Crispy Veggie Fritters

super simple veggie fritters
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These veggie fritters are a breeze to make, perfect for when you’ve got some leftover veggies in the fridge. And if you’re short on fresh veggies, no worries – frozen ones like corn, peas, and carrots work just fine. Fun fact: I actually shared this recipe when my eldest was just starting to eat solids – it was one of my first recipes here! If you’re making these for little ones who are just starting out on solids, feel free to skip the salt. The veggies bring plenty of flavor on their own; no seasoning is needed.

crispy veggie fritters

This is my original version of this recipe.

Ever noticed how many Koreans just can’t get enough of classes, even way past their school days? From cooking to sports to sewing, you name it – but language classes top the list. Early in the morning at the busy Gangnam station, salarymen and students grab a quick bite, after finishing their classes and before heading to work or school. I used to be one of those busy bees and took Japanese language course over a year… only to forget it all. What I won’t forget is the toast from a little stand not far away from where I took the class. When the class was over, and people poured out of the building, the griddle was already heated up cabbage, carrot, and corn mixture sizzling on them. With one sweep of a hand, an egg was cracked open and dropped onto each mixture. With another sweep, buttered bread slices were laid out nicely along the griddle. The cook worked so fast that my order was already in my hands by the time I took out the money to pay them. And because of the speediness, I had this toast almost every morning.

I make this toast time to time to relive the old memory. At first, I made it with a thick batter of egg and flour, poured a good amount of ketchup on it, and sandwiched between butter toasted white bread; just like the street toast. Then I started tweaking it to reduce the doughy part of it, eventually eliminating the egg and using just enough flour to hold the vegetables barely together. Crisped up vegetables with minimal fillings pack in so much flavor that ketchup or even salt aren’t necessary.

To make the fritters:

( about ten palm-sized fritters) 

1 cup frozen corn, 1 cup chopped cabbage, 1/3 cup chopped carrot, 1/2 cup all-purpose flour, 4 tbsp water   (For a batter easier to handle, increase the amount of flour and water.)

a. Stir the veggies and flour in a mixing bowl until the veggies are coated with flour.

b. Stir in water. Veggies will stick to each other.

c. Heat a skillet over medium-low heat and generously coat with oil. Carefully pour about 1/4 cup of mixture into the skillet and form a flat circle with a spatula. Flip over once the mixture holds its shape together, and cook till it’s crispy.

Although I prefer the minimally floured fritters, I noticed that they were a bit too crispy for my 12 months old and she had an easier time gumming the softer version. Next time, I’m planning to mix in an egg for half of the veggie mixture to soften the fritters for Munchkin.

Super Simple Crispy Veggie Fritters

Turn leftover veggies into crispy fritters. Quick, easy, and perfect for using up what's in your fridge

Course Side Dish
Cuisine Fusion
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2
Author whiteblankspace


  • 2 cups frozen or chopped veggies example: mix of corn, carrots, and peas
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt optional
  • 1 tsp ground paprika optional
  • 1/4 cup water
  • 2 tbsp cooking oil


  1. In a bowl, combine veggies, flour, salt, and paprika. Mix until veggies are evenly coated.
  2. Add water and mix until a batter forms.
  3. Heat cooking oil in a pan over medium heat. Scoop 1/4 cup of batter onto the pan and flatten. Fit as many fritters as you can. You might need to cook in a couple of batches.
  4. Cook until crispy and golden brown, then flip and cook the other side.
  5. Serve with ketchup on the side. Enjoy your crispy veggie fritters!

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