Cheesy Vegetable Fritters That Fit Low Carb Vegetarian Recipes Perfectly
Ever find yourself staring into the fridge thinking, 'I should probably eat something green today'—but you're not in the mood for another boring salad? I’ve been there. That’s exactly how these cheesy vegetable fritters came to life in my kitchen. Think of them as crispy, golden bites of redemption for all the wilted veggies you’ve ignored all week.
Now, before you go thinking these are just glorified pancakes with a few carrot shreds, hear me out. These low carb vegetarian fritters are loaded with real veggies, a generous sprinkle of cheese (because, cheese), and just the right touch of herbs to make them sing. They’re the kind of thing you throw together on a Sunday and then pat yourself on the back for all week.
Whether you need a snack, a light lunch, or something to serve next to a fried egg in the morning, this vegetable fritters recipe has your back. They’re part comfort food, part clean-out-the-fridge magic. And hey, they just happen to fall under that “low carb recipes easy” umbrella too. Score.
Servings: 8 fritters
Ingredients
- 2 eggs
- 1 cup shredded mozzarella
- 1/3 cup grated Parmesan
- 1 cup shredded carrots
- 1 cup chopped broccoli (raw or lightly steamed)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
- Salt and pepper to taste
- Avocado or olive oil for frying
Instructions
- In a bowl, whisk together the eggs, mozzarella, and Parmesan until combined.
- Add in the shredded carrots, chopped broccoli, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir until the veggies are well coated.
- Heat a skillet over medium heat with a bit of oil.
- Scoop out the mixture using a spoon and gently flatten into fritter shapes in the pan.
- Cook each side for about 4 to 5 minutes until golden brown and crispy.
- Transfer to a paper towel to drain any excess oil. Serve warm.