Greek yogurt, sour cream, or ranch for dipping
  • Optional for serving: Fresh chives or parsley, chopped

Instructions

  1. Grate carrots and zucchini. Place each in a clean kitchen towel, twist, and squeeze out as much moisture as possible.
  2. Dice red bell pepper, onion, and spinach. If using frozen corn, thaw and pat dry. Mince garlic.
  3. In a large bowl, combine all prepped veggies and garlic. Toss until evenly mixed.
  4. In a separate bowl, whisk together eggs. Add flour, cornmeal, baking powder, salt, black pepper, and paprika if using. Stir in shredded cheese.
  5. Add the batter mixture to the veggie bowl. Mix until well combined, ensuring no dry flour pockets remain. Let rest for 5 minutes.
  6. With damp hands or a spoon, scoop about 2 tablespoons of mixture and gently press into a small patty (about 2.5 inches wide). Place on a plate. Repeat to make about 12 fritters.
  7. Heat 2 tablespoons oil in a large non-stick or cast iron skillet over medium heat until oil shimmers.
  8. Add 4–5 fritters at a time, flatten gently with a spatula. Fry for 3–4 minutes on the first side, until deep golden brown and crispy. Flip carefully and cook another 2–3 minutes on the other side. Adjust heat as needed.
  9. Transfer cooked fritters to a paper towel-lined plate. Sprinkle with a pinch of salt while hot. Repeat with remaining batter, adding more oil if needed.
  10. Serve hot with Greek yogurt, sour cream, or your favorite dip. Sprinkle with fresh herbs if desired.

Notes

For best crispiness, squeeze as much moisture as possible from the veggies. Don’t overcrowd the pan when frying. For gluten-free, use a 1:1 flour blend; for vegan, use flax eggs and dairy-free cheese. Fritters can be baked at 425°F for 15–18 minutes, flipping halfway, for a lower-oil version. Leftovers reheat well in a toaster oven or skillet.

Nutrition

Keywords: veggie fritters, rainbow fritters, crispy vegetable fritters, kid-friendly snacks, gluten-free option, vegetarian, easy snack, colorful vegetables, healthy snack, brunch

Find it online: https://zorbmeal.com/crispy-dr-seuss-rainbow-veggie-fritters-recipe-for-easy-fun-snacking/