Veggie Potato Fritters (Baked, Not Fried!) ~ Veggie Inspired (2024)

FAQs

Why are my vegetable fritters soggy? ›

Why Are My Vegetable Fritters Soggy? The most common reason that fritters get soggy is due to cooking them in oil that isn't hot enough. So first make sure that you use just enough oil to cover the surface of your skillet.

If your potato fritters are soggy, it's likely because too much liquid remained in your vegetables or the oil and skillet weren't hot enough. A hot skillet with hot oil is how you keep potato pancakes crispy.

In a large bowl, combine the shredded potatoes with egg, flour, olive oil, salt and pepper to taste, Parmesan cheese (optional) and any seasoning of your choice (garlic powder, onion powder, etc). Mix until the you get a well-combined dough. Cook the fritters.

Is baking soda or powder best for frying? A pinch of baking soda can help produce crispy fried foods. It reacts with the acid in the batter to create carbon dioxide bubbles. These lead to an airy batter and a crisper, fluffier result.

Baking soda (bi-carb) OR baking powder – just a touch, to aerate the batter every so slightly (without it, it's slightly denser); Parmesan – for a good hit of savoury flavour AND to make the fritters extra crispy!

You can test the oil by dropping a small piece of fritter batter into it. If it sizzles and starts cooking immediately, it's ready to go! Also make sure to use enough oil. If there isn't enough oil to fully submerge the fritters, they won't cook evenly and won't crisp up.

If too runny, add a touch of extra flour (otherwise fritters soggy inside). If way too thick, add a touch of water.

If the fritters feel raw and doughy on the inside there could be two possible reasons. One is that the oil is just too hot, causing the outside to brown too quickly. You may find that you need to reduce the heat under the pan during cooking.

Do Fritters Need to be Deep-Fried? No! While fritters are traditionally deep-fried, if, like me, you aren't a fan of that heavier taste and quality, then pan-fried fritters are the way to go.

Potato pancakes are more complex than hash browns. Hash browns are pan-fried shredded potatoes, whereas potato pancakes are mixed with a binder, seasoned typically with onion or garlic, and formed into patties before cooking. For a hash brown recipe, check out Sweet Potato Hash Browns.

What is the difference between fritters and latkes? ›

A latke in Jewish cooking is referred to as a pancake, usually potato based. A fritter applies to a variety of smaller portioned and battered fried foods. I always thought of fritters as sweet, like apple fritters but this need not be the case.

If the fritters feel raw and doughy on the inside there could be two possible reasons. One is that the oil is just too hot, causing the outside to brown too quickly. You may find that you need to reduce the heat under the pan during cooking.

Yes, you should always salt your zucchini before frying — especially if you're aiming to achieve a crispy texture. Salting your zucchini helps remove the excess moisture stuck in the zucchini that would otherwise make frying a challenge.

If the oil gets too hot, the fritters burn before they cook on the inside. If the oil is too cool, the fritters absorb all the oil and end up soggy. Use a probe thermometer to monitor the temperature while cooking and let the oil heat back up between frying batches of fritters.