These baked vegetable fritters are a flavorful, low-carb way to enjoy a medley of vegetables with the satisfying texture of a classic fritter—without deep frying. Crispy on the outside and tender on the inside, they’re perfect as a healthy side dish, snack, or light meal any time of day.
Why You’ll Love This Recipe
These fritters are easy to prepare, flexible with ingredients, and baked for a lighter finish. You can customize them with whatever vegetables you have on hand, making them ideal for reducing food waste while eating well. They’re great served hot or cold, travel well for lunches, and pair beautifully with a variety of dips and sauces.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 cups shredded vegetables (zucchini, broccoli, cauliflower, bell peppers, carrots, eggplant, fresh spinach, or a combination), well-drained
1 teaspoon salt
2 large eggs
1/4 cup shredded provolone cheese or sharp cheddar
1 teaspoon granulated garlic powder
1 clove garlic, finely minced
1/4 cup chopped fresh parsley
1/2 cup almond flour
1/4 teaspoon ground black pepper
Optional: 1/8 teaspoon cayenne pepper
Optional Cajun variation: 1 teaspoon Cajun seasoning, 1/2 teaspoon smoked paprika, 1/2 teaspoon chili powder
Cooking oil spray or 1 tablespoon oil for drizzling
Directions
Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper or a silicone baking mat.
Prepare all vegetables by shredding or finely chopping them. If using vegetables with high moisture content, blot them thoroughly with paper towels to remove excess liquid.
In a large bowl, combine the shredded vegetables, salt, eggs, cheese, garlic powder, minced garlic, parsley, almond flour, black pepper, and any optional seasonings. Mix until everything is evenly combined.
Using an ice-cream scoop or spoon, portion the mixture onto the prepared baking sheet. Gently flatten each portion into a round fritter shape.
Lightly spray or drizzle the tops with oil.
Bake for about 35 minutes, flipping once halfway through, until the fritters are golden brown and firm.
Remove from the oven and let cool slightly before serving.
You can change the flavor profile easily by switching up the vegetables or seasonings. Add Italian herbs like oregano and basil for a Mediterranean taste, or use smoked paprika and cumin for a deeper, earthy flavor. For extra cheesiness, mix in a tablespoon or two of grated parmesan. If you prefer a softer texture, finely chop the vegetables instead of shredding them.
Storage/Reheating
Store leftover fritters in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a 375°F oven for about 8–10 minutes or warm them in a skillet over medium heat until heated through. They can also be reheated in an air fryer for a crisp finish.
FAQs
Can I use frozen vegetables?
Yes, but make sure they are fully thawed and very well drained before mixing to avoid soggy fritters.
Are these fritters gluten-free?
Yes, using almond flour keeps this recipe naturally gluten-free.
Can I make these dairy-free?
You can omit the cheese or replace it with a dairy-free alternative that melts well.
Why are my fritters falling apart?
Excess moisture in the vegetables is usually the cause. Make sure they are well blotted dry before mixing.
Can I pan-fry these instead of baking?
Yes, cook them in a lightly oiled skillet for about 4 minutes per side until golden.
Are these suitable for meal prep?
Absolutely. They store and reheat well, making them great for planned meals.
What vegetables work best?
Zucchini, broccoli, cauliflower, carrots, and bell peppers are especially good choices.
Can I make them spicier?
Add extra cayenne pepper or chili powder to increase the heat.
Do I need a food processor?
No, a box grater and knife work just fine for shredding and chopping.
Can I serve them cold?
Yes, they taste great both warm and cold, especially with dipping sauces.
Conclusion
Baked vegetable fritters are a simple, versatile, and wholesome way to enjoy vegetables in a satisfying form. With endless customization options and an easy baking method, this recipe is one you can return to again and again for healthy meals and snacks that never feel boring.
These baked vegetable fritters are a healthy, low-carb alternative to traditional fried fritters. Packed with a mix of vegetables, herbs, and cheese, they’re baked to crispy perfection and make a great snack, side, or light meal.
Ingredients
3 cups shredded vegetables (zucchini, broccoli, cauliflower, bell peppers, carrots, eggplant, fresh spinach, or a combination), well-drained
1 teaspoon salt
2 large eggs
1/4 cup shredded provolone cheese or sharp cheddar
Cooking oil spray or 1 tablespoon oil for drizzling
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Prepare vegetables by shredding or chopping finely. Blot well to remove excess moisture.
In a large bowl, combine the vegetables, salt, eggs, cheese, garlic powder, minced garlic, parsley, almond flour, pepper, and optional seasonings. Mix well.
Use a spoon or scoop to portion the mixture onto the baking sheet. Flatten each portion into a round fritter shape.
Lightly spray or drizzle with oil.
Bake for 35 minutes, flipping halfway through, until golden brown and firm.
Remove from oven and cool slightly before serving.
Notes
Thoroughly draining vegetables is key to fritters holding together.
Adjust spices to taste—add cayenne or chili for more heat.
Fritters are great served warm or cold with dips like yogurt sauce or hummus.
Customize with different herbs and vegetables depending on season and preference.
