12 Vegetable Fritters and Savory Pancakes From Around the World

What if the easiest way to eat more vegetables was to make them crispy? Almost every country has its own version of vegetable fritters. In India there are onion bhajis and pakoras, in Japan there is okonomiyaki, and in Greece zucchini fritters are served with cool yogurt sauce. They make great snacks, side dishes and even light dinners. Every slide comes with a simple recipe. For more feel good favorites, see these healthy comfort food swaps. Which country will you visit first? Grab a skillet and let us travel..

Crispy Zucchini Vegetable Fritters With Garlic Yogurt Dip

Zucchini fritters are the perfect starting point. Grated zucchini, a little feta, fresh dill and green onion turn into golden patties with crispy edges and a soft middle. The most important step is squeezing out the water, which keeps them crisp instead of soggy. Serve with a cool garlic yogurt dip. Kids who say they hate zucchini often go back for seconds.

You will need: 2 medium zucchini, 1 teaspoon salt, 2 eggs, 1/2 cup flour, 1/2 cup crumbled feta, 2 green onions, 2 tablespoons chopped dill, pepper, oil for frying. Dip: 1 cup Greek yogurt, 1 small garlic clove, lemon juice.

How to make it: Grate the zucchini, toss with salt and rest 10 minutes. Squeeze out as much water as you can in a clean towel. Mix with eggs, flour, feta, onion, dill and pepper. Fry spoonfuls in a thin layer of hot oil for 3 minutes per side. Stir grated garlic and lemon into the yogurt for the dip.

Mixed Vegetable Fritters for Clearing Out the Fridge

Got half a carrot, a lonely zucchini and some peas? Turn them into mixed vegetable fritters. This is a flexible recipe that works with almost any vegetable you have. Grate the hard ones, chop the soft ones and bind everything with egg and flour. Serve with sliced onion, lemon wedges or your favorite sauce. It is a smart way to cut food waste.

You will need: 2 cups grated or chopped mixed vegetables (carrot, zucchini, peas, corn), 2 eggs, 1/2 cup flour, 1/2 teaspoon baking powder, 1/2 teaspoon cumin, salt, pepper, oil.

How to make it: Squeeze any extra water from the vegetables. Mix with eggs, flour, baking powder, cumin, salt and pepper. Heat a thin layer of oil in a skillet. Drop in spoonfuls and flatten gently. Fry 3 minutes per side until golden. Drain on paper towels.

Carrot and Herb Fritters

Carrot fritters are naturally sweet, bright orange and so pretty on the plate. A little cumin and fresh cilantro give them a warm, earthy flavor. They pair really well with a drizzle of honey or a spoon of yogurt. These are great for picky eaters because the carrots taste almost like a treat. Would you dip them in honey or yogurt?

You will need: 3 medium carrots, 2 eggs, 1/3 cup flour, 2 tablespoons chopped cilantro, 1/2 teaspoon cumin, salt, pepper, oil for frying.

How to make it: Peel and grate the carrots. Mix with eggs, flour, cilantro, cumin, salt and pepper. Heat oil in a pan over medium heat. Add spoonfuls of the batter and press flat. Cook 3 minutes per side until golden and crisp.

Sweet Potato Fritters

Sweet potato fritters are cozy, colorful and perfect for fall. The natural sugar in sweet potatoes caramelizes in the pan and creates crispy, lacy edges. A pinch of smoked paprika adds a little warmth. These make a great side dish for roast chicken or a fun brunch item topped with a fried egg. They can even be baked if you prefer less oil.

You will need: 2 cups grated sweet potato, 2 eggs, 1/3 cup flour, 2 green onions, 1/2 teaspoon smoked paprika, salt, pepper, oil.

How to make it: Grate the sweet potato and squeeze out any moisture. Mix with eggs, flour, onion, paprika, salt and pepper. Fry spoonfuls in hot oil for 3 to 4 minutes per side. Or bake on an oiled sheet at 425 F for 20 minutes, flipping once.

Okonomiyaki, Japan’s Savory Cabbage Pancake

Okonomiyaki means grill what you like, and that says it all. This Japanese street food is a thick pancake packed with shredded cabbage, green onion and often shrimp or pork. The topping is the best part: a sweet and tangy sauce, a zigzag of mayo and a pile of seaweed flakes. Have you ever tried okonomiyaki? Yes, no, or not yet but I want to?

You will need: 2 cups shredded cabbage, 2 green onions, 2 eggs, 3/4 cup flour, 1/2 cup water or broth, 4 strips bacon or shrimp (optional), okonomiyaki sauce or a mix of ketchup and Worcestershire, mayo, seaweed flakes.

How to make it: Whisk flour, water and eggs. Fold in cabbage and onion. Pour into a hot oiled skillet and shape a thick round. Lay bacon on top. Cook 5 minutes, flip and cook 5 more. Brush with sauce, drizzle with mayo and sprinkle with seaweed.

Chickpea Flour Pancakes From India

Called besan chilla in India, these savory pancakes are made with chickpea flour, so they are naturally gluten free and high in protein. The batter comes together in two minutes with water, onion, tomato and spices. Cook them thin like crepes and serve with green chutney or yogurt. They are a favorite quick breakfast in many Indian homes.

You will need: 1 cup chickpea flour, 3/4 cup water, 1 small onion, 1 small tomato, 1 green chili (optional), 2 tablespoons cilantro, 1/2 teaspoon cumin, 1/4 teaspoon turmeric, salt, oil.

