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!
- 22 Mar 2024
- Cook time 35 min
- Prep time 25 min
- 4 Servings
- 12 Ingredients
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.
Ingredients:
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 Facts | |
|---|---|
| Serving Size | 190 grams |
| Energy | |
| Calories 120kcal | 5% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 3.05g | 8% |
| Sugar 4.27g | 4% |
| Fat | |
| Fat 22g | 26% |
| Saturated 3.38g | 11% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 210ug | 24% |
| Choline 60mg | 11% |
| Vitamin B1 0.14mg | 12% |
| Vitamin B2 0.19mg | 15% |
| Vitamin B3 1.20mg | 7% |
| Vitamin B6 0.25mg | 15% |
| Vitamin B9 54ug | 14% |
| Vitamin B12 0.22ug | 9% |
| Vitamin C 44mg | 47% |
| Vitamin E 0.93mg | 6% |
| Vitamin K 45ug | 38% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.12mg | 0% |
| Iron, Fe 1.38mg | 13% |
| Magnesium, Mg 33mg | 8% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 450mg | 13% |
| Selenium, Se 8ug | 15% |
| Sodium, Na 230mg | 15% |
| Zinc, Zn 0.85mg | 8% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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