Crispy vegie muffin-pan fritters
Discover the perfect blend of crispy and healthy with these Veggie Muffin-Pan Fritters! Packed with fresh zucchini, carrot, broccoli, and cherry tomatoes, seasoned with paprika and chives, and bound together with a light batter of flour, egg, and milk. Ideal for a nutritious breakfast, snack, or side dish. Serve with your favorite salsa for an extra kick!
Cook time 35 min
Prep time 25 min
Ingredients:
1/3 cup olive oil1 zucchini
1 carrot
1 cup broccoli
1 tbsp chives
1/2 cup all-purpose white wheat flour
1 tsp baking powder
1 tsp paprika
1 egg
1/4 cup milk (1% fat)
1/2 cup cherry tomatoes
2 tbsp salsa sauce
Crispy Veggie Muffin-Pan Fritters are a delightful and nutritious snack that's perfect for any time of the day. Packed with zucchini, carrot, broccoli, and cherry tomatoes, these fritters are both crispy and flavorful. Preparing them in a muffin pan helps maintain their shape and makes portion control easy. Enjoy them as a light lunch, appetizer, or a fun way to get kids to eat more veggies.
Instructions:
- Grate the zucchini and carrot using a box grater.
- Finely chop the broccoli and chives.
- Halve the cherry tomatoes.
- In a large bowl, combine the flour, baking powder, and paprika. Mix well to ensure the baking powder and spices are evenly distributed.
- In a separate bowl, whisk the egg and milk together until fully combined.
- Add the grated zucchini, carrot, chopped broccoli, and chives to the large bowl with the dry ingredients.
- Pour in the egg and milk mixture, and stir everything together until well combined.
- Fold in the halved cherry tomatoes and salsa sauce, ensuring they are evenly distributed throughout the mixture.
- Using a brush or a paper towel, lightly grease each section of a muffin pan with olive oil. This will help the fritters to crisp up and prevent them from sticking to the pan.
- Spoon the vegetable mixture into the muffin pan, filling each section to about three-quarters full. Press down lightly to compact the mixture and ensure it holds together.
- Place the muffin pan in the preheated oven and bake for about 20-25 minutes, or until the fritters are golden brown and crispy on the edges. You can insert a toothpick into the center of a fritter to check for doneness; it should come out clean.
- Allow the fritters to cool in the pan for a few minutes before carefully removing them. Serve warm, and enjoy your crispy veggie muffin-pan fritters with additional salsa sauce or your favorite dip!
Tips:
- Grate the zucchini and carrot finely to ensure even cooking and better texture.
- Squeeze out excess moisture from the grated zucchini to prevent the fritters from becoming soggy.
- Feel free to experiment with different vegetables or add-ins like bell peppers, corn, or spinach to customize the fritters to your taste.
- If you don’t have olive oil, you can use another oil like canola or vegetable oil as a substitute.
- Use a non-stick muffin pan or line the pan with silicone muffin cups to make removal easier and reduce the need for excess oil.
- Serve the fritters with a side of salsa sauce, Greek yogurt, or a dipping sauce of your choice for added flavor.
Whether you’re looking for a healthy snack, a light lunch, or a creative way to incorporate more vegetables into your diet, these Crispy Veggie Muffin-Pan Fritters are sure to be a hit. Easy to customize and fun to make, they offer a versatile and tasty addition to your meal repertoire. Enjoy the crispy exterior and savory, nutrient-packed inside with each bite!
Nutrition per serving
4 ServingsCalories 120kcal
Protein 6g
Carbohydrates 20g
Fiber 3.05g
Sugar 4.27g
Fat 22g
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