These veggie fritters are a perfect vegetarian main. They’re crispy, crunchy, super flavorful, and easy to adapt to whatever ingredients you have on hand! This recipe makes about 10 large or 15 small fritters, but you can easily freeze them or reheat them throughout the week. Also, I highly recommend making extra sauce for topping all your stir-fries, noodles, and fried rice.

Ingredients for the fritters
5-6 cups chopped mixed vegetables (Shredded veggies or 1/2 inch chopped pieces are ideal! Don’t fret if you get some larger or smaller pieces–it’s a super forgivable recipe. I used shredded carrots and chopped broccoli, but zucchini, squash, sweet potatoes, greens, peppers, mushrooms, and cauliflower would all work great!)
2 eggs
1 cup flour
Red pepper flakes, salt, and pepper to taste
2 cloves of garlic, grated or minced
1-2 inch piece of ginger, grated or minced
4-6 scallions, sliced
1/4 cup olive or vegetable oil
Cilantro for topping (optional)
Chili crisp for topping (optional)

Ingredients for the sauce
1/4 cup soy sauce or tamari
1/4 cup rice vinegar
1 inch piece of ginger, grated or minced
1 clove of garlic, grated or minced
1-2 teaspoons honey or sugar (optional)
1/2 teaspoon red pepper flakes

Preparation
1. Steam or sauté the sturdier vegetables. You’re not looking for them to be fully cooked through at this stage–they just need to get slightly tender before assembling and cooking the fritters. My preferred method is sautéing in over medium heat for about 4-5 minutes, until just tender. Set aside to cool slightly.

2. Assemble your fritters! Whisk the eggs in a large bowl, then add the flour, salt and pepper, ginger, garlic, and red pepper flakes, and stir to combine. Add the vegetables and scallions, and stir until well-combined.

3. Heat a nonstick skillet over medium-low heat. When it’s hot, add the cooking oil, and when that is hot enough, (you can test this by seeing if little bubbles rapidly form around a tiny piece of the fritter dough), spoon about 1.5-2 tablespoons of the fritter dough into the skillet, flatten it with the back of a wooden spoon, and fry without touching it for a few minutes, until golden brown, then flip and repeat on the other side. Fit as many as you comfortably can in your skillet, and repeat with the remaining dough. Transfer to a wire cooling rack or a paper towel-lined plate.

4. Meanwhile, make the sauce. Combine the soy sauce, rice vinegar, ginger, garlic, honey or sugar, and red pepper flakes, and whisk until combined. Taste and adjust seasonings.

5. Plate your fritters with a little bowl of sauce for dipping, or spoon it right on top. Serve with extra scallions or cilantro for topping, and some chili crisp if you’d like!