Crispy Vegetable Fritters
Shred vegetables, mix into batter, fry—could crispy fritters really be that easy?
Why This Recipe Works
For more-flavorful fritters, we tested a number of vegetable options and settled on a mix of shredded zucchini, shredded carrot, sliced red bell pepper, and thinly sliced onion. We found that we needed only 3 cups of vegetables to make 12 fritters. For the thick batter, we combined equal parts flour and cornstarch plus seltzer and baking powder so the fritters would be shatteringly crispy. We added salt to the vegetable batter just before frying so it didn’t draw water out of the prepared vegetables and interfere with crispiness. We carefully monitored the temperature of the shallow oil we used to fry the fritters, turning off the burner between batches to keep the oil from overheating and to ensure that each batch came out deep golden brown, lacy, and crispy. And finally, we whipped up a creamy, bright horseradish mayonnaise to complement the crunchy fritters.