Crispy vegie muffin-pan fritters
Crispy Veggie Muffin-Pan Fritters are tasty snacks filled with zucchini, carrot, broccoli, and cherry tomatoes. Baked to golden perfection in muffin pans, they are both crispy and easy to serve.
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!
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!
Crispy vegie muffin-pan fritters FAQ:
Bake the fritters for about 20-25 minutes in a preheated oven until they are golden brown and crispy on the edges.
To check for doneness, insert a toothpick into the center of a fritter. If it comes out clean, the fritters are done.
Yes, you can substitute other grated or finely chopped vegetables such as bell peppers, corn, or spinach based on your preference.
Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven to maintain crispiness.
Use a standard 12-cup muffin pan for this recipe. Alternatively, you can use a mini muffin pan for smaller fritters.
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.
Nutrition per serving
4 ServingsCalories 120kcal
Protein 6g
Carbohydrates 20g
Fiber 3.05g
Sugar 4.27g
Fat 22g
More recipes
Grilled oregano shrimp with onion
Easy grilled oregano shrimp with onions, perfect for a quick meal.
23 Dec 2025One tray creamy spinach-stuffed chicken
Creamy spinach-stuffed chicken baked for a quick, tasty meal.
03 Feb 2026Curried black lentils with yogurt and mint
Enjoy fragrant curried black lentils topped with yogurt and mint.
29 Dec 2025Mediterranean chicken pasta with artichokes, feta and olives
A vibrant Mediterranean chicken pasta with artichokes and feta.
25 Dec 2025Keto cauliflower parmesan soup with butter, leek and thyme
A creamy keto-friendly cauliflower parmesan soup with leeks and thyme.
23 Jan 2026