How to make it: Whisk chickpea flour and water into a smooth batter. Stir in finely chopped onion, tomato, chili, cilantro and spices. Rest 10 minutes. Spread a ladle of batter in a hot oiled pan. Cook 2 minutes per side until golden spots appear.

Crispy Onion Bhaji

Onion bhajis are one of the most loved snacks from India and a favorite in British curry houses too. Thin slices of onion are coated in a spiced chickpea batter and fried into crispy, tangled bites. They are crunchy on the outside and sweet inside. Serve them hot with mint chutney or tamarind sauce. Quick poll: what is your perfect rainy day snack? A) onion bhaji B) samosa C) fries D) popcorn.

You will need: 2 large onions, 1 cup chickpea flour, 2 tablespoons rice flour, 1 teaspoon cumin seeds, 1/2 teaspoon chili powder, 1/4 teaspoon turmeric, salt, about 1/3 cup water, oil for frying.

How to make it: Slice the onions thin and toss with salt. Rest 10 minutes so they release juice. Add flours and spices and mix, adding water little by little to make a thick coating. Drop small handfuls into hot oil. Fry 4 minutes, turning, until deep golden.

Cheesy Broccoli Vegetable Fritters

These broccoli vegetable fritters are a secret weapon for getting kids to eat their greens. Finely chopped broccoli mixes with cheddar, egg and a little garlic. The cheese melts and crisps in the pan, so they taste almost like a cheesy snack. Serve them with ketchup or ranch. They also reheat well in an air fryer.

You will need: 2 cups finely chopped broccoli, 1 cup shredded cheddar, 2 eggs, 1/2 cup breadcrumbs or flour, 1 garlic clove, salt, pepper, oil.

How to make it: Steam the broccoli for 3 minutes and chop it very small. Mix with cheese, eggs, breadcrumbs, grated garlic, salt and pepper. Shape into small patties. Pan fry 3 minutes per side until golden, or air fry at 380 F for 10 minutes.

Sweet Corn Fritters

Corn fritters are a Southern classic and they are also loved in places like Indonesia, where they are called perkedel jagung. Sweet corn kernels burst in every bite of the light, crispy batter. A little chili and green onion keep them from being too sweet. Serve with a spicy dip and watch them disappear. Do you like them sweet or spicy?

You will need: 2 cups corn kernels, 2 eggs, 1/2 cup flour, 1/2 teaspoon baking powder, 2 green onions, 1 small red chili (optional), salt, pepper, oil.

How to make it: Mix corn, eggs, flour, baking powder, sliced onion, chili, salt and pepper. Heat oil in a skillet. Spoon in the batter and flatten slightly. Fry 2 to 3 minutes per side until golden. Serve with sweet chili sauce or a spicy dip.

Masala Dosa From South India

Dosa is a thin, crispy pancake from South India made from fermented rice and lentil batter. Masala dosa is filled with a spiced potato mix and served with coconut chutney and sambar. Making the batter from scratch takes planning, but many stores now sell ready dosa batter, which makes it easy at home. It is filling, comforting and naturally gluten free.

You will need: 2 cups dosa batter (store bought or homemade), 3 boiled potatoes, 1 onion, 1 teaspoon mustard seeds, a few curry leaves, 1/2 teaspoon turmeric, 1 green chili, salt, oil, coconut chutney to serve.

How to make it: Cook mustard seeds, curry leaves, onion and chili in oil for 4 minutes. Add turmeric, mashed potatoes and salt and mix. Spread a ladle of batter in a thin circle on a hot pan. Drizzle with oil and cook until crisp. Add potato filling, fold and serve.

Lentil Vada, the Crispy Donut Shaped Snack

Medu vada is a savory, donut shaped fritter made from soaked lentils. It is crunchy on the outside and soft and fluffy inside, and it is a classic South Indian breakfast. The hole in the middle helps it cook evenly. Dip it into green chutney or a warm bowl of sambar. Have you ever made a savory donut at home?

You will need: 1 cup urad dal (split black lentils), 1 green chili, 1 inch ginger, a few curry leaves, 1/2 teaspoon black pepper, salt, oil for frying.

How to make it: Soak the lentils for 4 hours, then drain. Blend with chili and ginger into a thick, fluffy batter using very little water. Stir in curry leaves, pepper and salt. Wet your hands, shape a ball and press a hole in the middle. Fry in hot oil until golden.

Spinach Pakoras, Easy Vegetable Fritters for a Party

Spinach pakoras are light, crispy vegetable fritters that are perfect for sharing. Whole spinach leaves or chopped spinach are coated in a spiced chickpea batter and fried until crunchy. They are a favorite during the monsoon season in India and Pakistan, served with a hot cup of chai. Set out a big plate with two chutneys and let everyone dig in.

You will need: 2 cups chopped spinach, 1 cup chickpea flour, 1 small onion, 1/2 teaspoon carom or cumin seeds, 1/2 teaspoon chili powder, salt, about 1/3 cup water, oil for frying.

How to make it: Mix chickpea flour, spices and salt. Add spinach and sliced onion. Add water slowly to make a thick batter that coats the leaves. Drop spoonfuls into hot oil. Fry 3 to 4 minutes, turning, until crisp and golden. Drain and serve hot.